The evening times. [volume] (Washington, D.C.) 1895-1902, 1900-01-29
SCIENTIFIC BREAD-MAKING.
A New Process which Is Being Tried
In Ernnce.

In France.
Consul Atxell, at Roubaix, has sent TO
the State Department the following report:
There has recently been created in
Paris a society for establishing in all t1e
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 digestible white
bread from 100 kilograms OF grain at the
lowest cost Of production.
The model establishment. which is at
La Villette. Paris opened its doors to the
public on June -. 1899. 1t may be visited
on Sundays by those DESTROYS Of studying
( its operation.
AT meeting Of the society December
,, report was made concerning the sue
| cess Of the effort 10 supply good bread at
/ low price to the Partisan public In the
bakery at La Villette alone, the daily sales
/ rose f-Jm S566.7O on September / to S772
! on November 50, and corresponding in
( crease was noted in the branch houses.
| which are most literally patronized in the
wealthy quarter of Paris Official analy-
| SEES by the National Agronomical Institute
! and by the municipal laboratory Of Paris
/ demonstrate that the Schweitzer bread con-
tains more nutritive heterogeneous properties
than ordinary bakers bread and more than
double the phOsphates in the latter. The
bread. known as family bread (pain de
| menage) is sold TO the working classes at
1.S2 cents per 2.2o4e pounds-that is l9S
cents per 2.2046 pounds less than the usual
price
The Villette establishment is tuild-
ing of iron and stone SIS feet long ,ltu.t-
ed on canal! and constructed al :, cost
OF about 1923 COO a steam engine ~ $50
horsepower supplies the power and iso-
duces the electricity necessary for Lighting
purposes and for charging the accua. uIa-
tors OF the delivery wagons.
Just as coffee is better II 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
I moored in the canal; elevators hoist IL in
to bins whence It is carried by an i'm
mense elevator 10 the top Of the mill and
! turned into different cleaning and separat-
ing machines. After all foreign substances
have been removed and the grains OF
wheat have undergone a thorough brush
ing and washing. they are clean and shiny
but the grooves Of the wheat sometimes
retain a little dust. This is completely
eliminated by a Schweitzer appliance
which. Selling each grain lengthwise,
splits IL 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 decorticatior 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 nutritive properties. IS
retained in The -four. The bran alone is
expelled
Attached 70 the min are the works fer
ineading the meal water. and yeast into
bread al OF this is done mechanically
the works being separated into three sto-
rics. Special Yeast is prepared in the up
per story I'm rooms heated I'm winter and
cooled Ia summer. The yeast -four. ard
The sailed and filtered water are carried
down by machinery into kneaders in The
fern OF hdlf cylindrical tubs. rotating On
/ two pivots placed in the axis OF the kncad-
I ing uoughs, so that the tubs may he
placed at lower or higher angle IN or
der TO accelerate or retard the kneadiug.
Once person can attend 90 two Schwsit-
ger kuoaders, regulating the distribution
Of the dough and thus the kneading OF
400 pounds Of dough per hour is accom-
/ plishcd
The steel arms OF the mixing AID
kneading machinery. some OF which are
stationary and others mobile. stretch and
work the dough much better than hand
power
The wheat. sailed water. and yeast au-
/ tomdJically enter one end Of the rub. and
dough in an endless skein CT pale yellow
! issues from the opposite end. This dough
finally falls on tables on the ground floor.
where ii is weighed and made into bread
o. every shape and dimension. Small
wagons are charged wifi the shapes. which
then 90 TO the raising room. Each floor
h1s a fermeEIus room KEEP, al an even
temperature.
The dough. after raising. is carried hy
wagons into Che baking room. where 10 IS
placed IN Schweitztr ovens heated by gas
from retorts arranged in such a manner
that the gas does not enter the oven. and
the heat is so regulated that the baking
operation goes on automatically
Twice a day. once before dawn and in
the afternoon. tea large two horse wagons
(which VIII DE Gssd until the electric car
bread in ,he different depots of the Societe
Parisieune I'D Paris.
In connection with ibis model estab-
lishment is q laboratory for the chemical
examination o. the samples Of wheat sub
mitted for purchase. These are anon
their arrival ground and passed through
a seive by a small hand boiling mill. in
vented by Mr.. SchwCitzer. which deter
mines Immediately the nutritiyc volume cf
the grain ia gluten and heterogeneous mat
ter
Mr.. Schwcitzer has mills ovens and
hneaders 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 hi bread
from an unauthorized and wholesome
product II is regarded as particularly
adapted 10 the colonies. The system will
be on exhibition az the exposition Of 1900"
RECRUITING STILL BRISK.
Many Volunteers Oder Their Services