The Evening dispatch. [volume] (Provo, City, Utah) 1891-1895, 1894-08-18
BAKERS BREAD.
Few Facts About Somewhat Falnilial
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
a great difference in it in appearance and
in taste. The housewife makes wheat
bread of one kind of flour; the baker
makes it generally of three-two brands
of spring wheat -four and one of winter
wheat, mixed, with the result of MAX
ing finer, whittier, smoother loaf. Bak.
ers do not all agree as to the exact pro-
portions in which these fours should be
mixed.
Graham flour is made of the entire
grain of the wheat ground up together;
gluten flour 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 flour used in the or
binary 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
SO per cent is wheat, the remaining 10
per cent being divided about equally
among graham, rye and gluten. In Ger
man bakeries the proportion of rye
bread sold is very mucn greater.
Bakers are all the time getting up
new shapes in bread, and there can
scarcely be said to be any absolutely
standard form, though there are some
that are practically so-the oblong, the
round, the long, round 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 as many different
kinds of dough. For instance, there is
New England dough, Vienna dough,
and SO on, each being composed of
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 an oblong loaf with
square corners. Almost all of these
breads are made in different sizes. The
New England is made in at least five,
which are sold at cents, s cents, 10
cents, 30 cents and 30 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 one most sold, as
is the case with all breads made in
sizes, but the 8 cent and 10 cent loaves
are in large demand, and there is a
steady sale for the loayes at % and 30
cents. The larger Of the two big loaves
is sometimes cut in two and sold in
halves. The big loaves are sold to
boarding houses and to private families
also. Some folks like crust, and some
ike the inside. The big loaves are es- I
pecially desirable for those who like the
inside. They have proportionately to
weight less crust than the smaller
caves and trey can be SO cut as to be
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 a shape corresponding to New Eng.
and, and many restaurants that don't
want so much crust take a bread that is =
made in loaves about Is inches in I
ength, and not very wide, baked not 4
eparately, bat laid sss-so5 5, 05fref, SO =
hat the loaves have crust on the ends
My. Some hotels buy this kind of i.
read, but hotels generally use more 7
french bread and Vienna sticks. TAX
ng all the people together, old and
Dung, it is probable that about three A
uarters like their bread orusty.-New -
Lork Sun.