The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1920-01-05
Progress of the Baking Industry In
I9ia--A New Years Review.

The outstanding fact as regards
the baking industry OF this country
in 1918 has been a definite i'm
provement in baking methods based
on scientific premises and resulting
In improved quality OF bakers bread.
1t is true that the above might
have been said almost any year in
the past decade, for the baking in
dustry has been eminently progress
i've in recent years. But IL has been
especially true of 1919.
This has been due, on doubt, to the
shakeup administered to the industry
by the war. The difficulties con-
rected with the use OF substitu e
flours forced ali bakers to study bak-
Ing science and to experiment to a
degree that had never before been
necessary.
The type of articles which ap-
peared In the trads-journals and the
character of addresses delivered at
bakers conventions reflected this
change during the war period and
have continued to reflect the new,
more scientific trend ever since.
Today bakers who never In the
past secured chemical analysis Of
flour samples before buying are in
sisting on such analysis and are
thus using only flours whose food
values and baking qualities are def
initeiy known. Bakers who formerly
used flour without arranging for its
proper aging, now determine how
long each shipment should be stored
and see that this storing takes place
under proper conditions OF tempera-
ture and humidity.
Today bakers whose shop methods
in the past were largely governed by
tho intuition Of their shop foreman
have reorganized their shops and are
regulating processes with scientific
eSHctitude.
The tremendous amount OF re-
search necessitated by the war has
also borne fruit in the department
of bakery engineering, and I'M
portant Improvements have been TAX
ing place in automatic machinery
for scientifically processing doughs
In order TO develop their full food
values and render the resuSing loaf
OF maXimuf% digestiolity.
| know that in our own plant we
have long taken cognizance Of de-
tails affecting the quality and d.
gestiblity OF bread, Of which II is
Impossible that the housewife should
be Informed. And even II she under
stood these technical matters she
could not command the faculties nee
Cssary 20 make her knowledge Of
practical benefit In her baking,
/ Judge both from articles and
addresses / have read and heard,
that bakers generally are coming TO
these advanced methods in greater
and greater measure.
There was time when homemade
bread compared very favorably with
the average bakers bread, | am
sincerely OF the opinion that that
lime IL now past, however. Home
made bread is often very good bread,
but the scientific baker cannot but
realize that bread made at home
Is a product OF intuition and guess
work whereas bread made In The
scientific bakery is today processsi
and baked by methods which have
eliminated guess work Bread made
in such bakeries IL fermen'Sd 10 just
the proper degree 10 obtain highest
digestib.lity ana is baked to just the
degree 10 insure the thorough cook
ing OF each food particle,
There Is every evidence that soien-
tific baking methods have gained
ground tremendously In the past year
"a fact which augurs well for the
future growth OF the industry and
for the health and well being OF the
pubic. -
Tulsa BREAD COMPANY.
The Home of Holsum and Butter
Krust Bread.