Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1901-06-21
BREAD cHEAPENED IN FRANCE
BY the "schweitzer System" of Whole
sale Manufacture.

ooiS
A society has been formed in Paris
to promote the establishment in all
the large French towns of combination
milling and baking houses, worked by
machinery known as the "Schweitzer
system" This has for its object the
making of 100 Kilograms (22O pounds)
of nutritious and digestible white
bread from 100 Kilograms of grain at
the lowest cost of production. The
United States consul at RoubaiX, as
quoted in the Popular Science, says
that the model establishment, which
is at La Villette, Paris, opened its
doors to the public on June 49, 1899.
Says this paper: At a meeting of the
society in December last, a report was
made concerning the success of the
effort to supply good bread at a low
price to the Partisan public. In the
| bakery at La Villette, and the branch
houses, sales are rising daily. Official
analyses by the National agronomical
| institute and by the municipal labor
atory of Paris, demonstrate that the
| Sohweitzer bread contains more nu-
tritive heterogeneous properties than or
binary bakers bread, and more than
double the phosphates in the latter.
The bread known as pain de menage
| is sold to the working classes at
about IA pence (21a cents) per
pound, considerably less than the
usual price. The Villette establish
ment is a building of iron and stone,
about 515 feet long, situated on a
| canal, and constructed at a cost of
about 100000 sterling (S200000)
The wheat arrives in boat, which is
moored in a 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 ma
chimes. After all foreign substances
have been removed and the grains OF
wheat have undergone a thorough
brushing and washing, they are clean
and shining; but the grooves of the
wheat sometimes retain little dust.
This is completely eliminated by q
Schweitzer appliance, which, Selling
each grain lengthwise, splits it ex-
actly in the groove. The wheat thus
cleansed passes into the mill, com
posed of fiat circular steel grinders,
grooved in such a manner that they
accomplish the decortication of the
kernel and it's granulation into meal
at the same time. These grinders
are movable, but do not touch, SO
that instead of crushing the wheat
and producing flour in which the
starch only is retained, the outer and
harder portion of the wheat, contain
ing gluten and other nutritive proper
ties. is retained in the flour. the
bran alone is expelled. Attached tc
the mill are the works for kneadlne
the meal, water and yeast into bread
All this is done mechanically, the
works being separated into three
stories. Special yeast is prepared II
the upper story in rooms heated II
winter and cooled in summer. The
Yeast. flour and the sailed water are
carried down by machinery into
kneaders, in the form of half-cylindrl
cal tubs. rotating on two pivots placed
in the axis of the kneading troughs
so that the tubs may be placed at
lower or higher angle, in order to ac
celerate OF retard the kneading. INT
wheat. sailed water and yeast au
tomatically enter one end OF the tuD
and dough, in an endless skein of pail
yellow, issues from the opposite end
: This dough finally falls on tables OF
the ground floor, where 1t is weighed
,. and made into bread of every snap,
and dimension. In connection VIII
this model establishment is a labor
atory for the chemical examination o
the samples of wheat submitted 10
/ purchase. These are, upon arrival
/ ground and passed through a slew
by a small hand-bolting mill, whicl
! determines Immediately the nutritlv
volume of the grain in gluten an
heterogeneous matter.-[Literary d
gest.