Evening star., 1901-05-11
HOW BREAD IS MADE===A SCIENTIFIC
PROCESS

could not blow it to dry 1t out make the
crust hard"
''You do not believe in tin bread bo1es?'
"No"
'why not ?"
They keep the air away from the bread and
allow 1t to become foul and stale. very impor-
tant point to remember all through the process Of
making bread. and keeping bread after 1t Is made
it should always be kept where there is plenty Of
fresh air. As matter Of fact, however, it Is not
necessary to keep bread long. unless some one
is going to take 1t with them journey or
yachting trip, or something of that sort. Here
In Washington make three deliveries a day.
This means practically hot bread for the entire
population at any hour. We do not want our
bread to remain sale anywhere twelve
hours.
There is not over twelve hours from the bakery
to the something's not twelve min
utes. Any home have bread fresh three
times day.
Stale Bread Taken Back.
'We request all grocerymcn to return to all
Of our bread that they have hand that has been
wishing u single loaf of Corby's bread to be sold
that is not absolutely fresh. Since any grocery
replenish its stock three times day II nee
essary, there is no why any of these stores
should carry particle OF bread beyond the
twelve hours have mentioned. The fact is, they
cooperate with very enthusiastically in keep
ing only fresh bread upon their counters. They nat
urally prefer to keep their stock fresh
Then you take the bread back and allow the
storekeeper it's full value?''
Yes
What do you do with the bread that you take
back!"
1--WE give away thousands of loaves to chari-
table Institutions and We sell some Of 1t here at
the bakery with the distinct underst andng that 1t
Is bought stale bread.
'But all Of this you can see more clearly by
going through the factory and he led the way.
taking me first to the laboratory, where his
brother, Robert l.. Corby. a younger member of
the family, is in charge. Robert l.. Corby Is u
graduate of the Chidlow Institute of Baking and
Milling Technology. at Chicago, where he learned
the chemical side OF the baking business analyz-
Ing the -four, and forth. He submits all the
ingredients Of the bread to a vigorous investga
tion. and the lard. sugar, milk. butter and yeast
have to stand severe chemical analysis to insure
their chemical purity. He has a microscope
asked him:
What do you do with it?'
Il use 1t for examining mold fungi bacteria in
all FORMS for examining the -four and yeast and all
the ingredients that are used in making bread"
With vision Of germs and bacteria and things
Lii
How, for instance, do you examine a barrel
Of ffour?
"a barrel of four!' he exclaimed. 1--WE take
very small amount Of -four just pinch, under
the microscope aud the amount Of bran there
is In the -four"
Bran in four!" exclaimed, interrogatorily.
yes"
There is bran in -four. them
There ought not to be in the finest goods but
1t Is found In a great many Of the grades Of -four
that are used commonly. Families baking their
own bread have protection against bran in -four
for there is not family in thousand that
would think of examining the -four microscopicaly
though it is the only way the bran could be de-
tected"
Danger In HOme-Baked Bread,
This Is one Of the reasons why it is not a good
plan for families to do their baking" spoke
up Mr.. Charles L. Corby. 1.-The family that does
Its own baking has protection against the fungi
and bacteria that are apt to be found in -four OF
against the bran that Is apt to be found In It, OF
against the dangers that are apt to be found lurk
ing In yeast and milk, and so forth
when firm recommends certain brand o,
tha OH nj ga
! you knew all about flour and could examine II
through microscope, you would be pretty ant to
find that the -four recommended was a straight. I,
"A whati'
"a Straight; that is, not good, patent process.
-four
What -four do You use?"
1.-The best from the best mills that must by
analysis show up the very highest Of gluten form
ing proteids."
rs bran the only foreign ingredient you look TO,
in fo"vr'
AduIteratiOn.
'If there Is any suspicion Of adulteration we ex
anime the -four for the signs OF different starche,
than wheat starch. They may put In a corn starcf
to make the -four look white
"What does corn starch do?"
ut decreases the quality and nutriment It ha,
not the same absorptive quality. 1t does not max.
aweet, nutritious bread
"Do you examine the yeastl"
Bacteria In the Yeast
Yes
"What do you expect to ind In the yessts'
"Our examination is really a precaution against
souring agents which can oaly be discovered b,
scientific examination. We make the examination t.
ascertain the number and size Of the yeast cell,
| and their growth. and also for the purity ant
| strength Of the yeast"
In the Chemical Laboratory,
'Do you also test -four In the laboratosYf'
Yes. We test 1t for the percentage OF gluten AMI