Miscellaneous
[Illustration]
MISCELLANEOUS
HEATING OVENS
BY PROF. E. W. HABERMAAS
Proceed to heat the oven as follows: Free the grate of ashes and
clinkers, then put the wood (which should be thoroughly dry) in the
furnace; then put some paper in the furnace and light it; then open the
damper and the draft door. When using coal for fuel, put some dry wood
in the furnace, then put coal on it and light it, then draw the damper
and open the bottom draft door. Now watch your fire, adding fresh fuel.
When about one-third of the fuel is burned, fill the furnace with as
much fuel as it will hold, then close the door; continue this process
about three times. When the last furnace of fuel has burned down about
one-half, close the damper partly (to prevent the heat from escaping
through the open flue) and as the fire continues to burn down, continue
closing the damper, and when the fire has burned down completely, close
the damper entirely and shut the bottom draft door. The oven should be
fired at least one hour before you begin baking in it, to allow the
heat to moderate and to become evenly distributed throughout the oven,
producing what is known to the trade as a ground heat. If you bake in
a freshly heated oven your goods will scorch on the outside and remain
doughy inside. Some goods require a very quick oven, but the first
heat in a fresh oven (providing the oven has been properly heated) is
almost too hot for any class of goods. If you are compelled to bake
in a freshly heated oven, open the damper and allow the oven door to
remain open while baking, thus allowing a portion of the excessive heat
to pass into the flue. This first heat is called flash heat, because
it is not a lasting heat. An oven may be overheated or underheated
to a degree as to render it unfit for service. Bakers should be
very careful about heating their ovens. Little fuel can be used and
excellent results obtained, providing the one who does the firing knows
how to fire an oven. Follow our directions very carefully when firing
ovens. If you have too much heat in your oven you can remedy that by
drawing the dampers and leaving the oven door open. But if you have an
underheated oven you will find that the only remedy is to build more
fire. This is wasteful extravagance, though sometimes it is difficult
to avoid, especially when you have damp or green wood. There is also a
flash heat in an underheated oven, but it is not intense, nor does it
last very long.
On the other hand, if the bottom draft and furnace doors are not air
tight, though you have them closed and have the dampers open, and only
a moderate breeze is blowing, the fire will burn briskly. If you want
the fire to die, close the damper and the bottom draft door. When you
close the damper and the bottom draft door you shut off the supply
completely, or the life of fire, then it dies. Chimneys should be
built to tower above the roofs of adjoining buildings, so that the air
currents can pass over them unobstructed.
We have shown above that it is necessary to supply fire with air to
create combustion, so we will now show what is understood by combustion.
Combustion is defined: “To burn, or burning. The process by which
bodies combine with oxygen and are thus seemingly destroyed. Oxygen
exists uncombined in the atmosphere to the extent of 22 per cent. by
volume and more than 23 per cent. by weight.” The fact that air (and
plenty of it) is absolutely necessary to produce combustion, seems
foreign to most people who fire ovens, etc. These people poke a fire
and give it draft as a matter of fact, but do not know why. All highly
flammable material, such as pitch tar, resin, pine wood, paper, coal
oil, gasolene, etc., and even gas will not burn unless mixed with a
certain per cent. of air or oxygen, and all so-called inflammable (fire
proof) material, such as mineral wood, prepared felt, asbestos, iron,
steel, etc., can be entirely consumed by fire if subject to sufficient
blast. Under ordinary conditions, so-called fire-proof material will
not burn, but throw them into a blast furnace—one equipped with a
powerful blower—and watch the results. In a short space of time you
will find nothing left to indicate that such material had been thrown
into the furnace.
* * * * *
The above illustration is given simply to show what a necessary factor
air is to produce combustion even in a limited degree. Not only is
air necessary to produce combustion, but the more air or draft you
give a fire the more perfect the combustion, and the more perfect the
combustion, the greater the heat it produces, and the greater the heat
produced, the less fuel is required. Air is less expensive than either
wood or coal; bear this in mind and profit by it. You have learned the
necessity of using the poker frequently, and you have learned what is
meant by draft and combustion. Now be guided by what you have learned.
* * * * *
It is not necessary to go into detail about the construction of
continuous baking ovens, nor of the firing of these ovens. The builders
of such ovens will furnish you the necessary information when you get
ready to purchase such an oven. Enough is said when we say that more
fuel is required to heat a continuous baking oven than furnace ovens,
because the fire does not get inside of the oven proper (the baking
chamber), but encircles it. The heat must pass through the brick before
it enters the baking chamber. For this reason more fuel is required
to heat the oven. But after you have the required temperature in your
oven, and begin to bake in it, but little fuel is required to keep it
at the regular temperature during the baking period.
