The Richmond Virginian. (Richmond, Va.) 1910-1920, 1910-06-04
BREAD BY THE TON
BAKED HERE OA|lT
Forty Thousands Pounds Made tn
Richmond Eevery Twenty q
Four Hours.
PREJUDICE AGAINST -, ~
BAKERIES OVERCOME
Model Estab lishmens In this City
Turn Out Cakes and Pastries
Under Most Hygenic u
=-e Conditions.

Bread may not be the staff Of MkesS
| but at any rate there 10 more of tS#
consumed daily in Richmond than
| any other staple product. Maybe NJ
| is not a. good as that which moth4Es
used to bake, but nevertheless thAg
| r. F. VS. think 80, because over for
| ty thousand pounds are used In Rtch~
mond and vicinity every twenty-Kouka
hours.
These figures are well calculated to4
/ stagger the average mind, but ii nu9e
| be remem bersd that twenty-six bake /
ries are here to supply constAne
demand. OF this number there aTe
| eleven. which do larger portion MI
the business.
Thus Richmond consumes AOoNts
| 1900 worth of loaf bread each day.
An average Toaf Is 5x5x10 inches
About thirty thousand loaves are
turned out daily. Placed end to end.
they would stretch from Richmomd
! 20 Petersburg and back, n dtstancN$
of forty-six miles. with ten mfies t0s
! space. In other words. the loavon
| would stretch Tor fIfty-six miles.
/ f.5OO Barrels OF Flour.
/ In the daily output OF 40,e04
| pounds of break. cakes and pastry
| are consumed 1900 barrels Of nouf.
! A barrel OF -four In twenty-eaght
| inches high. Placed. one on top O3s
I the other, they would make q mems
/ ment sixteen and one-haif times
! higher than the Mutual building
| which is ia set from the sidewalk
! TO the top,
! The weight of the bread baked II
one day Is equal to about that ~
| twenty heavy truck horses.
! Into all Of this output goes between
$50 and 100 pounds OF yeast. about
the weight Of the average man. MAeNs
I than $500 pounds OF salt Ia used I'll
making the dough. Six thounn14
pounds Of sugar OF fiat about ossg
gallons OF milk Is consumed IN Co.
| preparation OF the dough as well 80
500 gallons OF wat5f. Some Of the
bakers use malt In their bread maxi
] ing. II is said that SEQ pounds ~
used daily.
/ Brad Making an Art
The work of bread baking fAs ~
art. Skilled men who have served
apprenticeship are only employed -
the big plants,
! The public liz severe master. au4.
! II was many years before nanufAc-s
turers overcame the prejudice agatnoes
"bakers' bread" Bakeries are new
classified as industries.
At one time the most objectfonAA1o
feature to bakers bread was the gSn~g
| eral impression OF irs Preparation
under unsanitAfy surroundings. III
/ II has now come about that al En-
the big plants are equipped with m&<a
chineA inventions OF scientific AM43
talented men, which do practicAl1E1
all OF the work, doing away with u1k-s
cisauly hands. Is
/ Surroundings Perfect.
! The surroundings In modern baieoss
ries are perfect. The floors, walls a1&1
all working apparatus whore tn
dough Is kneaded are kept spotl9a
clean. The bakers and their holpGSH|
are clad In snowy-whtte linen aaH3|
suits and aprons. ss'%3
The rooms used for these purpnn
are so situated that they are alSm6E
dust proof. All of the larger eak9&s
/ lishments invite inspection ~ t|
public. .ss
Bakers Bread II Pure.
! Within the past few years h0a1
wives have learned by investieaxtoS
that bakers break IL pure. clean ax
wholesome. 1t IL prepared alon9 M y
snttflc lines and baker to = tus1 81
The products OF the big plants ax2
thus fast suppianting the home-uta<
bread. biscuits and rolls. ss5s
I Cold bread Ia much more "a a.
mand to-day than 1t was ton yo6SF
ago. Research by physicians 49,
other high brows" has disclosed IT,
fact that hot bread Is injurious d. r.
great extent to all digestive ogxaH
; Hot bread In frequently eaten WhxD
soggy and wet. Taken into the Sn1s
tom 1t produces violent dyspepsia.
i With these ideas in mind. the a.
mand upon bakeries has increased ~
great extentS each year. In prne<s
cAlly every home in the city WIN m
found bakers bread. and homA.uAnl
bread 10 becoming tabooed.
4 But tho Intelligent public = &1I
/ full In selecting which plant shall
nish this necessity. In Richmond nv
1 have many splendid bakeries xH1
whish TO make their chosce.
/ In this connection this city =
ticulariy we'll supplied. Some r.
finest establishments In tha -
Southland are located hero
names of many are household mlI
supply Big Territory.
Not only do baking houses
supply the consumption OF M1<
mond. but large quantities Of CO
pies. crackers, bread and nnnGE
forms Of pastry are daily oa1
throughout the State. ssss
4 The pure food bureaus of gcj
ment and State agricultural e.
+ ments in demanding thxt Mi
operate under strictly hygtant&
roundings has greatly reassuru<
sumers The big bakeries heattl<<
dorse the work OF pure food
tors and cooperate with theas
i cry manner. All
On account OF keen compe11
manufactures Of bread. 81
and crackers are forced "a ~
i with tina nr0eAnNiAn. - Mn 4HSl32&
stripped. u r necessary thaf ox
and regulations covering IL
ton Of bakeries b closely
to. This competition brinG
public almost An uniform pG
/ n u customary. anotlbG
| fion Of the tweuttetb ceM&6xXx
laAksEx - t.lEA 4e4t