Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1900-05-14

ing, they are clean and shiny: but the
grooves of the wheat sometimes retain
a little dust This is completely elm
mated by an appliance, which, Selling
each grain lengthwise, splits it exactly
in the groove. The wheat then passes
into the mill, composed of fiat, circu-
lar steel grinders. groOved in such
manner that they accomplish the de-
cortication of the kernel and its gran
ulation into meal at the same time.
These grinders are movable. but do
not touch, SO that instead of crushing
the wheat and producing -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 flour. The
bran alone is expelled.
Attached to the mill are the works
for kneading lie meal, water. and
yeast into bread. All of this is done
mechanically, the works being sep
arted into three stories. Special yeast
is prepared in the upper story in rooms
heated in winter and cooled in sum-
mer. The yeast, -four and the sailed
and filtered water are carried down by
machinery into the kneaders in the
form of half cylindrical tubs, rotating
on two pivots placed i'm the axles of
the kneading troughs, SO that the tubs
may be placed at a lower or higher
angle in order to accelerate or retard
the kneading. One person can attend
to two Schweitzer kneaders, regulat-
ing the distribution of the dough, and
thus the kneading of 1000 kilo-
grammes (4,409 pounds) of dough per
hour is accomplished. The steel arms
OF the mixing and kneading machin-
cry, some of which are stationary and
others mobile, stretch and work the
dough much better than hand power
The wheat, sailed water and yeast
automatically 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 it is weighed
and made into bread of every shape
and dimension. Small wagons are
charged with the shapes, which then
go to the raising room Each room
has fermenting room kept at an even
temperature The dough, after rails
ing, is carried by wagons into the bak-
ing room, where it is placed in
SchWeitzer 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 onautomatical-
ly. Official analyses by the National
Agronomical Institute and by the mu-
nicipal laboratory of Paris demon
strate that the schweitzer bread con-
ta1ns more nutritive heterogeneous prop
critics than ordinary bakers bread and
more than double the prosphates in
the latter
In connection with this model estab-
l1shment is laboratory for the chem
ical examination of the samples or
wheat submitted for purchase. These
are, upon their arrival, ground and
passed through sieve by small
hand-bolting mill, which determines
Immediately the nutritive volume Of
the grain in gluten and heterogeneous
matter. Mills, ovens and kneaders of
various dimensions 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.