Pueblo chieftain., 1921-09-22

What is believed to be one of the
greatest steps along the lines OF i'm
proving the baking industry of the
United States, was adopted at meet
\ ing of the American Association of the
Baking Industry at Chicago yesterday.
c. N. Power. president of the Sunviile
! Baking company of Pueblo and also
president of the American Association
of the Baking Industry has been
working along the lines adopted yes
/ terday since he went into office year
ago. Much of the plan was conceived
l by him and portions were worked out
/ by his board of directors.
/ According to the plan the quality OF
/ bakers bread will be increased and
stricter methods of shop cleanliness
will be put into force.
The baking industry is now one OF
the leading indus stries Iii the United
states. and the new plan adopted
tends to advance it further, eliminat-
D ing in time the unclean bakers who
I in all other lines of business. tend to
act as a drawback to the industry by
the impression they make on the pub
lie, numbering not only themselves hut
the entire number of bakers.
The association when first or
Ganized in Boston in lses, realized
the great possibilities in the baking
industry and the great field for de-
velopment. but there was the baker
with his unclean methods that made
public and they realized that they
could not advance any great amount
until the public was taught to distin-
guish between clean bread produced
by their members and the bread pro-
duced in a small, filthy and unclean
so called bakery full OF lurking dis
ease germs.
II was thought that the baker might
ne persuaded to Join the ranks of
clean, progressive bakeries, but that
would take a great length OF time and
by the time they had one set OF akers
broke in to produce desirable bread
there would be new bakers starting In
business and they would have to 20
thru the same process, and II would he
an endless task and would always be a
lurking draw back 10 the advance
ment Of The industry.
The conclusion was reached that a
much easier and simpler method &c
rid the industry of the undesirable
bakers would be to educate the house
wife. BY educating the house wife
| where she would distinguish between
the bread made by the members ot
tho association and the bread baked b,
a careless baker that considered oni,
the money to be realized from II and
not the progressing OF the indus,r,
which will Indirectly be realized H.
nancially.
The plan calls for all members a
tho association TO have their bakeries
Inspected At intervals by association
inspectors and II pronounced up TO III
standard, they will he permitted to Us.
the national label. backed BY the A.
rociation, which signifies that th'
I bread - clean and up to the required
standard. The label will be displAycc
on bread wrappers. wagons. Window
and other appropriate. places sirnify
Ing to the huying public thai he rro
duces bread Of good and clear
| quality.
The housewife viii he educated ,hrt
extensive advertising to look for ans
tnsist on the bread with tho nsiions
label on II. She will be requested :,
visit hakerie. and see for herself IN
conditions. Thus with visitors to b
allowed at any time. the baker will n
more stric, Than otherwise about m
cleanliness Of thinr-. As he will neve
know when the visitor may drop II
for N inspection visit.
II q, any time the bakery v''N
certificate from the ss.c~isoon Is no
fulfilling the requirements. his rer
mi, will ne revoked and NJ will hsv
to keen m ~ the standard before h
win he recon-idercd.
Every bakery permitted 70 disris
snd u-~ tho label % the assoc,' o
will he backed by the national ssso
citation.
Standardization ~ m.,hods will y
ono of tho steps to come. Mcderi
baking machinery makes II unnccs
~syy for tn. human hand 10 touch n
bread and with the prcpcr surround
inrs as set down in the regulation