The Cleveland leader. [volume] (Cleveland [Ohio]) 1865-1865, 1865-07-10

AHRATED BREAD ROB 4 MLLIoE.-We
had the pleasure, a day or two since, of
taking a turn through the "Aerated Bread
Factory" very recently fitted up and open
ed at No. 2O3 Ontario street in this city, by
Messrs. Warren and Mum. As the process
of making bread without yeast is practical
~ new to the majority of our citizens and
readers, we will make for their benefit g
brief description of what we saw.
If we can get the attention, for amoment,
of the hundreds of matrons who are ready
to pronounce the new bread "nsw-fangled
notion " and ridicule it, we will state that
not a particle of yeast is used, nor are there
other Ingredients in the mixture than flour,
water, salt and carbonic acid gas,-Only
this and nothing more. These are all used
in the old method of raising bread. The
only element or agent liable to excite sus-
picion is the csrbOnic acid gas, and this
because its name is not familiar to all
This gas, however, is the same al that used
in the production of soda water, which is
considered SO harmless that most people
WAA 9 04 WY S0A 6Oh u b-oOWO OAo
else paying the bill. The manufacturer, in
this case, draws off dough, light and white
and porous, from his faucet instead of soda
water. The gas is used simply to distend
the dough and render it porous and light.
II is all dissipated by the heat in baking.
The factory consists Of three apartments
one above the other. In the lower is set
the furn ace for heating the oven, and all
the machinery for developing motive
power. Here is the gas generator with the
washer attached. The gas in passing
through this water is washed perfectly
pure and then forced into a hugo receiver,
plying like a common burning gas-receiver
between the first and second floors. Pipes
iron knesder in the middle apartment.
This heavy iron receptacle viii hold up
wards of two barrels of flour with the re-
qufsite amount of water and salt, three
pounds ofthe latter TO e barrel of flour. Flour
and water are poured into this at the same
time from a hopper in the third story. The
kneader contains a series of knives or pad
dies, which when all the ingredients have
been forced in, are set revolving, and thus
they are knesded into dough ready to be
drawn off for baking. The operation re-
quires about twenty minutes time.
At the bottom of the kneader are two
faucets, by easy and rapid turns Of which
the dough is forced out with a pressure o f
~one.hundred and sixty pounds to the square
inch, into tin pans holding two pounds
each, which are transferred to the
oven hard by. The dough is white
as snow snd like sponge for Iightnsss and
porosity. Within the Oven is q large re-
volving wheel, and upon the ends Of its
spokes shelves are placed for the reception
of the pans of dough. These shelves al
ways keep a level position. The revOlu-
ton of the wheel causes the bread to bake
with perfect The oven can be
regulated to the shade of 6 degree. The
bread is in an hour, at a temperature of
$3.50.
This process of bread-making was patent
ed in 1858 by Messrs, Perry, Fitzgerald and
Bogsrt5 aud factories have been founded on
the discovery in all the eastern and in
many of the western cities. And there can
be no doubt that this kind of bread will
supersede every other manufacture, for it
has these recommendations
Its cleanliness: No hand touches the in
gradients, tho dough or the bread, until
baked.
Its character It involves no decompo-
sitiOn of the flour, or sacrifice Of its nutri-
tious constituents, which is inevitable in
the process of raising the bread by fermen-
tatiOn.
Its permanent sweetness; The aerated
bread retains it's moisture much longer than
fermented bread, does not sour, and may be
eaten warm with impunity.
Physicians and chemists everywhere rec
ommend the bread. People are invited to
visit the factory, and see and believe, and
not wonder and perish.