The evening times., 1900-01-29
SCIENTIFIC EAD-MAKING.
New Process which is Being Tried
i'm France.

Consul Atwell, at Roubaix, has sent to
the State Department the following report:
There has recently been created in
Paris society for establishing in all the
populous centres of France combination
milling and baking houses operated by
machinery known as the 'Schweitzer sys-
tenn The object is to furnish 100 kilo-
grams of nutritious and dgestible white
bread from 100 Kilograms of grain at the
lowest cost of production.
THE model establishment, which is at
La Nillette, Paris, opened its doors to the
public on June 10, 1899. 1t may be visited
on Sundays by those desirous of studying
its operation.
AT a meeting Of the society, December
=, a report was made concerning the sue
cess of the effort to supply good bread at a
low price to the Partisan public. In the
bakery at La Villette alone, the daily sales
rose from $366.70 on September i to $772
on November So and corresponding in
crease was noted in the branch houses,
which are most literally patronized in the
wealthy quarter of Paris Official analy
ses by the National Agronomical Institute
and by the municipal laboratory of Paris
demonstrate that the Schweitzer bread con-
tains more nuiritiYe nitrogenous properties
than ordinary bakers bread and more than
double the phosphates in the latter. The
bread. known as family bread (pain de
menageD is sold 10 the working classes at
4.S2 cents per 2.2O46 pounds-that is 1.93
cents per 2-2G46 pounds less than the usual
price.
The Eillette establishment is a build
ing of iron and stone SIS feet long, situat-
ed on canal. and constructed al cost
OF about Sl93 0Q0. 4 steam engine of $50
horsepower supplies the power and pro-
duces the electricity necessary for lighting
purposes and for charging the accumula-
tors of the delivery wagons.
Just as coffee is better if freshly roast
ed and ground, so, Mr.. Schweitzer
says, bread is better if made from freshly
ground wheat The -four in this mill,
which is a part of the establishment, is
ground only in sufficient quantities to
meet the daily needs of the bakery.
The wheat arrives in a boat. which Is
mOored in the canal; elevators hoist il in
to bins whence il is carried by an i'm
mense elevator to the top of the mill and
ing machines. After all foreign substances
have been removed and the grains of
wheat have undergone thorough brush
ing and washing, they are clean and shiny.
but the grooves of the wheat sometimes
retain little dust. This is completely
eliminated by a Schwetzer appliance,
which, seizing each grain lengthwise,
splits it exactly in the groove.
THE wheat thus cleaned passes into the
mill, composed of fiat, circular steel grind
ers, grOoved in such manner that they
accomplish the decortication of the kernel
and its granulation into meal at the same
time. These grinders are movable, but do
not touch: so that instead of crushing the
wheat and producing a -four in which the
starch only is retained. the outer and
harder portion of the wheat containing
gluten and other nutritiye properties. is
retained in he -four. The bran alone is
expelled
attached "a the mill are the works fer
kneading the meal. water. and yeast into
bread. All of this is done mechanically,
he works being separated into three sto-
rieS. Special yeast is prepared in the up
per story in rooms heated in winter and
cooled IN summer. The yeast. -four. ard
The salted and filtered water are carried
down by machinery into kneaders in The
fern Of half cylindrical tubs, rotating on
TWO pivots placed in The axis of the knead-
ing troughs, so that the tubs mag lie
placed at a lower or higher angle in or
der 10 accelerate or retard the kneading.
Once person can attend to two Schwet
ger kueaders. regulating the distribution
Of the dough and thus the kneadng of
4. .io9 pounds Of dough per hour is accom-
plishcd.
The steel arms OF the mixing AID
IN aqh QT vrb arr
stationary and others mobile. stretch and
work the dough much better than hand
power.
The wheat, salted water. and yeast au-
tonatically enter one end Of The tub. and
dough in an endless skein Of pale yellow
issues from the opposite end. This dough
finally falls on tables on the ground floor,
where il is weighed and made into bread
Of every shape and dimension. Small
wagons are charged wifi the shapes. which
then 20 to the raising room. Each floor
h5s fermenting room kept at an even
The dough. after raising. is carried by
wagons into The baking room. where il as
placed in Schweitztr ovens heated by EaS
from retorts arranged in such a manner
that the gas does not enter the oven. and
the heat is so regulated that the baking
opera Iiol. goes on automatically.
-
the afternoon. ten large two-horse wagons
(Which viii be used until the electric car
riages shall have been builU distribute the
bread in the different deputs of the Societe
Parisieune in Faris.
In connection with ihis model estab-
lishment is a laboratory for the chemical
examination ef the samples of wheat sub
mitted for purchase These are. dpou
their arrival ground and passed through
a seive 10y small hand boiling mill. in
vented by Mr. Schweitzer. which deter
mines Immediately the nutritive volume Of
the grain III gluten and nitrogenous mat
ter.
Mr. Schweitzer has mills, ovens. and
llneaders Of various dimensions that may
be worked by machinery or hand power
The latter system enables The farmer 10 |
grind his own wheat and make his bread |
rom an unadulterated and wholesome |
product It is regarded as particularly |
adapted 10 the colonies. The system will |
be on exhibition at the exposition of 1900.''
RECRUITING STILL BRISK.
N a.