The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-12-06
MADEinMINNEAp POLLS.

through spell "troH'-and trow it is The
made without cracks crevices any which
dough could stick and The mixers busting
its temperature, if it they it
rise for perhaps hour length varies
When it is from the
and dropped to the floor below. ~.
Oh baking room!-the delight mortals
who can enjoy hot bread without
and the despair of those savor escape
and sren-lze, rise to entce visitors winding
and joy forever to the heart housekeeper
The floor and ceiling of hardwood, are
lined with white enameled bricks Along
long room are windows and four
other Through the hole Jumps of dough come-plump!
nodded into loaves by skllful bench expert
cutter has before him portion of it
with one hand and with the other cuts off piece weighing
about eighteen half to the
scaer workman who weighs each piece places the
dough upon finely balanced scales registered
" plenes on DIT or pases bit on and losses it
aslde-al in the wink of The of
the table are molders AS fast the dough and
weighed it is kneaded, nodded placed pans The
kneadng forces out the during rising
process, which would otherwise spoil
oaVes are tagged and set in racks called proving
boxes to rise again, after which they
-Four doors in the iron wall opposite
Tour baking chambers kept at temperature Of from
$50 degrees to $50 degrees. low wide
caverns with floors of tiles which the pans
are set to bake The fourth consists
with revolving bottom like round by this
means heat evenly distributed they
are more easily removed Pans of bread placed in the
other ovens by of 1onghandied called a
Oread
such as Vienna French rye etc. are baked
without pans, and differently The peel is
sprinkled with corn meal which prevents dough
adherng both to the shovel and to the The
are brushed with milk baking;
this gives the prevents crack
ing and allowing dry. bread remains in
the about twenty-five During first half
Of this time steam is turned into baking
give the bread tender has baked
sufficiently it is removed; the pans placed in
to COOL and the loaves without upon
screen through which the fine particles
SO cannot adhere to the loaves and polished
beauty z.zz-,- ~s-c.@@
The racks containing the freshly baked
loaves are wheeled into the shipping which
IS sucenty cooled IS wrapped dantiy in waxed
passing over hot metal
plates then it is packed in baskets ready market
Wrapped bread sometimes thought
the keeps the hot and makes it
The bread is rarely wrapped before
when this is DONE it is through mistake employees
Close by the kneading table that
most makes curiosity The relief
IS great when 1t IS explained that this is biscuit
First there is iron receptacle like handbook
which is put round fat loaf of dough Then
down. and lever pulled concerning
its shape until it batch of beautifully
rolls Of the same. weight. Doughnut are always
charming to childhood; yet most people like the
nifed but equally appetizing ole dough it,
Upstairs the shipping there big with
of stoves which kettles of hot fat Shining
utensils hang where the air may them
long table in the middle of the one could
dine off it very well without tabecloth three
busy all night mixing and cutting doughnus which
are fried in the hot fat great many at time.
three housekeepers perpetual egions
Of King Dirt scrubbing the week. sweep
ing and dustng performing ending tasks
Of housekeeping Flour spilled the swept UP,
ed and sold for feed loaves which
marked crippled dropped on
the floor it is torn in half and thrown aside
not exempt from rules of cleanliness
provided with three white are aundred
at the OF the proprietors
advantages of dressing with shower
BATH All this Strenuous
fdence and suggest the resolution that again
suspicion be directed toward
Of bread. Nina B. Price