Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-02-02
PRESIDENT PROCLAINS
new RULES FOR BAKERS
licensing Regulations TO Take In
Hotels, Restaurants and Clubs
MUST DO THEIR OWN BAKING
Licensing Effective February A After
Sunday Bakers Must Substitute
For Wheat Flour Vic
tory Bread

President Wilson in a proclamation
issued Thursday night in Washington,
extended licensing regulations as ap-
piled TO bakers TO take in hotels,
restaurants and clubs which do their
own baking, to include thousands Of
small bakers heretofore exempt, and
to cover the manufacture Of bread Of
every kind, including cake. crackers,
biscuits, pastry and other bakery
products.
At the same time the President put
under license all importers and dis
tributors of green coffee to prevent
speculative prices in the coffee mar
ket.
All licenses must be obtained by
February 4, when the new regulations
become effective.
Bakers already under license are
those who use not less than 10 barrels
of -four month Hereafter the limit
viii be placed at three barrels
A new set of baking regulations, is
sued by the Food Administration to
accompany the proclamation. limits
the amount of flour bakers may pur-
chase, makes changes in the quantity
of ingredients other than -four used
in bread manufacture and prescribes
other changes in bakers practices
Bakers of bread and rolls will be
limited in their wheat flour purchases
to so per cent of their requirements
up to July 81, and bakers of other
products, including crackers, biscuits,
cookies, cakes, pies, fried cakes, pas
try and sweet yeast dough to 20 per
cent for the same period
After February bakers of breads
and rolls must use per cent Of wheat
ifour substitutes and the amount must
be increased until they are using 20
per cent February "a Bakers of
other products are not required to use
substitutes but urged TO do So
An increase in the amount OF sugar
permitted in bread manufacture is al
lowed and the present bread formula
is changed to permit the use of milk
in any form and quantity, provided
that bread containing milk is not sold
at higher price than that containing
none. In view OF the sugar shortage,
bakers are urged not to increase their
consumption Of cane and beet sugars.
Bakers of bread and rolls are per-
mitted to apply the name Victory
Bread to their product when it con-
tains a 90 per cent substitution for
wheat flour and bakers Of other prod
ucts may use the name when one-third
of their content consists OF wheat -four
substitutes
Victory Bread and other Victory
products may be sold on the two
wheatless days, but the suggestion is
made that bakers will find it to their
advantage to develop special breads
containing a higher percentage of sub
stitution for sale on these days.
The list of wheat -four substitutes
that may be used by bakers, as listed
in the new regulations, are bran,
short and middlings, corn flour, corn
meal. edible cornstarch, hominy, corn
grits, barley -four, rolled oats, oat-
meal rice. rice -four, buckwheat -four,
meal, eatible cornstarch. hominy, corn
hours and similar fiours and meals,
bean meal. peanut meal. casaya, taro
and banana flours.
Bread made of graham or whole
wheat -four viii be regarded as bread
made with substitute fours,
If potatoes are used as a wheat
-four substitute four pounds must be
used, where one of some other substi-
tute is required. because Of the high
percentage of water in potatoes.
Bakers are urged to purchase the
substitutes in their own communities
wherever possible.