Evening star., 1901-05-11
The flour, yeast, milk, &C., micro
scopically and chemically analyzed
Their marvellous SieVe-Theg great
mixer - The enormous ovens -
Eighteen elegant new wagons
The cleanliness of everything.
GREAT SUCCESS OF TWO YOUNG MEN
The Best Bread In the World,


have been investigating the bread making
process that is revolutonizing the bread making Of
the world.
IL originated In Washington.
II has spread rapidly over the United States. and
is being taken up in England.
The process and the machinery patented by
Curby Brothers. the inventors. Ten years ago they
started bakery in Washington. Their bakery was
q good one. but specially better than many
other bakeries except that it better syst
tizcd.
II did ordinary business for years.
The Firms Members.
The two Corby brothers who constitute the firm
Charles 1. Corby and W S Corby. two and a half
years ago introduced their process. and since
then their business has grown from 2.oeo loaves
day to 1000: from four wagons to eighteen
wagons.
The investigator took a Ith street car and went
10 the Corby bakery. 2s35 Brightwood ave.
He found the Corhy Brothers in the office One of
them. ". s. Corby, had just returned from Eng
land
Il went over 10 install of our process
plants for making bread. he said. in tuiliilss
erected especially TO receive the plant. at Man
chester. The buildings and machinery cost some
where in the vicinity Of 100000. and the plant
starts making 5000 loaves a day. which they cx-
pect to increase to 5000 loaves a day in the
fall and they should be able to do IT, judging from
the way this new bread takes in England.
Making Bread in England.
There has been no progress In England In the
making Of bread in $50 years. The utensils are the
same they Were 40 years ago. and the bread
Is no better than 1T was $50 years ago. Every
body who ate bread went wild over IT. Wo-
men and children came to buy 1t at the bakery
instead OF waiting TO get 1t out Of the vans We
had no expectation Of making such a success with
the bread In England \ has to go over
there and study England for himself to under
stand bow set in its ways it Is: but we had
PROCESS that could demonstrate Its own merits
"WiII Go Into All Civilized Countries"
We have secured facilities In London for rnanu-
facturlng the machinery of process. 1t viii
go Into all civilized countries. 1t has been pat
ented in all. and we have men who speak the
language and acquainted with the trade travel
ing in all these countries.
In this country have a factory at Cin,in-
natl, and another at Montreal, Canada 10 turn
out the machinery"
What does it cost TO establish plant:"
That would depend upon conditions Ordinarily
$2.1oO will do it. The plant at Manchester Leg
land. as 1 have said, cost about 500 o00 which
included the machinery. motive power and so
forth"
What do you give for g. .5oo."
The machine for developing the gluten In the
dough. molding machine for moldIns the leaves
into shape. and electric motor"
is this molding machinery speciaI:"
Yes. II gives us loaf Of the same size does
away with the handling. with sticking fingers into
the dough, and forth making a more oIeanly
operation. and 1t gives each Loaf the same
amount Of manipulation. lnsuring a uniform grain
texture TO the baked loaf"
is your electric motor specialr''
Any good electric motor will do"
How many plants have been established in this
country"
over thirty. Several have been compl.ted
within the last few weeks while have been cop.
bringing the total number up to about thlr,y-Bye
You See. the bakers coming here to Washing
ton to see our plant in operation. and then they
60 home Immediately to establish similar pI,pts
All bakers are quick to realize the benefits Of our
Invention. and adopt # soon as they can put in
plant. But he people who tn. bread I'D
pFeeiate the bread, but do not know uhy
The improvement in the bread is all due to this
new process. and is very largely due to Our
mixer. as Ii Is termed In baking psrlance.
What the Process Does.
Bakers In England visiting the plant there
would ask. What you doing with this new
process Of yours?'
Putting % per cent more gluten IN the
bread
Then you must use a substitute for four
No; We are using only Bour-but the best
1.HowY
Chemists have found that foar does not con
tain gluten In the -four state but there are two
P<oteids called ''giyaden'' and '.glutenin. which
when hydrated Into the dough mass form gluten
in the dough- and by the ordinary method In use
Ard The hand manpulatioa 1t has been impossible