Waterbury evening Democrat., 1894-07-18
BAKERS BREAD.
A Few Facts About a Somewhat Famiiia'
 Article of Food

A Few Facts About . Somewhat Familiar Article of Food
 Styles change in 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 great difference in it in appearance and in taste. The housewife makes wheat bread of one kind of flour; the baker makes it ge-S..lly of three-two brands of spring wheat flour and one of winter wheat, mixed, with the result of mak- | ing Q finer, winter. smoother loaf Bak- CTS do not all agree as to the exact pro- portions in which these Hours should be mixed
 Graham flour Is made of the entire grain of the wheat ground up together; gluten -four of that part of the wheat grain which contains the gluten. Rye graham flour is made of the entire grain of the rye; the rye four used in the or dinary rye bread is usually mixed with wheat flour in proportions varying from little wheat up to half wheat Of the bread sold in American bakeries about S5 per cent Is wheat, the remaining l5 per cent being divided about equally among graham, rye and gluten In Ger man bakeries the proportion of rye bread sold is very much groatar.
 Bakers are all the time getting up | new shapes in bread. and there can scarcely be said to bc any absolutely standard form, though there are some that arc practically sO-the Oblong. the round, the long, round, French stick. Vienna stick and Vienna loaf. There are now about l5 shapes that are more | or less commonly sold And these breads arc made of about as many different kinds of dough. For instance, there Is New England dough, a Vienna dough, and so on, each being composed of u different blend of materials and mixed and handled differently.
 Perhaps us nearly st&ndard as any of these shapes is the one known as New | England This is an oblOng loaf with square corners Almost all of these breads ar0 made in different sizes The | New England Is made in at least five. | which arc sold at 5 cents. $ ceusfs, 10 cents. s cents and 80 cents Usrally the 30 cent loaf is made so weigh . trifle more than three 10 cent lOaycs l would weigh. The smallest sized New England loaf is the one most sold, as is the case with all breads made in sizes, but the cent and 10 cent lOaves are in large demand, and there Is a steady sale fur the lOaves at 25 and 3O cents Tho largef of the two big loaves is sometimes cut in two and sold III halves. The big loayes are sold tC boarding houses and to private families
 also. Some folks like a crust, and some like the inside The big leaves arc es l pecially desirable for those who like tn, inside. They have approximately tC weight less crust than. the smaller loayes, and they cail be so cut us to b served in almost any fOsRaa-thaf may bS desired, with crust or without
 Breads for hotels and restaurants arc generally made in special shapes They use 6 shape corresponding to New Eng land, and many restaurants that don't want SO much crust take bread that is made in loaves about IS inches in
 length, and not very wide. baked not separately, but laid close together. SC that tho loaves have crust on the ends only. Some hotels buy this kind Of bread. but hotels gene.a1ly use more French bread and Vienna sticks Tax ing all tho people together. old and young, it is probable that about three I quarters like their bread cTusty. New
 York Sun.