Amador ledger., 1900-02-23
BREAD MAKING.
A New System to Be Used by Which
More .Nutriment Is to Be Had.

hOT6 Is TO be hdQ.
Steps are now being taken to estab-
lish in all large cities of France a sys-
tenn of bakeries invented by a Mr..
Schweitler. One of these has been in
operation in Paris for over six months.
What this man undertakes to do is to
obtain from the wheat all of it's nutr-
ment, and thus give the person who
eats his bread better food for the
money. 1t would seem as If he fol-
lowed the Graham bread plan pretty
closely, but he may possibly improve
on that to some extent. He calls his
product ''white.''
AS some of our readers know, the
whitest of fine flour contains only a
part of the kernel of the wheat, and the
least nutricious part, too. Not only is
the husk or bran removed, but the
hard outer portions of the kernel,
which contain the most nutriment, are
also eliminated in the ordinary method
of grinding -four. Mr.. Schweitzer be-
gins by putting mill in his bakery.
The stones are far enough apart to re-
tain all of the good portions OF the
kernel. He rejects only the bran.
Official analysis shows that he gets
more heterogeneous matter into the
bread and twice as much phosphates as
there is in ordinary bakers bread.
Nevertheless, he sells it for fully a
quarter less than the old bakers loaf,
his price being about 5 cents for two
pounds.
The kneading is done by machinery,
and Mr.. Schweitzer has his own yeast
factory connected with the bakery.
Everything is done on large scale.
Horses and wagons convey the dough
from the kneading room to the bakery
proper. The ovens are heated by gas,
the heat being regulated automatically.
They are electric delivery wagons, too.
Just as coffee is better if freshly
roasted and ground, so. Mr.. Schweitzer
says, bread Is better if made from
freshly ground wheat. The flour in
this mill, which is part of the estab-
lishment is ground only in quantities
sufficient to meet the daily needs of the
bakery.
The wheat arrives in a boat, which
is moored in the canal. Elevators
hoist it into bins, whence it is carried
by an immense elevator to the top of
the mill and turned into the different
cleaning and separating machines.
After all foreign substances have been
removed and the grains of wheat have
undergone thorough brushing and
washing, they are clean and shiny;
but the grooves of the wheat some
times retain little dust This is
completely eliminated by Schweitzer
appliance, which, seizing each grain
lengthwise, splits it exactly in the
groove.
In connection with this model estab-
lishment is a laboratory for the chemi-
cal examination of the samples of
wheat submitted for purchase. These
are upon their arrival ground and
passed through a sieve by a small hand
bOIting mill, invented by Mr.. Schweit-
zer, which determines Immediately the
nutritive volume of the grain in gluten
and heterogeneous matter.
Mr.. Schweitzer has mills, ovens and
kneaders of various dimensions, that
may be worked by machinery or hand
power. The latter system enables the
farmer to grind his own wheat and
make his bread from an unadulterated
and wholesome product. 1t is re-
garded as particularly adapted to the
colonies. The Schweitzer system will
be on exhibition at the Exposition of
1900.-New York Tribune.