The Wadsworth dispatch. [volume] (Wadsworth, Nev.) 1892-1899, 1894-07-28
BAKERS BRsAD.
A Few Facts About n Somewhat Familiar
Article of Food.

A Few Facts About n Somewhat Familiar
Article of Food.
Styles change i'll bread, as in every
thing else, and shapes that were more
or less familiar 10 years ago are now
not made at all. Every baker tries to
have something distinctive about his
output, and almost every baker thinks
his bread is the best. So everybody who
buys bakers bread knows there is really
a great difference in it in appearance and
in taste. The housewife makes wheat
bread of one kind OF -four; the baker
makes it generally Of three-two brands
of spring wheat flour and n of winter
wheat, mixed, with the result Of max
ing a finer, whittier, smoother loaf. Bak-
ers do not all agree Us to the exact pro-
portions in which these flours should be
mixed.
Graham flour is made of the entire
grain Of the wheat ground up together;
gluten flour of hat part of the wheat
grain which. contains he gluten. Rye
graham -four is made of the entire grain
Of the rye; the rye flour used III the or
binary rye bread is usually mixed with
wheat -four i'll proportions varying from
q little wheat up to half wheat. OF the
bread sold III American bakeries about
SO per cent is wheat, the remaining 10
per cent being divided about equally
among graham, rye and gluten. In Ger
man bakeries tho proportion of rye
bread sold Is very much greater.
Bakers are all the time getting up
new shapes in bread, and there can
scarcely 10 SAID TO be any absolutely
standard form, though tnero are some
that are practically so-the oblong, the
round, the long, found. French stick,
Vienna stick and Vienna loaf. There
are now about 10 shapes that are more
or less commonly sold And these breads
are made of about IS many different
kinds of dough. Fol instance, there is
a New England dough, d Vienna dough,
aud 80 il, e..cn Dolng composed OF q
different blend of materials and mixed
and handled differently.
Perhaps as nearly standard as any Of
these shapes is the one known as New
England. This is al oblong loaf with
square corners. Almost all of these
breads arc made in different sizes. The
New England is made in at least five,
which are sold ut 8 cents, s cents, 10
cents, 90 cents aud 80 cents. Usually,
the 80 cent loaf is made to weigh a
trife more than three 10 cent loayes
would weigh. The smallest sized New
England loaf is the II most sold, as
is the case with all breads made in
sizes, but the = cent and 10 cent loayes
are in large demand, aud there is a
steady sale for the loaves at 20 and 30
cents. Tho larger of the two big loaves
is sometimes cut in two and sold in
halves. The big loaves are sold to
boarding houses ind to private families
also. Some folks like a crust, and some
like the inside. The big loaves are es-
pecially desirable for those who like the
inside. They have proportionately to
weight less crust than the smaller
~loayes, and they can be SO cut as to DO
served in almost any form that may be
desired, with crust or without.
Breads for hotels and restaurants are
generally made in special shapes They
use q shape corresponding to New Eng
land, and many restaurants that don't
want 80 much crust take a bread that Is
made in loaves about IS inches in
length, and not very wide, baked not
separately. but laid close together, 50
that the loaves have crust ON the ends
only. Some hotels buy this kind of
bread. but hotels generally use more
French bread and Vienna sticks. TAX
ing all the people together. old and
young. it is probable that about three
quarters like their bread crusty.-New