Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1883-09-13
A BREAD FACTORY.
a Partisan EstabIishmsnt for nakins
the staff of Lite.

a PaTistan EstabIishmsnt for nakins
the stan of Life.
There Is now being erected In one OF
the suburbs of Paris, says letter from
that city, an establishment in which
the visitor may see wheat come In at
one door in sacks and go out at the
other In shape of lOayes Of bread. ]
need hardly add that in each one Of
the various steps Of this great meta
morphosis mechanical appliances will
rs far as possible, take the place Of
manual labor The following 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, IL is
cnpticd from the sacks into an u, der.
ground tank, where an elevator takes
1t up to the top Of the building, where
there are three store rooms, one for the
hard, one for the halfhard and ono
for the soft wheat. From here IL is
conveyed either by its own weight
through pipes. or by means Of another
elevator 10 the cleaning stores, and
then automatically into the cluster,
and lastly into the "yentildtOr," which
blows away the last speck Of dust. II
is now ready for the grinding-stoncs,
but before reaching them il passes
through the "dampcning screw" 4"
which inparts to il such a degree Of
dampncss Is may b. considered ncces-
sary in order to facilitate its transfor-
nation into Nour As IT leaves tho
screw it is seized 10y two Hungarian
cylinders" When the grain has pass
ed through these cylinders it has
become boulangc, or uubolted -four,
and the cylinders have a capacity Of
10000 pounds Of boulange per day.
Ntill, in an automatic manner, the bOu-
lange passe, on 10 the "blutcrics' or
boiling cloths. which are so arranged
As TO at once separate the various
grades Of h5ur from each other, and
which are thcrcupon transported 70
store rooms that do not materially
differ from those from which the grain
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 ad-
ventures. The mixing Of the dough is
done in the Dcliry mixer, an inyon-
tiun that turns out GO pounds Of
dough every twenty minutes. The
dough passes through two cast iron
rollers. and as 1t passes an automatic
knife cuts il into clual-si7cd morsels,
which fall upon an endless canvas belt
that CONVEYS them TO the workmen,
who, with rapid motion, shape each
lump # dough into loaf, place them
separately in lanncl-lined baskets Of
the exact size Of the loaf and pile them
on tricyclcs. 100 on each tricycle.,
which conveys them 10 the oven
This oven is a gallery fifty feet in
length and divided into two cham
bers, The oven is heated from below
and the loayes are carried through il
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 loaycs and the heat Of the
oven and in such a manner that as one
unbaked loaf enters the oven at ono
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 10 know
that in France 1873 pounds Of bread
can be made from 100 pounds Of -four,
that 100 pounds of flour can be pro
duced from 1873 pounds Of wheat, and
that the annual consumption Of bread
in this city is ii3 pounds per head Of
pouulation.