Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-06-17
THE BREAD WE EAT.
Few Facts About n Somewhat Familiar
Article Of Food.

| STYLES change In bread as in every
| thing else. and shapes that were more or
| less familiar ten years agO are now not
| made at all Every baker tries To have
| son cthing distinctive about his output
| and almost every baker thinks his bread
| is the best. SO everybody who buys
| bakers bread knows there as really a
! great difference In II IN appearance and
! in taste The housewife makes wheat
I bread Of one kind Of aour; the baker
| makes 1t generally OF three, two brands
| Of spring wheat flour. and one Of winter
wheat, mixed. with the result OF making
! finer, whittier smoother loaf Bakers
/ DO not all agree as 20 the exact proper
ucns IN which these nours should be
| mixed.
Graham -four 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 -four used In the
ordinary rye bread is usually mixed with
wheat flour i'm proportions varying from
little wheat up To half wheat OF
tho bread sold IN American bakeries
about eighiy-iiye per cent. is wheat. the
rcHaining fifteen per cent being divided
about equally among Graham. rye, and
gluten. In German bakeries the propor-
tion OF rye bread sold is very much the
greater.
Bakers are all the time getting up new
shapes in bread. and there can scarcely
ho said to be any absolutely standard
form, though there are some that are prac-
tIcally So. the ohlong, the round. the long
round. French stick, Vienna stick. and
Vienna loaf. there are about fifteen
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, a Vienna dough. and 50 on. each
being composed of a different blend of
materials and mixed and handled diff
fercntly.
Perhaps as nearly STANDARD as arv OF
;hcs shapes Is the one known a. New |
Ems cloud; this Is an ohi0Lg loaf, with |
square corners. Almost all OF these |
breads are made IN different sizes; the |
Now England is made in at least five. |
which are sold at cents. 3 cents. 10 cents. |
- cents aud 30 cents; usually the 30-cent |
loaf Is made to weigh a triflc more than |
three l0-cent losves would weigh. The |
smallest sized New England loaf is the one |
most sold, IS is the case with all breads |
made in sizes but the Scent and the 10 |
cent l0ales arc In large demand anl |
there is a steady sale for the loayes at |
- and 30 cents; the larger Of the two big |
loavcs is sometimes cut in two and sold |
in halves. The biz loaves are sold 70 |
hoarding-hOuScs and to private families !
also. Some folks Ike crust and some like |
the inside; the biz loaves are especially |
desirable for those who like the inside;
thoy nave proportionatcly TO weight less
eust than the smaller loaves and they
can ho SO cut as to he served in almost
any form that they may be desired win
crust or without.
Breads for hotels and restaurants are
generally made in special shapes. They |
tsr a shape corresponding TO New Eng
land. and many restaurants that don't
want 50 much crust take bread that is
made IN lOaves about eighteen inches in
length. and not very wide, baked not sepa-
rately. bat laid close together go that
the loaves have crust on the ends only.
Some hotels buy this kind Of bread. but
hotels generally use more French bread
ana Vienna sticks Taking all the people
together. old or young, it is probable that
about three quarters Ike their bread
rrQsty