* * * * *
Proceed to fire continuous baking ovens same as you would furnace
ovens, and when you have the temperature in the oven as required,
close the damper partly and the bottom draft entirely, and put on
fuel only when necessary, that is when the temperature begins to fall
during the baking period. When the temperature begins to fall, open the
bottom draft and also the damper and poke the fire frequently. It is
not absolutely necessary to keep up the fire after your oven has the
required temperature, unless your work requires it. In large bake shops
where large batches of bread are baked continuously, it is absolutely
necessary to keep up the fire, but in small shops this is not necessary
unless a larger variety of goods are made; in that case it would be
best to keep up a low fire.
Preparing Ovens for the Baking Process.
This applies to furnace ovens only, because the fire enters the baking
chamber. The flames as they circulate around the oven carry with them
more or less ashes, and scatter them over the hearth. This necessitates
cleaning the oven before it can be used, especially when baking bread
on the hearth. A mop or “swab” is used for this purpose. This mop or
“swab” consists of a long pole, on the end of which a cloth or gunny
sack is fastened. An old peel handle may be used for this purpose or
you can purchase a swab pole from any supply house. Proceed to swab
the oven as follows: Dip the cloth into a vessel of clean water and
get it thoroughly wet, then put it into the oven and push it back as
far as possible and let the pole rest on the hearth, then take hold of
the pole with both hands and bear down on it so as to raise the cloth
slightly to allow it to whirl around freely, then draw it out about 1½
feet with a rotary motion; then push it back again; do this quickly. By
pushing the pole forward and drawing it back with the rotary motion,
you cause the cloth to whirl around and throw the ashes or dust forward
towards the oven door. Continue this process, beginning at the back of
the oven and working forward to the oven door, then take out the swab
and put it on the rack; then take a broom and sweep out the dust or
ashes.
While swabbing the oven you raise considerable dust, therefore it is
necessary that the damper should be open to allow the dust to pass into
the flue. Usually while swabbing the oven the atmosphere in the oven is
thick with dust and if the damper were closed this dust would settle
on the hearth; but by keeping the damper open during this period most
of the dust is drawn into the flue. When the atmosphere in the oven
is clear (free from dust), close the damper and the oven door. Your
oven is now ready for the baking process, but I would advise you not
to bake in the oven immediately after it has been heated, unless it
is absolutely necessary, because the first heat in an oven is usually
intense.
[Illustration]
FLOUR AND WHAT FLOUR WILL PRODUCE
BY F. D. EMMONS, MINNEAPOLIS
Bread-baking is becoming more and more each year a manufacturing
process. Gradually the baker is introducing improved machines and
improving his process of making bread by the introduction of new
methods. Bread-baking has reached the stage where the process can be
operated throughout practically by machinery.
The bakers operating the smaller bakeries usually have a mixer and
molding machine. A few years ago even bakeries of large capacity did
not have even these machines. The baker has come to see that a larger
knowledge of the proper conditions of baking and what takes place
during the process of bread-baking gives him better bread.
In going through the bakeries of the United States, we find the
uppermost question in mind of the master baker is “QUALITY.” His
constant endeavor is to make a better lot of bread. The people of the
United States are receiving a better loaf of bread each year, as the
increase in the sale of baker’s bread testifies.
There is still room for improvement, however. The baker’s difficulties
are not only encountered through the ingredients used in bread-making.
In fact, these cause only a small part of his troubles. The baker not
only has to be a baker and understand baking thoroughly, but he must
also be a weather prophet. Weather conditions affect bread-making more
than any other conditions which arise. There are very few bakeries
having absolute control of their dough room. To have uniform bread each
day it is necessary to have control of the dough room. There are very
few who realize the importance of controlling these factors. I would
like to leave this one message—“Watch Your Dough Room.”
Flour Storage.
To have flour in the best condition for the baker’s use is a problem
which most of us do not give enough attention. Flour should be kept in
a dry, light and well ventilated room. The temperature should be from
70 to 75 degrees F. and the flour should be so piled as to allow a free
circulation of pure air to every sack.
Light is a strong factor on the proper aging of flour for baking
purposes. Give the flour all the light you can. There are a great many
bakers who store their flour in a dark basement. Some of these may
be fairly well ventilated and dry, but the flour receives no light.
Darkness and dampness go hand in hand. Flour requires light to give it
the best conditions for it to age.
Putting flour in a cold, damp cellar is like putting meat in cold
storage. The aging process is checked by the cold and the flour remains
as it was when first put in storage. No aging process takes place. The
flour has simply been preserved in the same state as when placed in the
cellar.
Possibly you have placed a handful of flour in a thin layer in the
bright sunlight for two or three hours, and then compared it with the
original flour. It has been bleached by the sunlight, and if it were
baked beside the same flour which was not placed in the sunlight, you
could hardly believe they were the same flour.
Occasionally moving flour helps to age it; if it is turned over once a
week, or preferably more often, the aging process is hastened.
