The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-08-19

LII ICOSDuIS Ill W pdy
his respects to the Representative bak-
err Of St. Louis. The logical result Of
this interchange Of hospitalities was the
formation, Of q National Association Of
Master Bakers, in Boston, Oct. r., 1897,
with a membership Of about thirty.
, This association, which has now
grown Y tpya memb ership Of several hun
.nenpolis It's head during 1904, and has
become q most useful agent FOR the dis
sen1ination Of knowledge in the bust:
ness Of bread baking. It's annual ses-
sions have found masters Of the craft
exchanging experiences and ideas, test
ing new machinery or reporting on new
schemes. that have been tested or, new
processes devised and given trial. Its
officers have travelled abroad and
expensive experiences among European
bakers and the net result has been a
material advancement in the science Of
making bread better than "mother used
to make'
A New Standard Of Breadmaking.
For the bread that mother used to
make Is no longer the standard by
brand Of the staff of life.' Manu-
featured bread Of this day and age must
be better than that "mother used to-
make - or there is loud protest from
the consumer. Competition, which usu-
ally spells advancement in any industry,
is the principal, contributor to the cause
Of better quality in that form of food
most affected by mankind.
BY this token there is no longer to
be seen the man who strips himself to
the waist and kneads the bread after
ward eaten by his peers. Machinery has
supplanted hand work in breadbaking
in much the same manner that it has
become the essential factor in other
lines of manufacturing. A trip thru
now discloses the fact that the bread
the great bulk Of the people eat scarce.
ly feels the hand of the maker.
In Bread Factory.
In the largest bakery in the city the
flour - comes In sacks into the store
room-some from the Minneapolis mills,
some from the winter wheat regions Of
Kansas, some from southern Wiscon-
sin and some from other fields. Prob
ably the general local belief is that all
Minneapolis bread is made from Mime
has shown that a blend Of from three
to five varieties Of -four will produce
the best bread; and the blend changes
| with the seasons and with the condi-
tions obtaining in the different wheat
growing regions, 50 the bakers say
| When the sacked -four reaches the
nhssg faeo1 it i Re9sd II ins
for several weeks until the moisture! is
quite evaporated and the -four has be-
come settled" OF tagged"
l. From this room the flour goes into
blending bins and is there mixed to
suit the Judgment Of the baker, con-
veyed into a kneading machine in WHICH
water in the proper quantities is await
ing 1T. The throwing Of switch sets
automatic Continuance, keeps this ma
chine going until the required number
Of revolutions has brought the dough
into the condition where 1t can be trans
ferred to the fermenting troughs. Here
it is allowed to stand until ready for
the baking.
baked these troughs are backed up
against a hume, an end gate Is pulled
up and down and down the fume goes
| the dough, only to be mechanically cut
into pieces which, when baked, will
each weigh the pound required by law.
AS these loaves come out of the cut
ting and weighing machine they are
thrown by belt or hand onto table
long paddles. The bottom of each loaf
is sprinkled with cornmeal to prevent
| it from sticking and the TOP
sprinkled with water to prevent too
rapid forming Of the upper crust. They
are then thrust into long, low brick
ovens, lighted by electricity and kept
at a perfectly even temperature and
when they are baked to the precise
second are withdrawn, allowed to res,
in the cooling racks, and then trans
ferred to the baskets or wagons il
which they are shipped or delivered.
Only two or three times are the
loaves touched by, hand in the making
q and cleanliness is q religion in mod