The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-10-14
BREAD BUYER IS
URGED TO PROTEST
PROF. e. r. LADD IN RECENT
BULLETIN DISCUSSES SHORT
WEIGHT IN BREAD LoAVES-
FAvoRs SOME NEW LEelsLA-
TON.

Agitation as to the size of a loaf
of bread and the cost that the baker
shall be allowed to charge for the
same is put under way in a special
bulletin just issued by Prof. E. F.
Laid, director of the state pure food
commission laboratory Extensive in
vestigations have been carried out for
several months by the Fargo station
to ascertain the various features go
ing into the making up of bread for
sale, and the results of these investi-
cations are set forth.
Prof Ladd makes an appeal espe-
cially to the women's clubs of the
state, asking them to take an interest
in the situation that the department
may be advised as to the general sem
timent of the buying public. The
commissioner wants to know If the
buying public wishes to leave both
the question Of weight and price to
the baker and dealer, or whether the
consumer wishes to take a hand in
the matter and dictate at least as to
the weight of the loaf.
'Loaves of bread are supposed to
weigh one pound" says Commission
er Ladd on the subject I'VE have
found them to weigh from ten to fif-
teen ounces, seldom more. If we got
fifteen ounces, we are paying 6 35
cents per pound; if we get thirteen
ounce loaf bread is costing us Z 5-13
cents a pound; and if loaves weigh
only tie ounces, then we are paying
9 9-5 cents per pound. A family us
ing three loaves of bread day would
purchase 1,095 loaves of bread in a
year, thus 1t costs that family $65.70
bread usually retailing at 6 cents
loaf. Now then, the family that has
been receiving only ten ounce LOAF
has paid to the baker just $39.12 more
than he should have paid, while the
family that has been receiving a
thirteen ounce loaf has paid for S15.16
worth of bread that it has not recelv-
ed, basing the price Of bread at 6
cents Q pound"
| The commissioner also points out
the regulations adopted in several
other states in the union. There is
also given the results of the invesu-
cations bearing upon the ACCESSIBILITY
of wrapping bread in parafine waxed
| paper. These experiments show con-
|
practice. In every case tried, the
wrapped bread shows UP to best ad-
vantage. on the eighteen hour test,
bread not wrapped at all was found
to have only a faint aroma and taste,
with the crust dry and portion OF
! the bread also dry. Bread wrapped
! while cold had fair aroma and state
with a moist crust and moist interior
The bread wrapped warm ana the
| bread wrapped hot had good aroma
and taste, and was moist.
On the thirty six hour test breao
not wrapped had only faint aroma
and taste, with dry and hard crust
and with the bread dry about the
crust. The bread wrapped while colo
| showed up with a good strong aroma
i and taste, with crust fairly moist ano
with the bread moist. Bread wrapped
warm and hot was found whit a good
| strong aroma and taste, and was
moist.
Under the sixty hour test, the I'M
wrapped bread was faint and stale
with a dry, hard crust and with the
bread very dry. On the bread wrap
ned hard, and hot, it was found that
they possessed fair aroma and
taste, but were slightly stale While
| they were also moist.
These Investigations were carried
ON for the purpose of showing to the
bakers of the state the good results
obtaining in wrapping their product
and for the purpose of educating the
consumer on this point as well.