The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1894-07-20
BAKERS BREAD.

a Few Facts About n Somewhat Famtliar
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 Mt 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 i'll it in appearance and
In taste. The housewife makes wheat
bread of one kind Of flour; the baker
makes it generally of thrcc-two brands
Of spring wheat flour and one of winter
wheat, mixed, with the result of MAX
Ing finer, whittier, smoother loaf. Bal1-
ers do not all agree Us to the exact pro-
portions i'll which these flours should be
mixed.
Graham flour is made of the entire
grain of the wheat ground up together:
gluten flour of that part of tho wheat
grain which contains tho gluten. Rye
graham flour is made of tho entire grain
Of tho rye; the rye flour used in the or
binary rye bread is usually mixed with
wheat flour i'll proportions varying from
- ~ANSNN NiiSseo VI w iittiI MIOut. VI luC
bread sold i'll American bakeries about
SO per cent is wheat, the remaining is
per cent being divided about equally
among graham, rye and gluten. In Ger
man bakeries tho proportion of rye
bread sold is very much creator.
Bakers are all tho time getting up
new shapes i'll bread, and there eau
scarcely be said to be any absolutely
standard form, though there arc some
that are practically so-tho oblong tho
round. the long, round, French stick,
Vienna stick and Vienna loaf. There
arc now about 10 shapes that arc more
or less commonly sold. And these breads
are made of about as many different
kinds of dough. For instance, there is
New England dough, u Vienna dough,
and SO on, each being composed of u
different blend of materials and mixed
and handled differently.
Perhaps as nearly standard us any Of
these shapes is the one known rs New
England. This is an oblong loaf with
square corners Almost all of these
breads arc made in different sizes The
New England is made i'll mt least five.
which arc sold Mt 8 cents, 8 cents. 10
cents, 20 cents and 30 cents Usually
the 80 cent loaf Is made to weigh Il
tritle moro than three 10 cent loavcs
would weigh. The smallest sized New
England loaf is the one most sold, us
Is the case with all breads made III
sizes, but the cent and 10 cent loaves
are in large demand, and there is a
steady sale for the loavcs Mt 30 and 80
cents. The larger of the two big loavcs
is sometimes out i'll two and sold in
halves. The big loavcs arc sold to
boarding houses and to private families
also. Some folks like crust, and some
like the inside. The big loaves are es-
pccially desirable for those who like the
inside. They have proportionatcly TO
weight less crust than tho smaller
loaves, and they can be SO cut us to DO
served in almost amy form that may be
desired, with crust or without
Breads for hotels and restaurants aro
generally made iii special shapes. They
uso 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 i'll
length, and not very wide, baked not
separately, but laid close together, so
that the loaves have crust OH tho ends
only. Some hotels buy this kind of
bread, but hotels generally uso more
French bread and Vienna sticks. TAX
ing all tho people together, old and
young, it is probable that about three
quarters like their bread crusty.
York Sun.