The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1914-06-25
BAKERS THINK OF
IQUANTITY ONLY
LADD DECLARES THAT MORE At
TENTIoN TO QUALITY WOULD
MEAN BETTER RESULTS IN Bull
LETIN JUST MADE PUBLIC.

North Dakota bakeries have shown
Improvement from the sanitary point
81 view, during the last four years, but
there still Is room for further improve
ment, in the opinion Of Pure Food Com
missioner e. +. Ladd,
Presenting the results of inspections
mace Professor Lad says many bak-
cries evidently give more thought to
the question of how many loaves of
Dread can be made from a barrel Of
hour; than to the quality. He says:
bakeries in North Dakota come
under the provisions Of the sanitary
Inspection law, as do all other places
Where FOOD products are manufactured,
stored, handled or distributed. While
mere has been, during the past four
years, a marked Improvement in the
character Of the bakeries, nevertheless
there are few bakeries in the state that
are all they should be or all they might
be. The bakers as a rule have consid-
ered as a prime factor in their business
the number Of loaves Of bread that
could be produced from a barrel of
hour. Their second consideration seems
to have been given to the question OF
If the bakers desire that their
bread shall become generally used in
the home in place of bread baked in
the nome, they must reverse their con-
slderation and give first place to quail
lty. 1t Is strange that in Fargo, for
example,, the best bread, that which
the most ready sale, hould
pc shipped from other cities. Why Is
it? The writer believes the answer lies
IN the question of quality.
There is no reason why North Da-
kota wheat hould be shipped to Min
neapolis to be converted into flour,
baked, and returned in the form of
bread to be sold to the people of this
state. Such a condition is wrong. En-
couragement should be made to have
our wheat ground in North Dakota,
the bread produced here and distribute
ed from our North Dakota cities
throughout the entire western country.
NORTH Dakota should be known for the
nigh quality of the bread hat is pro-
duced In the state. This can only come
when some n recognizes the true
principles of bread-making and seeks
for quality. An expensive plant is not
necessary. A sanitary. place Is the
first essential! Too often the bake
ship is far from sanitary, although on
the surface 1t may appear to be fairly
clean. An old work table in the room
with all sorts of boxes, cans, and con
tanners packed beneath the table on
the floor, perhaps removed but once or
twice during the year, means an I'M
sanitary condition. When the floor is
washed or scrubbed, whether it be once
a day, once a week or once a month,
the water and filth from the floor
washes back among these boxes and
containers to become the breeding
place for germs that mean injury to
the bread, mean bread of poor quality,
mean sour bread, mean soggy bread,
mean bad bread, ven though yeast
may force the loaf to a large volume.
Let the conditions be such that a
high grade bread can be made and
then make bread such as the best
homes prepare for use for themselves
and we may then expect a more gen.
eral use Of bakers bread, providing
the man who distributes the same has
cleanly habits, a sanitary equipment
for handling the bread and distributes
1t to the home without it having come
in direct contact with the dust and
dirt of the street or the dirty hands Of
one who has just cared for his horse
class Of trade and build up for himself
a reputation in the home, then for
North Dakota and for the bread pro-
duced until it shall hav a reputation
throughout the entire west"