The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-09-01
MAKES GOOD BREAD
Expert Bakers Verdict on Macaroni
Flour-Loaves Shown
at Fair.
Advocates of Macaroni Wheat Claim
It Is Proved Superior
to Fife.
Agricultural

North Dakota agricultural college. The
exhibit consists of some loaves Of pure
bread, and some of blend |
bread made out of half macaroni and half |
patent hard wheat flour. There are also
some loaves of ordinary bread for COM
parison. The difference in color between
the three breads is so slight that it would
take an expert to distinguished the maca-
roni bread from the common bread.
Upon one plate is some flour marked
pure macaroni -four" and along side OF
it is another plate marked patent spring |
ference in color is only discernible to an
expert judge of flour. Three plates along
side are filled, the first with pure maca-
roni wheat, the second with hard spring
wheat and the third with soft winter
wheat OF the three the macaroni is
easily distinguishable by its large, plump
kernels and a brighter luster Of the berry
than either of the other varieties. There
are also some heads Of winter wheat,
spring fife wheat and macaroni wheat.
The latter being bearded is easily distin-
guished 1t has six rows Of kernels and
the heads are unusually long.
Professor Zntheos Statement.
In conversation with The Journal man
Professor Zintheo made the following
statement:
II had two sacks Of macaroni flour
shipped to the Regain brothers from the
Farmers Mill and Grain company, Mil
burn, N. d. Our object in shipping this
-four here Is to get people interested and
to learn for themselves about the supe
riority of macaroni bread over common
hard wheat bread. We are doing this in
the interest Of the farmers Of the north
west I am working in conjunction with
Professor J. H. Shepperd, vice director
Of the North Dakota agricultural college,
yIo t.. A.
macaroni committee appointed by the
Grain Growers convention Of North Da-
kota
1T has been clearly demonstrated that
by sowing macaroni wheat the wheat belt
will be extended at least 100 miles further
west in the semi-arid regions of North
and South Dakota, where fife and blue
stem wheats will not produce a paying
crop on account Of the lack Of moisture.
Macaroni wheat will also produce a better
yield In any part Of the northwest than
any other variety Of spring wheat. The
millers and grain men are somewhat pre-
JUDGED against macaroni wheat, for no
special reason except that they have not
as yet been convinced Of it's superiority.
They have a notion that II this new wheat
IS introduced 1t will hurt our foreign
| market for wheat and flour.
The American spring hard wheat flour
while superior to soft wheat flour, is by
| no means the best for bread making pur-
poses. We think we have the best bread
In the world. I am ready to testify that
the Russian peasants with their crude
| methods make bread far superior to our
| bread. I have travelled extensively over
| the district in Russia where the macaroni
| wheat Is raised along the Volga river and
east beyond Orenburg and on the Siber-
ian steppes. Where the rainfall Is less
than ten inches per year this wheat is
| 3r >Fk~ ~
a cradle, threshed by having the horses
walk over it, separated from the chaff by
throwing it against the wind. lie flour
is ground by the old-fashioned milestone
In a very inferior style Of Dutch wind
mill, Of which there are thousands in
Russia, and the bread is baked in bake
oven dugout In the ground and the root
made out Of clay.
II have eaten bread made by the Rus
sian peasants with these crude methods
that tasted sweeter, better and was more
| wholesome than the best bread I ever
tasted In America. Knowing these facts
and recognizing the future there is TO,
this wheat with our superior methods Of
raising 1t and our splendid machiner,
for making the -four, feel it is very un.
just and shortsighted for our millers AMI
grain men to kill the goose thar laws
the golden egg by discriminating agains
macaroni wheat by Offering 20 cents &
bushel less for 1t than for No. / north
| ern wheat.
What Regan Bros Baker Says.
For the benefit Of those who wish t,
, try to make macaroni wheat, wenze
Eiaertinger, foreman for the Regain Bak
cry company, makes the following repor
on his first experiment in making tn
, state fair: -
Date. Aug. 81, 1so3-Dough No. ]
3 special bread made pure maoaroni, shoul
produce SO loaves; produced 81 loaves
Quantity: "a lbs. macaroni patent flou,
IL 10. lard, OF. salt, 3 OF. sugar, 16 lbs
water, OF. yeast. Dough made at
a. m. Temperature 81 degrees Fahren
heit. Dough taken 12 MI.
Macaront Blend Bread-Date, Aug. 81
1903. Dough No. 2, special bread mad
blend. Quantity: IL lbs Washburn hou]
ID lbs. macaront flour, 8 lbs. water fo
' sponge. lbs water for dough, " ID. lart
4 . OF. salt; OF. sugar. 8 or. yeast Spons
8 set at 6:10 a. m. Temperature 80 degree
. Fahrenheit. Dough made $3.50 a. M Tenn
: perature "a degrees Fahrenheit. Doug
4 taken at IL M
q mr.. Haertinger gives the followtn
s testimonial: hereby certify that I hav
9 made bread for Professor c. J. Ztnthe
r out Of pure nacaroni flour and also OF
of a blend Of half macaroni and ha
Z | patent hard wheat flour, and that I lik
: the macaroni bread very much indee,
!. The bread Is little more cream -oolore
o that hard wheat bread and looks as til
4 the sponge had been set in milk instead ,
n water but 1t is sweeter and more n,
e tritious than ordinary bread.
?. . Wenzel Haertineer
foreman at Regain Bros Bakery
Thomas Hanson, grain commissic
" merchant, gives the following testimonial
8 4 wish to say that I have tasted Il
macaroni bread made by the Regan Bal
cry company for Professor Zintheo ar
T. that I like 1t better than the best pate,
9 hard wheat flour bread I have ever taste
< believe that it is the coming bread =
the people to use. I was a little skepttc
- about macaroni wheat but am no
4 convinced that this wheat Will make !
mark and that the millers and grain MI
should give it all possible encouras
- nent.'
al Arrangement is now being made
have macaronf bread for sale in Mi
neapolis and those who wish to try
make the bread themselves should se,
to the Farmers Mill and Grain conpan
E Milburn, N. D.. for the flour until g
rangement has been made to have it
sale in Minneapolis"