Flour should always be sifted before using. In packing in packages,
flour is compressed and sifting loosens the small particles and mixes
air in the flour. There are machines on the market specially adapted
for this work. Besides being sifters these machines have beaters, which
throw the flour and drive air into it. This aerating not only assists
in aging but has added value of giving it greater water absorbing
power, thus having the flour in much better condition for bread-making
process.
Under conditions of a well ventilated room, pure, dry air, well
lighted, and at temperature of 70-75 degrees F., flour will probably be
in the best condition to use in about ninety days.
Many bakers do not have storage facilities for carrying their flour
ninety days. With this in mind, we stored flour at a temperature of
84-86 degrees F. for thirty days. The results received were very
satisfactory. This manner of storing for thirty days could be readily
carried out by many bakers who have not facilities for storing their
flour for a longer time. This would give much better results than the
general storage conditions which many bakers have now.
Where the flour storage is limited and no heated warehouse, the space
on the floor above the ovens can be used for flour storage. The heat
from the ovens keeps the flour warm and insures a warm place to store
flour. It is also warmed quickly if it is necessary to use the flour
immediately. If the flour can be held for some time stored in such a
manner it ages quickly. It is necessary, however, to be sure no flue
gases come in contact with the flour, as these gases quickly destroy
the gluten. The above method has been very successfully used in places
where flour storage was limited and no means of heating the flour was
available.
During the aging of flour there is a slight loss of moisture, which is
utilized in two ways:
1. Part is absorbed by the air.
2. Part is used by the gluten in the aging process.
When water is added to aged flour in mixing dough, the loss in moisture
is more than made up by the larger percentage of water it will absorb.
Flour which is aged will on the average absorb 5 per cent. more water
than flour which is freshly milled. The baking value of the flour is
greatly increased by proper aging. The gluten is much more elastic and
tough and makes a much better handling dough. The flour is whiter in
color, the fermentation period is more easily handled, and it makes a
much better loaf of bread in general.
Flour Mixing.
Many bakers mix flour from different mills, thinking they receive a
more uniform and better blend of flour, that when one flour is poor the
other usually is good and helps it along. In reality the opposite is
the case.
Every mill has its own separate system of bolting flour, so that they
have the small particles of flour of the same uniform size. The sizes
of flour particles from different mills will differ, consequently if
these flours are blended, there will be flour particles of varying
sizes. When mixed into dough, the smaller particles take up the water
first and much faster than the larger particles, and fermentation
begins immediately on the smaller particles. The larger particles
require a longer time to take up the water, therefore the fermenting
dough is not uniform—the dough from the larger particles being slower
than that from the smaller particles. Thus, part of the dough will be
“too old” and the remainder “too young.”
Some mills select their wheat and mill the flour by systematic chemical
and baking analyses, so that the gluten is of uniform quality and
gives the best results when it is handled alone. If another flour is
mixed with it, the gluten being of a different character will make an
inferior gluten of the first flour and it will not give as good results
as when handled alone.
Color of Flour.
The progressive miller is a close student of the wheat berry. It is
necessary that he understand thoroughly the constitution of wheat to
obtain the best results in the flour he grinds.
Milling in its simple form is merely the separation of the bran coats
and germ from the floury part of the kernel. To make these separations
as thorough as possible requires a vast amount of machinery and a large
number of operations.
The gluten of the wheat is not evenly distributed throughout the berry.
The central portion contains the least, and it increases toward the
outside. Starch, on the other hand, is found to be just the reverse—the
largest percentage being found in the center and the percentage
decreases toward the outside. Some flours are made from the very
central portions. This gives a flour deficient in gluten and excessive
in starch, and will not stand the treatment given it by the baker. It
is starchy in color on account of the excessive amount of starch and
the small quantity of gluten.
An excessively white color and strong gluten are never found together
in the same flour. In studying the needs of the baker in flour, we find
he does not want an intensely starchy, white color, as this flour will
not give a corresponding white color in the bread.
What the baker does want is a flour containing the greatest strength
and best color combined. It will be slightly creamy in color, but when
baked will make as white a loaf as intensely white flour, and has the
added advantage of having larger water absorbing powers, and the power
to withstand the harsh treatment given it by the baker. The baker in
his mixing and fermentation develops the color in a loaf of bread.
An intensely white flour will give a very dark loaf of bread if not
fermented properly. On the other hand, a flour with good strength
and creamy in color will, when handled under proper conditions of
fermentation, give as white, if not whiter bread than the whiter flour.
It also has the added advantage of withstanding the vigorous treatment
of the machines. It gives a better volume, texture and pile in the
loaf, and if through accident there is any delay in taking the dough
when it is ready, the strong flour will stand it, while the white flour
will have to be taken at just the right time to give good bread.
