Evening star., 1901-05-11
)S.' INVENTIONS ARE EREVOLUTIONIZIN
THE BAKING BUSINESS.
ThrtySx Plants Already InstalledTh in the
United States and 100000 One in England


'"Ihe loaf volume proves the quality Of the glu-
ten, insuring nice, light loaf"
and the fermenting period?'
''To ferment just long enough, not too long is
necessary to making perfect bread. The ferment-
ing period Of any -four is the time it takes 1t to
mature with given amount of yeast. By knowl.
edge OF the fermenting period we prevent the de-
velopment Of acids which peptonize the gluten and
make an inferior loaf of bread through over-fer-
mentation. knowledge Of fermentation is one
OF the most essential things in good baking be-
cause we seldom find two hours with the same fer
menting period. BY close study of this intricate
process of fermentation able always to
produce perfect, sweet bread"
do you test the milk? ~
'Of course"
Nv here do YOU get your milk"
Where the Milk Comes From.
From the Long Mead Dairy Farm, in Mont
eomery county, Maryland. We probably the
largest consumers Of milk in the District We,
use about $50 gallons day and we test all the
milk We use. 1t must contain 31s per cent of fat"
Does your milk come from special cows?"
yes great majority of them are Jerseys and
in the summertime our milk is also Pasteurized,
50 as to kill any germs that might be in it." And
then he led the way to the bakery, big brick
building
1t was between and in the evening and
around the doorway were a number Of colored
women and boys with baskets.
They are waiting for the stale bread, " said Mr..
Corby.
'We sell the stale bread to them at half price.
1t Is practically as good as new 1t has usually
been made less than twenty four hours but we
do not want people that buy our bread for fresh
bread ever to get q, stale loaf. and we bring 1t
back here to the bakery each day to dispose Of it
in charity or at half price, and entered the
building. 81 t.
immaculate Neatness
The first question, thought 1. about bakery 10
"Is 1t cleanY'
Corby Brothers Bakery Is absolutely clean
The floors are Of hardwood, pianed smooth, scrub
bed clean and white the deck of a man-of-
Being of hardwood. they allow no chance for
dust to accumulate or dirt to stick; that Is, II
there any dirt. The Investigator did not SEQ
how any dirt could get in. 1t certainly could not
come in with the employees, for Mr.. Corby said:
1--WE compel all our employees to wear special
suit Of white duck clothing here when in the
bakery and supply them with three fresh
suits week We will discharge a man IL he does
not keep his hands scrubbed clean all the time
We have discharged men for the slightest infringe
ment Of this rule
Dust might blow in,' thought to myself, as
l looked at the big ventiators in the top Of the
building, through which the heat escapes from
over the furnace. But there is no dust in the
part OF the city where the COrby Bakery Is. 1t
is pretty nearly in the rural part OF Washington
site selected on that account
But the cleanliness Of the bakery establishes It,
self in each of the departments. 1t begins where
the -four goes through the sieve.
The first room visited was the -four storage room
where hundreds of sacks of the finest grades are
kept on hand In temperature that is preserved
at a certain point Fahrenheit
Sitting the Flour.
Mr.. Corby took me to the sieve He reached down
and drew out drawer something that looked
like drawer and dumped its contents onto the
floor. 1t made little pile about as large "a
peck measure.
THIS shows what you get out Of -four" he said
What is all that stuff
He took handful OF 1t to the light and exam
ined it. 1t was pretty largely fiber, very few
particles of dust, and very little of the coarser
grain of the flour.
That is lint and stuff out Of the bags" he said
Then your -four is really purlied?' remarked
''Yes. but you could not get this out of flour by
any other sieve than this. You observe, 1t takes
out every particle Of dust and lint In England the
sleeves would pretty nearly let a stick of wood pass
through.
This -four purifying machine of ours Is the finest
known to the trade, and is the very latest known
We already had as fine sitter as there is in this
section Of the country, but found we could improve
upon 1t; put In this machine at an expense
of 1000. In this sieve the -four passes through
silk cloth and a series OF revolving brushes which
absolutely purify the -four 1t is quite as essential
to prepare the -four for the mixer "a 1t Ia to mix
1t well. From the sieve 1t goes to the mixer
through a conveyer, not being exposed to the air
at ALL" and he led me around the other side Of a
dividing wall to the machine that is the vital
point of the whole proposition and said: