Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-11-16

favor-to that subtle something called
"eating quality" 40 the chief good I'd
be sought. The modern baker is mora
inclined than his p~redecessor to take
wish In bread or cake. and bend hia
energies to meet that desire. rather
than assume q top-lofty air OF SUI
perior knowledge a. to what IL good
bread OF good cake. And this. linked
scientifically directed ability to pro4
duce desired results. viii help to &C!
count In large degree for what n evli
dent on every hand-a most decided
increase in the proportion OF bread,
making done in the bakery.
The Introduction in the bakery Of
automatic machinery for making bread
IL n of the most marked features OF
trade advance. No doubt the chief in!
centive to the study and invention'
which nave brought to the baker OF
operations Of bread -making practically
automatic. has been the desire to cul
down manufacturing expense. But
there can be no question that the risJ
ing tide Of demand for the best pos
sible conditions In the making Of food
has combined with the other to acd
as q spur TO inventor. machine maked
and baker alike. The cutting out od
human handiwork IL a goal long sought
IN machinery for making all sorts OF
HAOOuGk0S 0UI 10 Save NaOOl0k 1OOQ TON
human consumption. while In process
OF preparation. was something espes
cially to be desired. because OF tho
teachings and demands Of modern San
itary science. Whatever may have bee1l
n chief reason for the endeavori
there has been of late an eager strife
among machine men and bakers tn
reach at the earliest moment actually
automatic processes of break makings
and while perfection has not been seI
cured. SO much has been achieved Int
that direction as to warrant the utmost
confidence tina: success la almost within
sight.
Machinery Versus the Hand.
In many bakeries there has already
beer installed connected machinery
that renders the operations practically
automatic, and improvements in tho
several parts of the combination ara
being made daily. 1t is no longer UNI
touch the dough in its progress unit,
the finished loaf comes from h oven.
has cooled, and is ready for wrappingi
Step by step the combined materials
weighed exactly, tempered exactly. gI
into the mixers, to be turned over and
then the mass of dough is forced inti
h trOughs by the action OF the me;
chanical arms that have mixed it.
After spending the proper time in thj
leTlientlHS room IL Is p out o.
the trOughs to machines on the f1ooN
below. Here a "divider'' receives It'll
cuts 1t up into pieces of exactly thl
weight desired, and the pieces fall OH
a belt running to a FOUNDER" which
rolls them into balls as human handy
o do. These balls are carried OIL
an apron into ansincfosed and carefully
tempered closet. called a 'proofer," III
which they move up and down slowlt
until they have had time to recovel
from the pressure in the divider. Front
the proctor they move to the loaf
moulder," to be shaped as the baket
may desire. AS they pass through thJ
they drop into baking pans,
which are placed on racks to rest until
ready to be transferred into the ovensi
Modern ideas In regard to sanitation
are well Illustrated In the bakery 81
1911-and especially, for the present. iii
the large bread bakery. Naturally;
nrns and corporations with abundant
means are the first to adopt improved
methods; but it must not be though
small bakeries are strangers to fh,i
very latest appliances. All over thu
lana are to be found bakeries of small
capacity which present well nigh per-
feet Illustrations of the most desirable
sanitary conditions. Blu the bakery
plant costing $3.50. 600 to $40O, 900 is be-
coming common in the large cities.
Great structures, the fruit OF painstak;
ing study of the most skillful archii
tects, embodying In them the latest
achievements in mechanics. and adaptl
Ing the best to be found In bakerie.t
that nave preceded them, are now easy
20 nnd. Working rooms all abovd
round Well lighted and ventilated
white tiled walls and oven fronts, steel
ceilings, impervious floors. workmen iii
white suits supplied by the bakery. thu
men required to use the shower BATH
before putting them IN, walls and
floors carefully and frequently cleaned
these are some of the indications O!
the new care given to bakery santa
ton.
The Wrapping Of the Loaf.
Q the general public the wrappin,;
OF bread in the bakery seems SO SIM
pie that the h~esitancy OF bakers to rel
spond to the demand for It has beer
widely misunderstood. The wrappin
OF loaves of a great variety OF shapeI
and sizes presented difficulties and I'M
VOWED serious expense. which careful
men could not ignore. While concedin;i
the strength OF the plea that bread
snouid be protected from contamina!
problems not vet wholly solved. and
properly resisted efforts to make thl
wrapping Of all bakery products COM
puIsory. An enormous increase thi:t
year IN the quantity of loaves wrappedl
tnc placing IN bakeries during the bash
sl4 months OF q number Of machine.J
TOE wrapping bread, ana the eaRernesj
Win which inventors and machinistd
are Working to perfect other machine:t
~ automatic handling and wraDpinJ
OF caves (and all without legal COM
ttrn ny-tnese things combine to show1
sme attitude Of bakers generally tot
i W8x0 HnfA AnARe01 UANA-~O-A