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

the machine" ->-~
Just what is inside that mixere'' said Jack.
'Flour and water began Mr. Regain, but Jack
"No, please mean what is there inside to do the
"a sort of reel with iron bars that wbir round and
round, beating the ingredients thoroly together''
And how long does it whir?''
'fsixteen hundred and twenty-five revolutions of
that big wheel.''
easier to go by the clock9''
1T surely woud-if had to COUNT said Mr..
Regan with an audible chuckle 'But when the wheel
goes around that number of times it stops automatically
and that is all it, This lets the men in charge
about other while the mixing is going on and
there is danger of it's running few LONG;
or being stopped fey minutes too soon.'
And now, please, just what goes into the mixer
to make breadg'' said Jack.
''There 453 pounds of flour, in the first place
you saw them putting that in And then there enough
corn -four milk sugar. SALT shortening and water to make
about five barrels Of mixture.''
give barrels! Wheeee!'' exclaimed Jack eyeine
the mixer with still greater respect.
''In addition, there is a liberal dash Of air.
"Ar9' repeated Jack. Just what good is the air!''
cit has certain chemical effect on the combined
ingredients 1t isn't factory air, ether,' said Mr.. Re-
gan II have ventating pipe extending high enough
above all the surrounding buildings to give fresh
air as is possible and this is forced into the mixer
'tAnd how many loaves of bread will that batch
in the mixer make?''
cit ought to make about 74o But there may be
less for another that develops in the pro-
cess Watch them now while they turn that dough
of the mixer into the 'tro' to rise - z.., r
'.Tro'f - said Jack. ''P]ease how do you spell the
word The thing itself looks like trough
T-ro-u-gh is the way to spell it, said Mr..
gan, but bakers all over the country pronounce it
'tro. I presume it was started by some baker with
desire to reform the English language who did not
why trough should not be pronounced like dough.
They leave this dough in the 'tro'' he went on with
smle until rises to the top then the bubbles of air
broken by punching and kneading and by and .by
IS to made 1oave ia
simply cut off in big chunks and dropped down thru that
circular opening to table in the baking room be-
you see, the last process of ALL and said be-
ginning we the attraction of gravitaton much
possble.'
The three went down stairs to room that made
aa % e2a he had h as ST the a day he and
have anything to eat for fourteen hours 1t fairly gis
tened in its cleanliness. Its floors and ceilings were
hardwood but its walls the fronts of the four huge
Of ta out ties into The
position, and Mr.. Regain said:
E'Look out, now The dough is coming down. The
which spread spongy hatness struck the
mass with knives that resembled choppng knife and
weighed each lump of dough before tossing to the
kneaders to make ready for the pans.
"Why do they weigh everything like thatg'' said
'tEvery loaf Of bread,'' said Mr.. Regain, lis re-
CURED by law to weigh not less than one pound We
cut eighteen ounces the shrinkage in baking is
generally just enough to keep above the legal weight.
They put on the tags here, too, you see.'
''Why, they don't wet the mucilage at al'' ex-
claimed Jack, he the sticking the little tags
onto the loave from long strings perforated post
age stamps.
"Ugh!' said Mr. Regan. "There ism It any mucil-
age to mosten Just imagine the taste! These labels
take to- the dough naturally, without any tstckum of
any kind This bread will be allowed to rise for one
hour, and then it will 60 into of the They
just ready to take out Of the patches started
earlier in the morning, and see how they
do it.
There nothing to suggest stove an oven,
anywhere in the great except the heat for walls
everywhere lined with the glistenng white tiles
On the side opposite the windows, however the walls
broken by eight small black DOORS groups
When the baker opened the upper the first group
the spciest smell imaginable out, and Jacks
mouth water. For he had been growing hungrier
hungrier every minute since he had first entered the
bakery
tLook in, said Mr. Regain, signing to the baker to