The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-04-29

with just before being put in the oven that
they will not stick to the bottom. The cornmeal some
times scorches in flakes and when take the loaves
out put them rack covered with coarse meshed
wire which the burned particles DROP leaving the
leaves fresh and SWEET
GLOW many 1oaves are there in that oven?' said
Jack. cit looked to if there must be hundred'
Mr. Regain smiled he replied, F'There were $50
loaves in that before the man began taking any
out. If rushed by ORDERS could make it 400
loaves at baking.'
''How long does it take to make batch of bread
the bread of the oven?' Jacks next
ton.
'About seven and onehalf hours. We can do it in
five hours by forcing the process in various ways but
and half to eight is the natural time
"Why Aunt Mary starts bread the night BEFORE
doesn t she?'' Jack exclaimed, turning to Uncle Dick
every lkey,'' was Mr.. Regain 8 dry comment. But
then bread baker does not have the advantage
of the temperature that have here In the cold
days winter temperature in the mixing is
kept so degrees, hardly is there any variation
way another. In summer, the temperature is
likely be higher than so degrees the hottest days.
but plan to put in refrigeratng plant in the mix
ing and be able to control the temperature the
year round want you to see another oven now with
groups of iron doors that pierced the
shining whteness of the tiles upon side AS the door
opened, Jack laughed aloud.
ats Just like merry go round!'' he exclaimed.
care the other white bread built like this
that takes the bread ride around all the time?'
''We this for baking certain kind of
ovens
you the rye bread in. Here you see the fire is
built only small spot and the bottom OF the oven,
which the breadpans turns around giving an even
heat for all the oaves BY the way, have you noticed
that the of most bakery bread is tender? Here is
the steam valve thru which is turned into the
baking chamber part of the time that the crust will
before the inside has had chance to bake
The temperature hot in there that hardly
the steam, it evaporates so quickly"
''How hot is it in there please?'
Mr.. Regain looked a big thermometer sunk deeply
into the wall "About 500 degrees, - he said.
''What did he do that forg' Jack exclaimed sud
denly of the picked up loaf of bread that
had fallen to the floor in the hurry of the rapid handling
and tore it in two and tossed it aside.
cit is strict rule in the bakery, that bread
biscuit doughnut that falls to the floor shall be sent
out When such accident happens, the loaf is torn in
two at once.'
''But what do you do with them9" persisted Jack
Mr. Regain smiled broadly, as he said, "We feed them
'tHorses', was all Jack could say in his astonish-
ment.
eve have ten horses here for in the business,
hauling flour, delivering the bread, etc. and it is strange
they all like bread Most of them take natural
y it, but those that don't at first like it, have invari
ably learned to- In fact much do they relish the torn
oaves tossed them and then that if they have al
ready started their OATS they will leave them for the
bread In office records know each day not only
many loaves of bread baked altogether but how
many Of these perfect how many under weight, and
how many Fcrippled' and torn.
'What do you do when they under weight? You
don't have to throw the bread away, do youe'
@tWe sell bread a right here at
the bakery,'' the reply.
'And how many loaves of bread do you make
day9''
''The average is 10000 loaves of bread day, but
in summer, frequently make $4,000 in twentyfour
hours You see, night and day. except Saturday.
batch of bread for instance is started by the shift of
men who go on duty at o'clock in the morning. While
that is being beaten in the MIXER they busy weigh
ing the ingredients for the second batch
is the first batch out of the MIXER and the mixer horoy
cleaned second batch goes So keeps on
until the second shift of on say at 10
in the morningthe factory huns every minute in the
either into the wagons for city delivery or else into the
boxes for shipment to outside towns In the basement
lockers dressing and shower baths for the
We try to keep the place clean possible. No
smoking chewing: is allowed the furnished
three white suits week, which the firm also launders
and three employed all the time cleaning.
utensils in the mixing cleaned after using
all the tubes that liquids flushed with hot wat