Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-08-16

a N an establishment Of this sort
IN produces on a gigantic scale
III and almost entirely by ma
III chinery the most essentia
- food of the domestic econ
-D- Omy.
Mount, to begin with, as
a srAR reporter did the other day, to the sec
ond story. where are piled 2, 800 sacks equIva-
lent to 1000 barrels of -four. Three-fourths of
10 is spring wheat -four and the other fourth
winter wheat -four because a mixture in those
proportions has been found TO make the best
bread. Spring wheat Is planted III the spring
and winter wheat ia planted in the fall; that is
the difference between the two, the spring
wheat. however. being OF better and mere
nutritious quality. The wheat used for bread
comes in the shape Of flour from Wisconsin
and Minnesota TO the factory described.
So the flour, in the proportions mentioned,
Is poured into a great circular receptacle OF
wood 10 feet in diameter. in which Is made to
revOlve by steam belts q series OF wooden
paddles that stir the contents all up together
In the most thorough way. A hole in the floor
OF the receptacle Is covered with n coarse WIRE
sieve through which the flour passes leaving
behind it all big Jumps. to q finer sieve below
that permits the Passage OF the dust-hke Hour
TO a large cylindrical tank still further beneath.
Now. in this cylindrical tank revolves "a skeleton
screw nearly az big the tank itself. which
Keeps stirring the -four up rs it revolves and
at the same time prOpels 1t toward a hole at
one end of the cylinder. The flour, thus care
fully mixed and refined. passes down through
the hole III the cylinder by pipe to the story
below ready for use in making bread. Thus
far you see only the flour and its preparation
for bread making have been spoken OF.
MAKING THE Dough.
Go down stairs a flight and you find yourself
on the bread making floor. Behold huge
tub of iron holding 1900 pounds of dough
swung on pivo:s. with a revolving scoop inside
of it. The baker pOurs into the tub 31a pounds
of ordinary yeast dissolved in water. then he
adds more water until "a gallons have been
put in. He slides on the belt Of the machine
and the ingredients are rapidly mixed by the
revolving of the scoop. When the operator Is
ready to put in the -four he simply pulls
lever and down il comes in stream through
the pipe from the mixer, which holds 1900
pounds. aud fast rs the mixer is emptied
more flour is supple from the bags alb owe in
vulmited quantities. Two thousand barrels
last the bakery described just about seven
weeks
The bread maker mixes with his machine the
yeast. flour and water. and dumping over the
tub that swings on plvots he empties the dough
into a big trough. This he leaves to rise at It's
leisure. which takes three hours. and then the
dough - put into the mixer again: several
pounds Of sugar and lard. with Is gallons of
milk and 10 gallons of water added. and
the whole is stirred up once more until the
the dough IL dumped out once more into
trough and left to rise for two hours and half.
The next step (yOu observe this machine
method OF making bread Is somewhat elab
orGte) is to take the finished dough from the
trough in big chunks and pass it under
roller, which presses it out TO a sheet and dis
poses OF all Jumps. While one workman puts
the dough into the roller another takes 1t out
and tumDies II III sheets into a second trough,
and now, at length, it is ready to make into
bread
TURNING OUT THE LoAvEs.
For this purpose the trough is wheeled over
TO the bake room. where half a dozen stalwart
fellows with bare arms, stand about a table
manipulating the dough. They take masses of
II from the trough as II arrives and slap it down
on the table. Then they divide each mass into
pieces a. nearly Is possible OF the same size,
making the pieces by deft manipulation spher-
zeal and laying them aside i'll trays like big
drawers. When several trays are in this way
filed they empty them again. taking the spher-
ical pieces of dough and forming them into
Loaf shapes. One thing very important is 20
make each piece of dough as solid as possible.
and in turning them out tile workmen indulge
in what seems to be the most violent
exercise, punching the dough and slap
ping 1t resoundinSly upon the table
as If they had a special spite against the Jumps
they happen to be handling At the conclusion
OF this operation they put thu embryo loaves
back into the trays, which are stacked on
trucks. and the trays are wheeled to the ovens
for baking. Before being put into the oven.
however, each loaf Is given three slashes
with knife, crosswise and slanting
partly TO beautify the final product, but
chiefly for the purpose 10 keep it from
bursting. as such LOAF is likely 20 do in swell
ing. Hence the three cuts observable on each
Vienna loaf-and II Is Vienna, the ordinary
bakers bread of contemporary consumption
that the above description applies to.
Considering what little scrap OF dough
swells mp into the big scent loaf of commerce,
one is not surprised at the bargain Philadel-
phla baker made with a customer one day.
The baker agreed to take all the -four that the
customer would bring him and return. free OF
Charge. the weight OF that -four in loaves of
bread. Certainly there is no doubt that any
baker OF what is known today as French
bread wOul1 find such a bargain profitable,
considering how large a proportion of water
there is in bread Of that sort Remember tina,
one barrel OF Hour makes 20O loayes!
WHAT YEAST IL
Parenthetically it is worth while to speak OF
yeast. which is by-product of the breweries
and distilleries, being asedimentary deposit OF
the distilled vegetable substances scraped W
and pressed out into blocks When stirred M
with the dough of bread ID produces carboniC
acid from the small amount of sugar present IN
the mixture. and the carbonic acid gas lib
Grated from the dough causes ii to rise. Such
Il the philosophy OF the raising of bread
4Ie cast uscu III washington bakery II
delivered at the bakery each morning by the
Washington agent Of the yeast making com
pany In New York. The stuff will not keep a.
all, and so 1t must be always fresh made.
Ten ''doughs"-that 10 to say ten troughs OF
dough-fOr white bread are made each day
oEe extra dough is made for rye bread and an.
other for graham. For French rolls separate
doaghs are made. richer in sugar, lard and
milk than ordinary bread.
The Vienna bread and the rye bread ia baked
simply on the door OF the ovens, but all other
kinds Of bread are cooked in pans. 1t a fac,
that the baking of bread ON the floor of IN.
oven gives II a sweeter flavor. but other kind,
Of bread will not bake well that WAY All Other
kinds of bread besides the Vienna and IN. nv,
have 10 be put into pans on skeleton iron stack,
In steam-heated closet to raise them. ate,
which they go TO the loaf making department
~ TIE OVENS.
There are seven ovens in the bakery de
scribed and their manner OF working il
remarkable. The fire that communicates hss
TO them is at q distance one side-the dry hea
simply flows around the ovens, without an,
contact of IRE, and the cooking IL accom-
plished Each oven will hold 200 loavss Thu
pans for such OF the loaves a. are cooked tina
way are in shapes square, oblong. round, &c.
that form the ioaves one is accustomed to buy
Graham bread, by the way, is made from