Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1915-03-13

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In the inaccurate misleading and really absurd
newspaper statements that have been made regarding the
methods employed by Company wish first to state fact
within the knowledge of every housewife that yeast is living
organism and in order to live and multiply thereby aven
the dough- the yeast must have food In the old this
food the -four and other constituents of the dough-
The yeast consumed certain portion of these materials and
converted them alcohol and other products and gas
known carbon doxde which raised
light Under the discovery amounts of certain
salts added which place of of this food which
under the old method the yeast In the old
portion of the flour particularly the gutenous part
broken down by the yeast and thus valuable nutv proper
ties lost BY the this does not take place.
the contrary greater percentage of the natural gluten of
the wheat is retained in the baked loaf
In order that minute quantities might
roduced first the and then dough-
were made into yeast powder known first "a B. c. Pow
DER and then later under the Arkady Of
Arkady Yeast Powder minute added
sixteen hundred pounds of materawheat -four milk
vegetable OIL yeast salt and watewhich constitutes stand
ard size dough bakeries left
lin Il Bread flour onehundredhs of cent of calcium
salts which the identical salts which contained all
natural waters and practically all vegetable and animal pro-
ducts.
percentage basis fresh milk contains more than four
calcium as is contained in Wards
Bread in other Words glass of milk contains much
these salts oaves Wards Bread Cheese
about thirty times much Wards Bread; Peas contain
about three times much the Bread Green's twelve times
much Beans five times much; Chocolate three times
much Turnips, twice much.
All drinking waters contain calcium sulphate varying in
quantity in the waters from the different sections of the
try ranging from those which considered soft
those which considered hard waters In natural
glass would twenty times much calcium
pate is contained in Single slice Of Wards Bread and in
fact waters contain amount of this SALT such that
one glass than whole loaf of Wards Bread
Medical have shown that normal adult drinks in
twenyfo hours three and onehaf quarts of water twen-
tfour hours supply of many natural waters would contain
much calcium suphate found in ten loaves of Wards
Bread.
sufficient to show that the salts
such small amounts that question arise in
mind anagonstc the real facts that they
used for any purposes of adulteration or deception.
Some of the for their use are as follows:
leavenng of bread yeast besides forming the gas
bon oxd which makes the bread light also forms alcohol
nd certain bproducts which in the similar of fermen
alton of grains to form whkey we call Fuse OIL This usel
Ill is very poisonous and rather dsagreeabc smelling OIL This
con takes place whenever bread raised by yeast whether in
he household the bakery The amount Of fuse oil and
certain other dsag1eeable acid products thus formed very
SMALL the and odor of the bread
certainly make the bread wholesome In the
process developed by the Ward Bakery the Of
hose oil products diminished almost to the vanishing
point The result bread with better TASTE odor color
and flavor and wholesome bread because of the alb
this process of these small amounts of Objectionable
PRODUCTS.
F s eha the % ss
zumea by the as peope In fact we might go TIN h CON-
etnts s m nm'n h ss ' sp WHICH a aes
his food and onehf grams of Lime as lime salts per day To OBJ.
Quire
this
mullins etc. is by Of baking powder Baking Powders
amo bread 81
a
which will be
texture
beenp the older
in
IBradtha YOU buys