The times., 1901-05-19
Thirty-Six Plants Established in America
and England.
THE BIG PLANT
IN w WASHINGTON

unless some one is going to take it with
them on a journey or yachting trip. or
something of that sort. Here in Wash
ington we 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 on sale
anywhere over twelve hours.
There is not over twelve hours from
the bakery to the consumers-sometimes
not over twelve minutes. Any home car
have our bread fresh three times a day
Stale Bread Taken BncI<.
We request all grocerymen to return to
us all of our bread that they have on
hand that has been exposed for sale for
twelve hours or more, not wishing a single
loaf of COrbys bread to be sold that is
not absolutely fresh. Since any grocery
can replenish its stock three times a day
if necessary, there is no reason why any
of these stores should carry a particle of
our bread beyond the twelve hours l have
mentioned The fact is. they cooperate
with US very enthusiastically in keeping
only fresh bread upon their counters
They naturally prefer TO keep their stock
fresh"
the storekeeper it's full value?"
Yes"
What do you do with the bread that
you take back?''
we give away thousands of loaves to
charitable institutions. and we sell some
of it here at the bakery with the distinct
understanding that it is bought as stale
bread.
But all of this you can see more clear
ly by going through the factory" and he
led the way taking me first to the labor.
atory. where his brother. Robert L. -Corby.
younger member of the family. is in
charge. Robert L. Corby is a graduate of
the Chidlow Institute of Baking and Mill
ing Technology, at Chicago, where he
learned the chemical side of the baking
business, analyziHg the -four, and so forth.
He submits all the ingredients of the bread
to vigorous investigation. and the lard.
sugar, milk. butter and yeast have to
stand a severe chemical analysis to en-
sure their chemical purity. He has
microscope. 1 asked him:
What do you do with it?''
i use il 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 walking around under the mi
croscope, 1 asked:
How, for instance. do you examine
barrel OF four"
"A barrel of four!'' he exclaimed. we
take very small amount Of -four, just a
pinch, under the microscope and see the
amount of bran there is in the -four"
Bran in fiour?" l exclaimed, interroga-
torily
Yes"
There is bran in -four. then?"
There ought not 20 be in the finest
goods, but it is found in great many of
the grades of -four that are used com
monty Families baking their own bread
have no protection against bran in flour,
for there is not one family in a thousand
that would think of examining the -four
microscopically, though 1t is the only way
the bran could be detected
Danger in Home-BaEed Breud
This is one Of the reasons why it is
not good plan for families to do their
own baking" spoke up Mr.. Charles l.
Corhy. The family hat does its own
baking has no prote 'tion against the
fungi and bacteria that are apt to be
found in -four or against the bran that
Is apt TO be found in it, or against the
dangers that are apt to be found lurking
in yeast and milk. and so forth
When a firm recommends a certain
brand Of flour to you" continued the
chemical Corby, If you knew all about
flour and could examine it through a
microscope. you would be pretty apt to
fnd that the flour recommended was
straight" "
"A what2"
"A straight that is. not good, patent
process -four"
What -four do YOU use?"
THE best from the best mills. that must
by analysis show up the very highest of
gluten-forming proteids."
rs bran the only foreign ingredient vou
look for in ,lour?"
AduIteration.
IF there is any suspicion of adultera-
tion we examine the flour for the signs of>l
different starches than wheat starch
They may put in a corn starch to make
the flour look white"
What does corn starch do?"
1t decreases the quality and nutri-
ment. 1t has not the same absorptive
quality 1t does not make sweet, nutri-
tious bread"
DO you examine the yeast?"
Bacteria in the Yeast.
Yes"
''Wnat do you expect to find in the |
yeast?"
our examination is really precaution |
against souring agents, which can only |
be discovered by scientific examination. |
We make the examination To ascertain |
the number and size of the yeast cells |
and their growth, and also for the purity |
and strength of the yeast"
In the Chemical Laboratory
do you also test -four in the labora- !
tory?'
Yes, W, test it for the percentage of !
gluten and quality of the same for loaf |
volume. fern enting period. and color"
What do you mean by loaf voIume?"
THE loaf volume proves the quality of |
the gluten, ensuring nice, light LOAF"
And the fermenting period?"
ITO fernient just long enough, and not /
too long. is necessary to making perfect |
bread. The fermenting period of any -four
is the time II takes to mature with a
orf,, nf IQtr