Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-18
MILLING AND BAKING
NEW METHOD DISCOVERED IN
LONDON.
speclsl cahleernm 10 rhe Star.

Special Cablegram to The Star.
LONDON, September 16-The discovery.
of a new. method of milling and baking
bread, which has been compared to Bes-
semer's discovery in the art of making
steel in another sphere. is attracting con-
siderable attention among the millers of
Great Britain and Ireland. The discovery
is known as the "Apostolof process of mill
ing and of baking bread" Mr.. ]. A. MUIR
ray Macdonald thus explains 1t in gen.
eral sort of fashion: In an interview he
says:
THE discovery is that of Mr.. Apostle
LOFT, and the process is to be seen in full
operation at No. 90 and "a Upper Thames
street, F. C.
Il have not the necessary knowledge to
describe the technical details of the pro-
cess. And 1t is not the process itself, but
rather the general results which is of in
terest to me.
Mr.. Apostoloff's discovery enables him
to produce from given quantity Of wheat
considerably larger yield of -four than IL
possible under any other known process.
The ordinary cylinder or roller mills. now
almost universally in use throughout Eu-
rope and America, give a total yield OF
from IS to Y per cent of the weight of the
wheat milled. BY Mr.. Apostoloff's system
total flour yield of S5 per cent is pro-
cured. He thus gains an average OF 10
per cent in the yield of flour, or an In
crease of about 81 loaves of four pounds
each in the quantity of bread made from
quarter of wheat.
$50 far the discovery applies to all wheats
and is one of equal advantage to all coun-
tries.
"But in the second place. he has succeed
ed in producing from English wheat alone
an absolutely pure and as shown by the
analysis, more nourishing and more
wholesome bread than is obtained by the
ordinary. baker from more expensive fours,
including some of the best-known Ameri-
can and Hungarian brands. And 1t Is this
aspect Of 1t that interests the students OF
British agriculture
Under the existing system of milling
and baking the bread we consume is made
from an admixture Of English wheat with
foreign wheats, the latter always predom-
mating, and frequently to the extent OF
three to one. This admixture OF foreign
wheat adds considerably to the cost of
flour, as compared with what 1t would be
necessity for the admixture is due to the
greater strength which foreign wheats de-
rive from the greater amount of sunshine
which foreign countries enjoy as compared
and English wheat will produce as salable
and as nutritious a bread as any wheat
grown in the world. And by very simple
method and at comparatively small cost
Mr.. Apostolor provides this necessary
strength. 1t is this economy In cost that
promises to give to English wheat an ad-
vantage in our market that 1t does not at
the present moment enjoy. 1t can produce,
and is actually producing from English
wheat alone, bread which experts pro-
nounce to be equal in color and shape and
more than equal in nutritious qualities to
any bread produced under the prevailing
system of milling and baking from foreign
wheats; and he can do this, and is actual
ly doing it, at I'D. pound loaf, or lid.
less than the cheapest bread made and sold
by ordinary bakers throughout the coun-
try"