Color in bread is not necessarily obtained by using a white flour. A
better color can be obtained by using a strong and slightly creamy
flour handled properly in the fermentation. The mixing of the dough at
a high speed, and proper fermentation at the correct temperature, are
the factors which make white bread.
Mixing the Dough.
To start a dough right is to mix it right. A properly mixed dough
should be mixed twenty minutes, in a single arm machine, mixed with
a speed of at least 36 revolutions per minute. Some mix their doughs
the same length of time in mixers at a speed of 60 revolutions per
minute. This gives toughness to the dough and makes it take up more
water. There is one danger, and this is allowing the dough to warm up
too much. The mixed dough should be 80 degrees Fahr. It is necessary to
find the amount the mixer warms up the dough in twenty minutes’ mixing,
and allow for this in the temperature of the water added. A dough
properly mixed should be tough enough to be pulled out like a rope
without breaking.
Too many bakers are running their doughs too hot. We have had an
exceptionally early spring—the change from cold to warm weather was
very sudden. The bakers have not considered this and made the necessary
changes, and consequently the dough is mixed too warm.
Humidity plays a very strong part in the fermentation. With a high
humidity the dough works much faster than with a low humidity. It is
necessary to take this into consideration in preparing the dough.
Fermentation.
Probably the most important step in bread-making is the fermentation
period. To start the fermentation correctly means to have the dough
mixed correctly as to temperature and ingredients added, to obtain the
best results in fermentation.
Yeast ferments best at a temperature of 86 degrees. But, if a dough
is set at this temperature, and has a tendency to warm up during
fermentation, it gives even a higher temperature when the dough is
ready for the pans. Other ferments also start to develop at this
temperature which cause the dough to become sour, to a more or less
degree, and in this way either cause sour bread or at least a loss of
the rich wheat flavor.
A dough works best at a temperature of 80 degrees Fahr., having the
room at 76 degrees Fahr. The danger points in the temperature of a
dough under these conditions are 76 degrees and 86 degrees Fahr. If a
dough is mixed at 80 degrees Fahr. and put into a dough room having a
temperature of 76 degrees Fahr., it will probably go onto the bench
at 82 degrees Fahr., which gives the best results in the bread. If a
dough is mixed warmer than 80 degrees Fahr. it is necessary to watch it
much closer and take it at exactly the right time. Even with the most
careful observation of a dough at a warm temperature, a loss of flavor
or a tinge of sourness develops. Our advice is to be wary of a warm
dough.
The age of dough is the critical point in bread-making. How to tell
the age of a dough is a question we have never seen satisfactorily
answered. Most bakers tell intuitively, and this has required long
experience. The color, texture, volume and flavor of the resulting
bread are dependent almost entirely on the age of the dough.
The length of time of the first rising in a straight dough is a point
many bakers do not consider. If the dough is too young, give more time
on the first rising; if too old, shorten the time of the first rising.
The age of a dough is governed to a considerable degree by the first
rising.
A strong flour requires three risings by the ordinary methods of
bread-making. There are processes used where the dough is punched at
stated intervals. This, however, is used more successfully where very
good control is had over the temperature and humidity.
Technically, a dough is ready when the yeast has reached the maximum
of its energy. If the proper development of gluten and the maximum of
energy of the yeast is not reached, a young dough is the result. A
young dough will not spring in the oven, the texture will be coarse,
the color will be yellow in varying degrees, and a generally poor loaf
is received.
If the fermentation is carried too far, the yeast will have lost its
vitality, other ferments will have started to develop. The loaf will
have a tendency to fall in the oven. It will not spring in the oven,
the texture will be coarse, the color dark and the wheat flavor lost, a
sour odor will also be noticeable.
If the dough is fermented at too high a temperature, both young and old
characteristics will be noticeable in the loaf.
Any improper handling of a dough, either by ingredients added, length
of the period of fermentation, or wrong temperature, will give a dark,
coarse and small loaf. The miller is usually blamed for these results,
which in reality are not caused by the flour, but by the improper use
of the ingredients and methods of handling.
Ingredients.
The ingredients in bread-making that have a vital influence upon the
finished bread, are: Flour, water, yeast, salt. It is always necessary
to have these. Other ingredients act in the capacity of hastening
fermentation, yeast foods, flavor, etc., to give a character or special
flavor to bread.
We contend there is no bread recipe. What we call a bread recipe
is merely a combination of ingredients in proportions to suit the
conditions under which the baker is working. We all have books full of
bread recipes, each a little different from the other, and all striving
to obtain the same bread, or give their bread a slightly different
character.
One baker finds his conditions are suitable for one combination of
ingredients; another finds he cannot use this recipe at all. He finds
another combination which suits his conditions. All are working under
different conditions of climate, temperature and manner of handling.
