New-York tribune., 1918-02-01
Hoover Extends
License Rules for
Bakers and Hotels
All Using More Than
Barrels of Flour a Month
Are Included

WASHINGTON, Jan. 81. Licensing
regulations as applied to bakers were
extended By President Wilson in a
proclamation tonight to take in hotels,
restaurants and clubs which do their
own baking, to include thousands Of
smsl bakers heretofore exempt, and
to cover the manufacture of bread Of
every kind, including cake, crackers,
biscuits, pastry and other bakery prod
ucts.
AT the same time the President put
under license all importers and dis
tributers of green coffee to prevent
speculative prices in the coffee market
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 ten barrels
ct flour q month. Hereafter the limit
viii be placed at three Darro:s.
A new set Of baking regulations, is
sued BY the food administration TO ac-
company the proclamation. limits the
amount Of -four bakers may purchase.
makes changes in the quantity of in
gradients other than -four used in
bread manufacture. and prescribcs
other changes in bakers practices
Supply Of Flour Limited
Bakers OF bread and rolls will be
limited IN their wheat flour purchases
to 80 per cent of their requirements up
to July 81 and bakers OF other prod
ucts. including crackers, biscuits, cook -
lcs. cakes. pies, frleo cakes, pastry and
sweet yeast doughs, to 70 per cent for
| the same period.
After February 9 bakers Of breads
and rolls must use per cent of whca.
flour substitutes and the amount must
be increased until they arc using 60
per cent, February "a. Bakers Of Other
products are not required TO use sub
stltutes, but urged to do so.
An increase in the amount Of sugar
permitted in bread manufacture is al
I lowea and the present bread formu a
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
naNeiS VI pIead ana rolls are per-
mitted TO apply the name "Nictory
talns 20 per cent substitution for
wheat -four, and bakers of other prod
uctS may use the name when onc-third
Of their content consists Of wheat flout
substitutes.
"Nictory bread" and other "victory''
products may be sold on the two
wheatess days, but the suggestion is
made that bakers VIII find it to their
advantage to develop special breads
containing higher percentage Of sub
sttution for sale on these days
A statement given out with the rew
regulations points out that the food
administration viii impose no restric-
tons on the amount of wheat flour sub
stitutes a baker may use, and all bakers
are urged to employ as much substitu-
ton as possible.
Normal Sales Expected
Housewives, it is believed. are so
eager to save wheat" says the state
/ ment, "that bakers will find it to their
! business advantage to make breads and
other products which contain a very
I high percentage of whole wheat -four
of flour substitutes, since there will be
q heavy demand for them. Skilful
! bakers are making these products sue
cessfully now with only enough wheat
| -four TO serve as binder"
Bakers of products other than bread
/ and rolls, although their purchases Of
wheat flour win be reduced to 80 per
= cent of their requin ncmcnts, will not be
required to cut their sales and food ad-
mnistration officials look for them to
keep their output up to normal b. a
I use CT the substitute flours.
The list of wheat flour substitutes
that may be used by bakers, as listed
in the new regulations. are bran.
shorts and middlngs, corn flour. corn
meal. edible cornstarch, homony, corn
grits, barley flour, rolled oats. oatmeal,
rice, rice flour, buckwheat flour, po-
tato flour, sweet potato flour, milo
flours and similar flours and meals
bean meal. peanut meal, casava. taro
and banana flours.
Breads made of graham or whole
wheat flour will be regarded as bread
made with substitute 1lours.
If potatoes are used as a wheat flour
| substitute four pounds must be used
where one Of some other substitute is
required because of the high percent
age of water In potatoes.
Bakers are urged to purchase the
substitutes in their own communities
wherever possible.
The tcrt of the Presidents proc