The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1900-04-28

ASttC III II bears the
II \ @.A-Io name of Schweit
E -E@ zer, and the pur.
pose Of the SO
/; O- ciety which uses
his method is to establish in al! the
populous centres Of France combina.
ton milling and baking houses which
will furnish 100 kilograme-22C
pounds-of nutritious and digestible
white bread, from an equal amount OF
grain at the lowest cost of production
The model establishment is at La
Villette, Paris. In this bakery the
daily sales rose in three months from
1866. 70 to $772, and corresponding
increase was noted in the branch
houses, which are patronized literally
in the wealthy quarter of Paris. Off
cial analyses demonstrate that the
Schweitzer bread contains more nutri.
tive nitrogenous properties than ordl-
nary bakers bread, and more than
double the phosphates in the latter.
The bread, known rs family bread, is
sold to the working classes at 4.S2
cents for 2.2046 pounds which is
1872 cents less than the usual price.
The Villette establishment is a
building of iron and stone 515 fee:
long, situated on canal, and con
| structed at a cost Of about S193, 600.
A steam engine of $50 horse power
supplies the power and produces the
electricity necessary for lighting pur-
poses and for charging the accumu-
lators of the delivery wagons.
Just as coffee is better if freshly
roasted and ground, SO, Schweitzer
says, sbread 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 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 sometimes re-
tain little dust. This is eliminated
completely by Schweitzer 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 grinders, grooved in such a man
ner that they accomplish the Lusking
of the kernel and its granulation into
meal at the same time. These grind
ers are movable, but DO not touch; so
that, instead of crushing the wheat
and producing -four in which the
starch only is retained, he outer and
harder portion of th wheat, contain
ing gluten and other sllritive proper
ties, is retained in the -Four. The
bran alone is expelled.
Attached to the A:ll are ;.e works
for kneading tho neal, water and
yeast into bead. All OF this is
done mechanically, the works being
into three stories. Special
yeast is prepared in the upper story
in rooms heated in winter and cooled
in summer. The yeast, flour and the
salted and filtered water are carried |
down by machinery into kneaders in
the form of half cylindrical tubs, rota-
ting on two pivots placed in the axis
Of the kneading troughs. so that the
tubs may be placed at "a lower or higher
angle to accelerate or retard the knead- |
ing.
One person can attend to two
Schweitzer kneaders. regulating the
distribution of the dough, and thus
The kneading OF 4409 pounds of dough .
an hour is accomplished.
The steel arms Of the mixing and !
machinery, some of which
ire stationary and others mobile,
stretch and work the dough much bet
;er than hand power.
The wheat, salted water and yeast
automatically enter one end of the tub,
md dough in an endless skein of pale
yellow issues from the opposite end.
This dough finally falls on tables on
he ground floor, where it is weighed
md made into bread of every shape
md dimension. Small wagons are
'harged with the shapes, which then
20 to the raising room. Each floor
las fermenting rooms kept at an
wen temperature.
The dough, after raising, is carried
" wagons into the baking room,
ghere it is placed in Scnweitzer ovens,
eated by gas from retorts arranged
q such a manner that the gas does
OF enter the oven, and the heat il. $50
egulated that the baking operation
oes on automatically. {
Twice day-once before dawn and s
4 the afternoon-ten large two-horse
'agors (which will be used until the {
lectric carriages shalt have been
uilt) distribute the bread in the diff t
,rent depots of the Societe Parisienne I
! Paris. II