Consequently, it is necessary to find the proportion of ingredients
which best adapt themselves to the present conditions. The character
of bread desired naturally influences the ingredients used, and as
conditions change the ingredients must change to meet these conditions,
if a special character and individuality in bread is desired.
Water.
Most bakers do not use as much water as is possible in bread-making.
A hard, northwestern flour requires a slack dough if the flour has
been made from wheats having the right characters and properly milled.
The best results are obtained by setting the dough as soft as can be
handled. When mixing the dough the water at first is not thoroughly
absorbed by the flour particles, as the gluten is so hard it takes some
time for these particles to thoroughly absorb all the water they will
hold. This continuing to absorb is known to the baker as “tightening
up.” This feature is characteristic of Northwestern flours, and is
lacking in other flours. When mixing a dough from Northwestern flours
always allow for “tightening up,” and mix the dough softer than it is
intended to be when you “take the dough.” The opposite is the case in
softer flours as they “slack off.”
Any flour will lose this characteristic of “tightening up” if a dough
when mixed is too hot. Gluten is in reality a vegetable glue and
softens when the dough is mixed warm, and consequently will not absorb
the amount of water it should, and it will have a tendency to “slack
off” instead of “tightening up.”
[Illustration]
MILK VALUE IN BREAD
BY W. E. BREEZE, OF LONDON
Of course, we all know that wheat grown under certain conditions
varies, and, as the climate and soil differ, so does the gluten, as
is exampled between comparison with a soft and a strong flour. In
the same way it applies to milk. The composition of fat in new milk
is determined by the breed, climate, food and health of the cow. A
really rich milk would produce as much as ¾ ounce to 1 ounce of fat to
the pint, especially just now, when the animals are kept up and fed
pretty well. They give less milk, but it is much higher in quality. In
summer, when there is plenty of grass, the cows give more milk, and,
on the whole, more fat, but the percentage is not so high as it is
just now. In Holland, for instance, milk is poor, and more deficient
in fat, because the pastures are more moist and watery. Whether the
various fancy brown breads do or do not carry out, as they are reputed
to do, all the properties accorded to them I am not prepared to say.
Time must be given for a suitable trial, and if they are are not found
suitable we must turn our attention to something else. A milk loaf of
a favorable quality is generally being inquired for, but I am sorry to
have to record that the majority of bakers do not treat it with the
same respect that they accord to its rivals. Its rivals are sold under
certain conditions. You must not adulterate it in any sense, for if
you do you are liable to prosecution. But the old milk bread is not
standardized as to its composition, and there is hardly a bread-maker
who does not sell “milk bread.” I may also safely venture to say
that the milk added to the bread is as varied in quantity as there
are purveyors of the commodity. There is no stipulated or understood
quantity, and in consequence the quality of the loaf suffers.
During my experience I have known and seen bread sold as “milk bread”
which had never seen the sight of milk, but, on the other hand, there
are other bakers who are most particular and have the most liberal
quantity of milk, the result being they produce a beautiful and most
honest loaf. I have seen other bakers who put in about six quarts of
milk, and the bread is made up in fancy shapes and weights, and styled
fancy bread. There is no recognized standard for the quantity of milk
used per sack. Whether it is of sufficient importance to the trade that
such a loaf should be made and sold is another matter. But I wish to
put before you the value of milk in bread-making, and also to emphasize
the benefits which, in my opinion, are derived from bread made with the
addition of milk. I have eaten brown bread which has set up irritation
in the stomach, but this has never happened to my knowledge when the
bread has been made with good sweet full cream milk. I am convinced
if this milk bread were kept before the public, made, of course, from
the proper ingredients and in proper proportion, there would be no
doubt as to the best loaf to be obtained at fancy prices, a loaf which
would leave the baker an equal, if not better, profit than we obtain
to-day for our fancy browns. In 1908, at the London Exhibition, for
the first time, a milk powdered loaf won the first prize in the milk
bread competition, and thus beat the new milk itself. That bread looked
very nice, and its color was excellent, the weight sent in being about
2 pounds. It is true there is no recognized standard shape for milk
bread, so several shapes were sent in, the competitors seeming to
satisfy themselves to produce an ordinary loaf with milk in it. I do
not know whether it would be possible for the manufacturers to suggest
lines upon which shape and quality could be combined to produce a
standard milk loaf. I do not know whether I am asking too much, but in
time it would not amount to anything more than asking for a cottage
loaf, a crumby or tin loaf. If manipulated and produced properly, it
would increase it dietetic value, and be a different commodity, with
changed properties, and yielding nourishment in a new and concentrated
form.
Dry Milk.
