Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-03-18

humidilier. a device for purifying the
AIR and keeping it constantly at an
even temperature in the room above
Where the 'proofing" of the dough
takes place. In that room are pipes
running down the wall, into some of
which the air is sucked by pressure
pumps and out of the others it is shot
through the action of the humidifier,
keeping steady circulation of pure
AR at an even temperature in the
room. Thermostatic control regulates
the temperature of the air.
In addition to performing this func-
uon, the humidiiier also prevents the
SKIN from forming on the dough
which is resting in the dough room, D."
In the latter room the dough is placed
IN ten long troughs shaped like bath
| TUBS, ten feet long, two and u half
/ leet wide and three feet deep, each
with capacity of 1000 loaves.
The Kncading Machine
Before the 'proofing" process, how
ever, the dough must needs go through
the kneading machine. which is much
IKE an oven in shape, and which con-
meets by elevator with the bins nm
stairs, where our flour has been wait
ing our attention. while we diverted TO
other things. After the kneader has
| bacn prepared by the disposition of
other ingredients including granulated
sugar. salt, and other substances, the
shaft is opened and the flour pours
down from above. There are two
kneading machines. with a water tank
in the center connecting with both,
ana the machines are automaticalIvI
regulated by weights attached to the
rear of the machines, giving TO each
kneader 90 per cent of water and 40
per cent of flour. Any amount from
one pound to one barrel can be auto
. cnntFnl1a1 hrrf
and no attendant is needed to handle
them. In these machines, the other
name of which is "glueton developer." &"
the ingredients are mixed together for
ten or ntteen minutes depending on
the strength of the flour, which has
been previously determined in the
laboratory. 1t then rests for from
four and one-half TO six hours in the
dough trays above mentioned, until
matured. The kneading machines
are surrounded by jackets through
which extremely cold water is run
TO keep them from becoming too
heated by friction. Here we will give
our dough temporary rest while we
examine the other departments on
the second floor.
Cakes and Rolls Made Also
Systematically placed on this sec
ond floor are the refrigerator room,
the stock room (for all stock other
Y ~.
/ department, and laboratories. The
cake machine, in one of the best light
1 ed rooms seen in any modern plant, is
more like a vision conjured up by
Alladin's lamp than through human
agency. All you have to do is to place
the ingredients in the machine and it
VIII turn out whatever cake you
want. Rolls are also made here. The
cake oven, which is brick and tile en-
/ closure, weighs 10 tons and the
actual oven space is twelve inches
deep over a space of twelve by thir-
teen feet.
The Journey Continued
/ To return once more to our Journey
with the dough around the plant.
After it has had its rest il is carried
4 TO the first floor into an automatic
weighing machine, having been di-
vided in two pieces by a "divider' lust
! before being dropped. thence carried
into the rounding" machine, where Il
Is made into balls-then carried up-
stairs again on little elevators to the
I ''proofer,' through which it travels.
up and down, for about ten minutes,
receiving new life all the time, and is
again dropped TO the first floor and
put through the final machine, at the
end of which time the loaf rolls out
in its final form and is carried off in
specially prepared pans. From here
the loayes are carried into a room full
Of racks, heated by steam, which is
the last process before baking. on
the other side of this room the loaves
are taken out and placed into the
ovens of which there are six, with a
caracity Of 500 loaves each An
cighteen-inch wide conveyor runs along
in front Of the ovens, and as fast as the
loaves are removed after baking, they
are carried along on this treadmill eff
feet to the cooling tables which are
constantly moving and allowing the
air to cool the loaves. From the
cooling tables the loaves are placed
in racks and then in the Hayssen
Bread Wrapping Machine in the course
of the action of which magical machine
each loaf is wrapped and sealed with
!. wax paper. This machine is said to
have a capacity of as loaves minute.
And all that is left is for Mr.. and Mrs
Harrisburg to do is to partake of the
indispensable staff of life" the de-
Velopment of which has herewith been
followed from the time it goes into
the "shifter" to the time the delivery
wagon or truck rolls out into Tenth
street on its journey to the consumer.