The Washington times., 1935-02-12
TRA|NEDBAKERS
AND BEST
FLOURS

since Jne Dawn OF ClVlll1dIlOll
bread has been the basis food OF
all human beings.
AS the races have advanced,
bread making has, naturally, also
advanced. Science has determined
the proper ingredients to make
bread balanced food. Machinery
has been designed and developed
to insure the proper handling of
ingredients, so that the full nutrl-
tive qualities would be completely
developed and retained. And men
have been schooled to watch every
dtail of manufacture to insure
greatest cleanliness and perfect
sanitation.
In keeping with the we'll known
policy of this great merchandising
institution, For Good Health
Choose Good Foods" the Wash
ington bakery of the A&P has
contracted only for materials of
the very highest grade, and for
machinery of proven merit, to
insure the high quality bread that
has made the bread name Grand
mothers" famous from the At
lantic to the Pacific
How It's Made
To insure the most satisfactory
loaf of bread, especially from the
standpoint of complete develop
ment of the gluten, several
choice grades of flour are
blended. thoroughly sifted, and
then conveyed into large storage
bins where it remains until
needed.
Complete cleanliness is natural
ly of the utmost Importance in
the handling of flour and for
that reason another complete
sitting is performed as the flour
is drawn from the storage bins
to the automatic flour and water
scales just previous to the mix
ing.
Each dough (the contents of
one mixing is placed in large |
clean trough and each of these |
is placed in what is known as
the fermentation" room where
the doughs are cured" or al
lowed to work" in perfectly reg
ulated. tempered air for allotted |
periods of time, and then the
doughS are Consecutively run
through the automatic dough |
makeup plant, which consists of
the dividing machine, that cuts
the bulk of dough into uniform
pieces for eventual loaves.
Cleanliness First
The divider discharges the cut
pieces on a conveyor belt from
which the rapidly spinning (cone.
ShapedD rounder carries It around
in circular trough that turns
and rolls each piece into a ball,
IN the making of which the
dough takes on Skin" over it's
entire Surface-necessary to re-
tain the yeaSt-made gaSSes that
maintain life" within the loaf.
From the rounding machine
the balls of dough enter the dry
proofer-the L-shaped device GOV.
cred with windoWs-where it
proofs" or, in the terms of the
bread making housewife, raises
before placing in the pans.
When proofed. and it usually
requires but a short time, the
dough pieces, or unbaked loaves
are run through another machine
which moulds them, from the
ball shape of the rounder, to the
still round though longer shape
for the loaf.
The nodded loaves are then
put into the tins and placed in
the final" proof room, where the
second raising" takes place, pre-
Vlous to the baking.
Careful Baking
Then comes what bakers call
the most important operation IN
the whole process-baking. At
least loaf is not a loaf until the
baking, and the loaf may be cas-
lly spoiled in the bake: though
Tor that matter, failure of perfect
tunctioning at any stage in the
process would result in a poorly
finished product.