I do not say that the combination I have spoken of is a correct one
or not, but I do not think it should beat the use of full cream milk,
for I have always noticed a distinctive delicate flavor with the new
milk in comparison with the dried article, and I did not intend
to treat of dried or condensed milk, but only of new milk, skimmed
milk and separated milk. To make my subject more complete, I will,
after all, first touch upon dried milk. This is a very useful and
unvarying commodity. It is fairly quick in solution in warm water, and
is convenient, especially in cases where really good dairy milk is
scarce or unobtainable. Its fat and sugar are more or less varied, or
practically nil, and as dried milk is minus lactic acid, the flavor
being sometimes interfered with by evaporation, I cannot recommend it
in preference to good new milk. Of course, with a little doctoring, you
may improve some faults, but the delicate flavor of new milk is not so
pronounced.
Condensed Milk.
I will now pass on to condensed milk. Sweetened condensed milk is a
most desirable substance from an economic and handy point of view. It
may be used in water alone or in conjunction with separated milk. Of
course, you use it for what it is worth. If used separately, milk fat,
or some other fat, such as good sweet lard or neutral fat, will have to
be used to make up the deficiency, the usual quantity being about one
small tin and 3 ounces of fat per gallon of water.
Buttermilk.
We will now pass on to buttermilk, which you all know is very useful in
the manufacture of soda and powdered goods, as the lactic acid already
formed has the property of softening the gluten in the flour, thereby
rendering the goods soft and mellow. As, however, I am concerned
with bread-making, we will leave the powdered goods alone. I have
had some very good results from condensed milk by keeping it active,
and not allowing it to lag. It seems to have a bleaching effect, and
from a nutritive point of view comes very near to new milk. Again,
the proteids of the milk and mineral matter are practically digested
by the action of the lactic organisms, and new milk undergoes no
change during fermentation in the dough. The changed condition in the
buttermilk is of great advantage, and lactic acid adds flavor to bread
made with compressed yeast. There is no reason to suppose that bread
made with buttermilk will go sour sooner than that made with fresh
milk if the fermentation is managed properly. To use buttermilk in
bread-making the milk must be fresh—not more than twenty-four hours
old. Old milk will not do, and when fermentation is started the dough
must be attended to and baked in a good oven. Of course, I am not
going to advise a novice to use buttermilk, or he would most probably
be doomed to failure, but I have indicated the possibilities of the
use of buttermilk. I will give you an analysis of buttermilk and also
of new milk. New milk contains 4.0 per cent of fat, 3.6 of proteids,
4.5 milk sugar, 9.7 of ash or mineral matter, 87.2 per cent. of lactic
acid. Buttermilk has the following proportions: Fat 0.8, proteids 3.7,
milk sugar 3.8, ash or mineral matter 0.7, H_{2}O 90.85, lactic acid
0.85. The production of lactic acid is limited to the proportion of
milk sugar present. I have not made large quantities of bread with
buttermilk, but have treated certain quantities as a hobby to try what
I could really do with it, and the results were quite satisfactory.
Skimmed Milk.
Now we will consider skimmed milk, or separated milk. We must bear in
mind they have very little fat, though the milk sugar is retained; it
is simply fresh milk minus the cream. As butter-fat is about 4 per
cent. of the total milk, often less, the fat can be replaced by lard
or any neutral fat. They are really as good, and the public in any
case will hardly give you credit for having used butter. A quart of
separated milk, containing 2 ounces of sweet lard or neutral fat, will
make nearly as good bread as fresh milk. Do not get the idea that it
will be thinner, and therefore use more fat than is necessary. One
gallon of separated milk and 7 ounces of fat equals one gallon of fresh
milk. Lard and neutral fats only affect the texture and shortness, and
even butter added as a fat does not give that mild flavor imparted when
the full cream is used.
New Milk.
I will deal lastly with new milk, and its advantages in comparison with
the last named. The composition of new milk consists of 87 per cent.
of water, 5 of milk sugar, 4 of fat, and about 3½ of albuminoids, the
rest being mineral matter. The effect of added milk to bread in place
of water is, other things being equal, to increase its nutriment.
Providing the bread is worked on a short and quick system, as it
should be, it will get a bloom, with a rich crumb, color and even
texture. The crust will be thin and fine, and the flavor will be most
appetizing. Although the table just given is the average composition of
milk, there are variations. The casein and albumin are the nitrogenous
constituents of the milk, and may be regarded as flesh-formers. The fat
consists of stearine, and other constituents which give to butter its
characteristic flavor. Milk sugar or lactose is the only carbohydrate
present in starch. The ash consists chiefly of phosphates of lime and
potash. Taking the figures given, it can be said that new milk has
from three to four times the value of separated milk, and, taking a
careful valuation, we get, say, 1s. per gallon of new milk and 3d. for
separated. Of course, where large quantities of new milk are bought
there would be a corresponding reduction in the price. I get it by
the ten gallons; there is no transit to pay, and no second handling
is required, the milk coming direct from the farm to the bake-house.
