The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1883-07-13
A Bread Factory.
PARTISAN BREAD FACTORY FOR MAKING
THE STAFF OF LIFE

| Paris correspondence OF San Francisco Chronicle
There is now being erected in one oil
the suburbs of Paris an establishment
in which the visitor may see wheat
come in at one door in sacks and gc
out at the other in the shape of loave,
of bread. i need hardly add that il
each one of the various steps of thi,
great metamorphosis mechanical appli
ances will, as far as possible, take tn,
place of manual labor The follow
ing is the routine of the process that
will be adopted at this establishment
AS soon as the wheat has arrived and
its weight and quality verified, it is
emptied from the sacks into an under
ground tank, where an elevator takes
it up to the top of the bull ling, where
there are three store rooms, one for the
hard, one for the half-hard and one for
the soft wheat. From here it is convey.
ed either by its own weight through
pipes, or by means of another elevator
to the cleaning stores, and then auto
matically into the "duster,' and last
ly into the "ventilator," which blows
away the last speck OF dust. 1t is now
ready for the grinding-stones, but be
fore reaching them it passes through
the "dampening screw, which imparts
to it such degree of dampuess as may
be considered necessary in order to ia
cilitate its transformation into flour.
AS it leaves the screw it is seized by
two "Hurgarian cylinders When
the grain has passed through these cyl
it has become bouiange, or unbolled
flour, and the cylinders have a capacity
of 10000 pounds of boulange per day.
Still, in an automatic manner, the bou.
lange passes on to "bluteries' or boiling
cloths, which al 50 arranged as to at once
separate the various grades of flour from
each other,and which are thereupon trans
ported to storeroons that do not mater
tally differ from those from which
the grain started. The bran is packed
into sacks holding 100 pounds each and
is ready for sale. The flour on the
other hand Is not as yet to the end of
its adventures. The mixing of the
dough is done in the Dellry mixer, an
invention that turns out 600 poends of
dough every twenty minutes. The
dough passes through two iron rollers,
and as it passes an automatic knife cuts
it in two equal-sized morsels, which fall
upon an endless canvas belt, that con-
veys them to the workmen, who, with
a rapid motion, shape each lump of
dough into loaf,place them separately
in flannel lined baskets of the exact
size of the loaf and pile them on tricy-
cles, 120 on each tricycle., which con-
vey them to the oven. This oven is a
gallery fifty feet in length and divided
into two chambers. The oven is heat
ed from below and the loaves are car
ried through it by means of an endless
chain, which passes over drums at a
rate of speed that can be regulated ac-
cording to the size of the loaves and
the heat of the oven and in such man
ner that as one unbaked loaf enters at
one end baked loaf issues at the other
AS they leave the oven they are placed
on wicker trays and carried to the
cooling-room, from whence they are de-
livered to the customers by wagons.
1t may interest tie reader to know
that in France 1873 pounds of bread
can be made from 100 pounds of flour,
that 100 pounds of -four can be produc-
ed from 1873 pounds of wheat, and that
the annual consumption of bread in
this city is 443 pounds per head of popu-
lation.