The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-07-03
BREAD STILL STAYS SMALL.
SAY TOO MANY LOAYES
BAn ar ,,NTED FOR THE PRICE.


Nan who Pays a Nickel For
~" rosf Accordingly Doesn't Get
III Xo!ue for It-Figures That
-, how There Is No Bonanza
,.,.,o.s bread at Present Prices.
= VIII soon Be Increased In
81 Result of Cheaper Flour.
~. so,.- the bakers increase the size
- Of bread now that the price
o. ,,s zone down? This is a question
o. ~ s.s t,.n frequently asked since the
"l 1',+ 4r....p in wheat and the correspond
Iron ir the cost of flour.
Hl fora Letter and small stocks sent
-. ~ s..sZ a bushel, the loaf of bread
49, ogl Of a Savannah bakery averag-
ns said. over thirteen ounces in
,h, Far several months past, though,
~. u4islr mas been about trifie over
- o-,t..as. Now eleven ounces of bread
.,r.i5.r.,i a very small return for a
-,ssl anu the portion of the public buying
.s-as5 ry the loaf has felt itself some
',.t imp7sed upon. The decline in flour
hailed with pleasure as guaranteeing
=. .,rsase in the size of the loaf, but up
>, tris tine such expectations have not
,..o realized. and the requests for the rea-
an wav. have been both numerous and oft
repeated
prom.nent bread baker, who probably
soss as large a bread business as is done
IN savannah explains it in this way:
cir oIa Loaf nf
bread is the victim of the desire of the
general public for a large number of
leaves for a quarter Most bakeries in Sa-
yaBnah are furnishing bread at seven
Ioayes for % cents, delivered just
as the customer may desire. This is but
trtde over three and one-half cents loaf.
The amount of bread that is received I'M
der this system by the parties buying
checks is a fair return for their money.
They get all that they pay for. But the
person who buys a single loaf and pays
cents for it pays really one and a half
cents more for his bread than il is worth.
He paws heavily for the pleasure of buy
ing that way. 1t Is somewhat on the same
Drncipe as many articles are sold in the
grocery trade. You win see an article sold
at 10 cents, or two for fifteen. The party
buying one evidently does not get full val
Uc for his money.
Bakers he continued, cannot make
up two or three sizes of bread to meet such
q condition. If the public would not de-
mand so many loaves, but would take
weight instead, the bakers would be better
satisfied. Then a full scent loaf could
be baked. But 1t is useless to suggest 1t.
The people want seven loaves for quar-
ter and we must furnish it.
There Is another feature that the public
4 not ~.
that many of the bakers are still work
ing up high price flour. We buy -four
in fifty or one hundred barrel lots, send
ing for il as we need it. We are now
putting In our bread -four we may nave
contracted for three or four weeks ago,
before the drop in values. AS soon as
this is used up l look for an increase in
the weight Of the loaves, probably by
two ounces. 1t also should not be for
gotten that bakers cannot use in bread
the cheap winter wheat -four or the mixed
flour to any extent. We must have ct
least half of our flour of spring wheat to
get the rising qualities. Spring wheat
flour is still selling at $3.50 to 1878 a bar
rel Winter wheat is sold at $3.50 a bar
rel If we use half and half the cost to
US is still about $6.15 a barrel, which is
not very cheap flour"
What do you get out of a barrel of
-four the baker was asked
"A barrel of -four" he continued will
YIELD 1920 ounces of dough. have found
that out by long continued investigation.
A loaf Of bread that when baked weighs
elev6n ounces will take about thirteen
ounces of dough, as the loss by evapor-
aton, etc, is about two ounces. We ac-
cordlngly get out of a barrel of flour
about 1872 loaves of bread, of the present
small size. Selling the same at seven
lOdNeS for fbsa IlG hllf
allowing fair proportion for store sales
at cents a loaf it might be said safely
mat we get from the barrel of flour work.
ed up into bread about $780, Deductng
me cost of the flour there is a balance CT
%So, out of which must come all ex-
Iense5 of the baking and the cost of de-
hFery' before there is any profit for the
baker
u have figured it out that the actual
COST OF the flour in a loaf of bread at pres
el quotations is 1.85 cents, and the cost
Oh BAKING, when one turns Out 500 loaveS
SudN ABOUT 90 of cent, making the cost
OF the loaf before it leaves the bakery 21A
cents. The cost of delivering 500 loaves of
pIea1, including the keep of the horse,
uae wear and tear on the horse and wagon,
ana the hire Of the man, is about 81. so, so
uial mere Is left but a net profit of 81. 80
UT mat amount of bread Ii may surprise
some OF the public, who appear to believe
mat there are phenomenally large profits
IN the business.
II baker handles much store trade
MS pfonts are still further reduced. To
gle grocery stores thirty-two loaves are
ooe "ysred for 81. This is practically cents
loaI The storekeeper makes 60 cents out
u NE bread, which he sells at cents a
,oai "niie the baker makes but a half
s esI ,oat, or 16 cents. Personally, have
5I5yopPsd selling the grocers. Il is too much
IKE giving away bread"
VI ABE 500, 900 IN ONE VUAu