The excessive fat per gallon in new milk is worth 9d. per gallon above
separated milk, which would cost 3d. The value of a standard sample
would be as follows: New milk—Fat 3.5, non-fat 9.0, total solids 2.5.
Separated milk—Fat 0.3, non-fats 9.0, total 9.3, value 3d. Taking as a
maximum quantity eight gallons of new milk per sack, and as a minimum
quantity six gallons, the price of the loaf would be higher. To assist
in cases where a large quantity of milk is used the dough must be
softer because of the binding effect of the milk. Taking into account
the added solids, we should have a larger output per sack, together
with a better loaf, one of high dietetic value, while the milk and
butter contained in it would improve the flavor, texture, color and
physical properties of the crumb. Evenness of texture and cleverness of
loaf make a better crumb color, the effect most noticeable with added
milk, being due to the percentage of fat present. As a comparison, take
1 ounce of butter with 10 pounds of flour, as against 1 quart of milk.
The butter or fat gives a very fine texture and thin crust, whilst the
milk results in a better bloom, owing to the unfermentable sugar of
milk. Of all milks, fresh full cream is best, and ought to be used with
water in equal proportions, as half milk and half water give excellent
results.
Miscellaneous.
A good idea followed by many is weighing the ingredients required for
as many custard pies used in a week or two. For instance, if you make
4 pies a day, or 24 a week, weigh the required amount of sugar, starch,
salt and mace, mix and sift together and put away in a can or box, and
every time you make 4 pies weigh off one pound, or four ounces to each
pie. This saves time in weighing, and does away with the guessing of
the salt and flavor, which is hard in small mixes. The same is done
with pumpkin pies, adding to the whole amount the required spices. This
enables you to make a uniformly spiced and tasting pumpkin pie, which
is the most important feature of it.
Recipe for Preserving Rhubarb for Pie.
The following is a recipe for preserving rhubarb for pie purposes, and
it is simple and cheap. Take the rhubarb and cut it in pieces, and put
it in fruit jars, filling them with water, and thereby keeping it all
winter, or as long as you want it, and when you get ready to use it, it
is all ready for use, after sugar, etc., is added.
[Illustration]
Bacterial Contamination in Bread
James Grant, an English chemist and teacher of the bakery classes
in the Manchester Bakery School, in England, gave the following
illustrated lecture before the Bakery Students’ Society, on the
Bacterial Contamination of Bread, which is of considerable interest to
American bakers:
It is well known that wheats and other cereals, owing to the deep
crease or furrow down the center of the ventral side, and to the hairs
(especially in the case of wheat), known as the beard, at the top of
the berry, are liable to cause bacterial diseases in our food supplies.
It may be objected that washing during the preparation for milling will
get rid of dust and its accompanying bacteria. Unfortunately, this is
not the case, as may readily be shown by washing wheats that are ready
for milling and incubating the washing water. Fruits, equally with
cereals, are liable to this contamination. Wines, for example, for
hundreds of years have been fermented by the yeasts which adhere to the
grape in the “bloom” on the outside of the fruit. Hansen, the great
expert on yeasts, has proved that during the period of the year when
there are no grapes, the yeasts and other micro-organisms that exist
in the soil in the form of spores, which are able to endure periods of
stress that kill the adult micro-organisms. Similarly in the case of
barley. We have found in our work, time after time, that germs of all
kinds exist on the wrinkled surface of the grain. Not many years ago
we were able to isolate pure cultures of the bacillus which induces
tetanus or lockjaw. During the milling process it can be seen that
germs left on the surface of the berry must necessarily pass into the
finished flour. Flour, then, is not germ free.
It is claimed by certain millers, who bleach their flours, that one
of the chief objects is to render it sterile or nearly so. Research
has shown that this claim is justified only to a very limited extent.
In the year 1904, Dr. F. M. Blumenthal studied the subject very
thoroughly. Two of his results, as examples, will be quoted. In an
unbleached rye meal there existed no less than 2,400 micro-organisms
per gramme of the meal. After bleaching there still remained 1,600
micro-organisms per gramme. With flour unbleached he found 540
organisms per grain, and with bleached flour 170. In both cases the
best figures are only given. It is pretty evident, then, that milled
products are not germ free; and further, those spoken of as meals, or
in other words, those that contain the husk, are much more contaminated
than those from which the husk has been separated, e. g., the ordinary
flour.
The chief object of this paper is to give students an idea as to the
best methods of undertaking a research or investigation into the
cause of contamination. Since taking up the study of bread-making,
between five and six years ago, a number of very interesting cases
of bacterial diseases of bread have come under my observation, but
the one that impressed me more deeply than others was that of a case
of bread baked in special tins at a very low temperature, and known
in the trade as sandwich bread. For this purpose the bread must be
cooked at the lowest possible temperature, so as to form little or no
crust. In this particular case of sandwich bread, after a few days
keeping, a peculiar formation, resulting in a hole, was developed in
the center of the loaf and running in the direction of the length.
