The daily gazette., 1883-07-10
A BREAD FACTORY.
An Establishment for Taking In Wheat IN
sacksand Turning Out Bread.

[Paris Correspondence.l
There Is now being erected In one OF the
suburbs OF Paris an establishment IN which |
the visitor may see wheat come In at one
door in sacks and 70 out at the other in. the |
shape Of loaves Of bread. need hardly |
add that in each one Of the various steps OF !
this great metamorphosis mechanical appli- |
ances wi |, as far as possible, take the place
of manual labor. he following is the rou-
tine 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 1t up
to the top of the building, where there are
three storerooms, one for the hard, one for the
half hard and one for the soft wheat. From
here 1t is conveyed either by it's own weight
through pipes, or by means OF another eleva
tor to the cleaning stores, and then automati-
cally into the "du u-ter," and lastly into the
t'ventilAtor," which blows away the last
speck Of dust. 1t is now ready for the grind
ing-stenes, but before reaching them it passes
through the edampening screw" which i'm
paris to itsuch adegree Of dampness as may
be considered necessary in order to iacili-
tate its stransformation into -four. As II
leav q the iscrew &c is seized by two
"HungariRn cyhnders." When the grain
has passed through these cylinders 1t has
become bOulange, OF unbolted -four, and
the cylinders have q capacity of 10000
pounds Of bOulange per day. Sdll, In an
automatic manner, the b0ulange passes on
to the "butteries" or bolting cloths, which
are so arranged as TO ut once separate the
various grades OF -four from each other, and
( which are thereupon transported to store
rooms that do not materially differ from
those from which the graiu started. The
bran Is packed into sacks holding 100
pounds each and is ready for sale. The -four
on the other hand is not yet at the end of
its adventures. The mixing of the dough Is
done in the Dellry mixer, an invention that
turns out 600 pounds OF dough every
20 miDu' es. The dough passes through
two cast iron rollers, anI Ms
1t passes an automatic knife cuts 1t into
eQual-sized morsels, which fall upon an end
less canvas belt, that conveys them 10 the
| wcrkmen, who, with q rapid motion, shape
each lump of dough into a loaf place them
| separately in flannel lined baskets of the
exact size of the loaf and pile them on tri-
cycles, 100 on each tricycle., which convey
theIu to the oven. This oven is q gallery SO
feet in length aud divided into two cham bers.
The oven is heated from below and the loaves
are carried through it by means of an endless
chain, which passes over drums at a rate OF
speed that can be regulated according to the
size of the loaves and the heat of the oven
and In such a manner that as one unbaked
loaf enters the oven at Que 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
delivered to the customers by wagons. II
may interest the reader to know that In
France 1873 pounds of bread can be made
from 100 pounds OF -four, that 100 pounds
OF -four can be produced from 1873 pounds O
wheat and that the annual consumption o
bread in this city is AS pounds per head o
5 population.