The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-08-16
A Bread Factory in, Paris.

There is now being erected in one
of the suburbs of Paris an establish
| ment in which the visitor NAV see
wheat come in one door in sacks and
go out at the other in the shape of
lOaves of bread. l need hardly add
that in each one of the various steps
of this great metan orphosis mechan-
ical appliances will, as far as posi-
BILE, take the place of manual labor.
The following is the routine of the
process that will be adopted at this
establishments: AS soon as the wheat
has arrived and its weight and quail
ity verified it is emptied from the
sacks into an underground tank,
where an elevator takes It up to the
top OF the building, where there are
three Store-rOOms-on for the hard,
one for the half hard and one for the
soft wheat From here it is conveyed
either by its own weight through
pipes, or by means of another eleva-
tor to the cleaning stores, and then
automatically into the cluster" and
lastly into the "ventillator," which
blows away the last speck of dust.
1t is now ready for the grinding
stones, but before reaching them
it passes through the 'dampen-
ing screw" which imparts to it
such degree of dampnesS as NAV
be considered necessary in order to
facilitate its transformation into flour.
AS it leaves the screw it is seized by
two Hungarian cylinders" When
the grain has. passed through these
cylinders it has become boulange, or
nbolted -four, and the cylinders have
capacity of 10000 pounds of bou-
ange per day. Still in an automatic
manner, the boulange passes on to the
"bluterieS" or boiling cloths, which
are so arranged as to at once separate
the various grades of flour from each
other, and which are thereupon trans
ported to StoreroomS that do not ma
terially differ from those from which
the grain started. The bran is packed
into sacks holding one hundred
pounds each, and is ready for sale.
The flour, on the other hand, is not
yet at the end of it's adventures. The
mixing of the dough is done in the
Dellry mixer, IN invention that turns
out six hundred pounds of dough
every twenty minutes. The dough
passes through two cast-iron rollers,
and as it passes an automatic knife
cuts it into equal sized mOrsels, which
fail upon an endless canvass belt that
conveys them to the workmen,
who, with Il rapid motion, shape
each lump of dough into a loaf, place
them separately in fannel-lined bas-
ketS of the exact size of the loaf, and
pile them OH the tricycles. 120 on each
tricycle.. which convey them to the
oven. This oven is gallery fifty
feet in length and divided into two
chambers. The oven is heated from
below, and the loaves are carried
through it by means of an endless
cham, 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 one end a baked
loaf issues at the other. AS they
leave the oven they are placed on
wicker trays and carried to the cool
ing room, whence they are delivered
to the customers by wagons. 1t may
interest the reader to know that in
France 1873 pounds of bread can be
made from 100 pounds of flour; that
100 pounds of flour can be produced
from 1873 pounds of wheat, and that
the annual consumption of bread 10
this city is 443 pounds per head of
population.