The times., 1901-05-19
The Rest Bread in the world.

Ihe rest breHd IN the " OElu-
have been investigating the new bread
making process that is revolutionizing the
bread-making of the world.
1t originated in Washington.
1t has spread rapidly over the United
States, and is now being taken up in Eng
land
The process and the machinery are pat
ented by Corby Brothers, the inventors.
Ten years ago they started a bakery in
Washington. Their bakery was a good
one, but not specially better than many
other bakeries, except that it was better
systematized.
1t did an ordinary business for seven
years.
The Firms Members.
The two Corby brothers who constitute
the firm, Charles l. Corby and w S.
Corby, two and a half years ago intro
duced their new process, and since then
their business has grown from 2,50O loaves
a day to 16.ooO from four wagons to
eighteen wagons.
The investigator took Seventh Street
car and went out TO the Corby bakery,
2335 Brigntwood Avenue
He found the Corby Brothers in the
office. One Of them. w. S Corby, had
just returned from England
/ went over 10 install one of our new
process plants for making bread ne
said, in buildings erected especially to
receive the plant, at Manchester The
buildings and machinery cost somewhere
in the vicinity of 100000, and the plant
starts making 5000 loaves a day, which
they expect TO increase TO $1,000 Ioaves
a day in the fail, and they should be able
10 do ii, Judging from the way this new
bread takes in England
Making Bread in England.
There has been no progress in Eng
land in the making Of bread in $50 years.
The utensils are the same as they were
l59 years ago. and the bread is no better
than it was 80 years ago. Everybody
who ate our bread went wild over it. Wo-
men and children came to buy it at the
bakery Instead of waiting TO get it out Of
the vans. We had no expectation of max
ing such success with the bread in Eng
land. "A man has to go over there and
study England for himself to understand
how set in its ways it is: but we had
process that could demonstrate its own
merits
"wiI Go Into All Civilized Coun-
frics.o
I'VE have secured facilities in London
for manufacturing the machinery Of our
process. 1t will go into ali-civilized coun-
tries. II has been patented in all. and
we have men who speak the language and
are acquainted with the trade travelling
in all these countries.
In this country we have a factory at
Cincinnati, and another at Montreal, Can
ada. TO turn out the machinery"
What does It cost to establish plant2''
THAT would depend upon conditions.
Ordinarily $3.50 viii do it. Inc plant at
-
cost about 10000 which included the
machinery. motive power. and so forth
What do you give for s. ,5002-
The machine for developing the gluten
in the dough, a molding machine for
molding the ioaves into shape. and an
electric motor"
Is this molding machinery speciaI?"
Yes. il gives us a loaf Of the same
size. does away with the handling with
sticking fingers into the dough. and 30
forth. making more clcauly operation.
and it gives each loaf the same amount Of
manipulation. ensuring uniform grain
or texture 10 the baked loaf.
is your electric motor speciaI2'
Amy good electric motor viii DO"
How many plants have been estab-
lished IN this country"
"Over thirty. Several have been com
have been gone bringing the total NUM-
Der up to about thirty-hve. You see the
bakers are coming here 20 Washington 70
see our plant IN operation. and then they
60 home Immediately to establish similar
plants. All bakers are quick 10 realize
the benefits OF our Invention and adopt It
as soon as they can put in a plant But
the people who eat the bread appreciate
the bread. but do not know why The i'm
provement in the bread is all due 20 this
new process and is very largely due to
our mixer, as it IS termed IN baking par
lance.
what the Process Does.
Bakers in England visiting the plant
there would ask, What are you doing
with this new process Of yours?
Putting p per cent more gluten in the
bread
Then you must use substitute for
nourT
".No, we are using only hour-but the
best
How
=" Chemists have found that flour does
not contain gluten in the -four state, but
there are two proteids called "glyaden"
and "gIutenin. which. when hydrated
into the dough mass. form gluten in the
dough, and by the ordinary method I'm use
and the hand manipulation it has been
impossible TO develop all the gluten until
we brought out our new patented dough-
making machine and process.
How the Dough Is Developed.
How do you do it2''
ITO start with. we have manufactured
a4Vcalr.ac roo machine oaF.abie 7f