St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1893-08-12

tie Isle Favor the Brands
W hich Come From the Wheat
Fields OF Minnesota and the
Dakotas-A Very Interesting
Talk by an Expert
William Jago, F. c. S., F. |. c., in his
official visit to Minneapolis as the chem
iSt of the National Association of Mas
ter Bakers of Great Britain and Ireland,
last evening at the Century hall deliv-
cred lecture of great Importance TO
wheat growers and milIers of America.
and especially the Northwest. Mr.. Jago
took as his subject British Bakers
Requirements in the Way Of American
Flour" and held the deep interest of
his large audience for over an hour.
The speaker said in introduction
briefly speaking, my object i'll this
lecture Is to endeayor TO place before
American miilers and producers of flour
the actual wants of British bakers In
the way Of American -four. We have to
recognize the fact that the use of Amer
lean wheat and flour in Great Britain is
an established fact. and, so far as proph-
ecy is possible, the dem and for these
will be permanent. A consequence is
that real service is being done mu-
| tually To producers and consumers by
| an effort to explain the consumers
actual wants and requirements. L have
been at some pains in this connection to
obtain the opinions and feelings of some
of the largest and representative users
of flour in Great Britain"
The lecturer proceeded here to sum-
Marie written opinions of bakers re-
T.Ar rnh n RrIH Ctn tnd
| of these found little but good opinions
| TO express of the patent tiours of the
| leading mills of America, but greater
diversity of opinions existed on the
| subject of bakers grades. Several of
the correspondents considered these
| ti0urS to lack uniformity, and to have
GeteriOrated considerably in quality
compared 10 former standards. Varl-
| Gus hints and suggestions were made as
| to the prevention of shortage of weight
through careless packing and the use of
| bags OF inferior quality. Whatever has
been the usage in the past, the lecturer
| insisted OH the fact that definite
methods of testing flour before
purchase are being largely used
10y British bakers. At this stage he
described eXperimentally some Of the
methods thus employed. Among these
were modes of determining the strength
of -four. and its influence on the appear
| ance and character of the baked loaf.
This was illustrated 10y description of
modes of extracting gluten and Judging
its quality after being separated. Meth
| OdS were also demonstrated of determine
ing with eXactneSs the notwithstanding
capacity or brPad-yIeiding power Of
the flour. more especially with refer
| enre to the setting up of the standards
of such, so that results may b.. COM
pared over long intervals of time, as
from sea on to season. In a similar
fashion the problems of color deter
| mlnatlon and experimental baking
| tests were dealt with. The lecturer
next proceeded to deal with the
question OF English flour blends,
pointing out that the British
baker rtQu res in varying degree, in ac-
| cOrdance with his special requirements,
the combined properties OF strength.
color and flavor in his flour. In blends
of this description he largely looks tn
| flour of American manufacture, or at
least prepared from American wheats,
from the northwestern Or spring wheat
district, for the quality of strength.
| Any admlXture of WlItatS of weaker
varieties would inJure the reputation of
| American Hours for the purpose tO
which they are commonly applied. The
lecturer then briefly dealt with the
properties OF winter wheat flaurS and
the functions they. fulfill Ia his mixtures.
THESE Hours ale Valued" sad he,
"brcause OF their being tough hours of
an elastic nature, and by most bakers
are considered superior in flavor to
those from the harder wheats fiun the
Northwest. But, for flavor pure and
simple, the British baker largely depends
on the very soft whta S grown in his own
more humid climate. OF recent wears
there has been Il growing demand
among British bakers that some system
OF grading American flour should be
adopted by buyers 1 his found ex-
preston III paper recently rea,i before
British Bakers National aoSucIati III
Try Mr.. Kuriz, OF London. While al
present much las to be done before any
very definite steps can be taken III tins
matter, there Is yet very widespread
feeling of its necessity, and an impor-
tanI committee mas been formed 10 in.
veStlgate and report OH the same to the
association" Mr.. Jago expressed him
sell strongly in favor of some definite
system OF grading anu valuation
and expressed the hope that be.
fore leaving minneapolis he would
hear some views of leading American
mlllerS OH tile subject, as British bakers
IelC THAI the manufacturers OF hlgt
class tiOurs as well as themselves were
mutually interested i'll recognition u
actual quality and value in flour sup
plies. They were therefore anXiOu.
tlat whatever scheme was formulated
should be one practicable and fair {,
Goth buyer and seller.
In summing up with regard 10 North
western wheat, The lecturer insisted
Oh its reputation for strength ben!
maintained, together with as great reg
ularlty as possible in the character o
the flour. On the other hand. the Brit
ish baker feels that molstRess amt
flavor in his bread are better obtane,
of wheatS such as those obtained from
the better wheat-growing fields in Eng
land. The lecturer in closing thauke,
his audience for the appreciative atten
ton received, and hoped that the resul
Of his visit as representative of TIL
buyers would be to establish yet NOR
amicaDle relations between the produc
er and consumer, and be the means q
| preventing or minimizing diSsatisfat
ton i'll the future.
THRILLING SCENES.