Accompanying this development was a very unpleasant odor. All around
the low flat hole the crumb had a dull, sodden appearance. The question
to be settled was: What was the cause of this unpleasant formation? To
one acquainted with the life history of very many of the lower forms
of life, especially of vegetable life, there was little difficulty
in ascribing it to filth bacteria. From the general appearance of a
section of a loaf the only conclusion that could be arrived at was that
the trouble was due to bacterial action, together with the products
formed. Starting from these premises it became necessary to inquire
into the sources of such contamination. These might be due to either
(1) Dirty and unclean premises and plant, or (2) to the water used, or
(3) to the yeast, or (4) to the flours, or (5) to bread improvers used
(if any). It could not possibly be the salt, because salt is so strong
an antiseptic that there could be no risk from this source. Numbers
(1), (2) and (5) were easily eliminated. This narrowed down the work
to a study of the flours and yeast. The details of the research will
show the means taken to determine, if possible, the actual causes
of the trouble. The work was still further narrowed down by the fact
that if bacteria were at work it could only be a group capable of
withstanding comparatively high temperatures. Again, a large number of
expensive media were unnecessary, as bread was a suitable food for our
purpose. The requisite appliances were those of an ordinary well-filled
bacteriological laboratory.
* * * * *
Ordinary microscopic slides of the diseased bread were made with
sterile water, and these examined by microscope. This revealed
the presence of moulds and mucor spores, yeasts—both the ordinary
cultivated and wild—and numerous bacteria. On further examination
after incubation at suitable temperatures, most of the above-mentioned
proved to be just the common micro-organisms existing in flours and
bread. Some of the bread was then incubated at 80 degrees Fahrenheit
for four days. The piece of bread was then found to be covered with a
whitish-colored growth, which later developed into a dark yeasty color
and possessed a very peculiar and strong odor. Samples of the flour and
yeast used in the manufacture of the bread were treated in a similar
manner. In four days the flour specimens showed the same peculiar
growth which, in two days, changed to the dark fawn color possessing
the same characteristic odor. The yeast, on the other hand, behaved
quite normally and developed none of the strange symptoms.
* * * * *
The next step was to try to infect some sterile bread with this
peculiar disease, if possible. To this end sterile bread was introduced
into Petri dishes, moistened with sterile water, and some of the dish
contents sprinkled with flour, and others with crumbs of the diseased
bread. The incubation temperatures were 68 and 80 degrees Fahr.,
respectively. At the lower temperature, as well as at the higher, the
cultures were all successful, but it took several days longer in the
specimens—at the lower temperature. Various other cultures were now put
on, with other media and different apparatus, with a view to isolating
the special cause of the disease. All specimens, and also micro-slides
from these, had to be examined regularly at fixed periods, entailing,
of course, an enormous amount of detail work which cannot here be set
forth. Suffice it to say that ultimately by varying the media and mode
of cultivation swarms of very minute oval-shaped non-mobile bacteria,
and also many rod-shaped mobile organisms, were isolated. By this
time all yeasts, moulds, mucors, and other complex growing organisms
had been eliminated. To ensure that all the apparatus and media were
sterile, blank specimens were put on so as to be parallel with the
special culture in each case.
By means of the plate (Petri dish) cultures and Bottcher moist cells,
a group of minute bacteria belonging to the Thermo or film species was
obtained by which this particular disease could be produced at will.
Moreover, prepared in this way, the bacteria which cause the disease
were, and still are, very virulent. It only remained now to identify
the particular species of the Thermo-group, but this was not an easy
matter, as the members of the Thermo group are exceedingly minute. The
plate cultures yielded colonies which rapidly increased in size, the
disease spreading over the media in all directions. It was finally
identified as belonging to the Proteus division of the Thermo or septic
bacteria. These exist in most fertile soils, hence the research showed
that the flour was produced from near the outer skin of the wheat
berry, or, in other words, a low grade of flour. Further, it proves
that the miller, with all his modern machinery, has not yet perfected
that portion which does the cleansing or washing of the wheat. It
should be remembered that the complete washing of the wheat, so as to
free it from dust and micro-organisms, especially in the deep crease,
and the fine hairs or beard at the top of the berry, is not at all a
simple matter; but much more could be done, even if only a very dilute
antiseptic was used in the final or next to the last washing water,
instead of finishing with the muddy fluid as at present.
[Illustration]
BAKERY ACCOUNTING
BY WM. W. ALLAN
Next to the baking business itself, the most important item is that of
an accounting system.
Checking Drivers
The first step in this direction is the making up of a list of the
various kinds of bread wanted by each driver, showing in total the
number of loaves of each brand ordered in the total column. In another
column under heading “Total Made” have the foreman enter the number
of loaves of each kind made. If a shipping business is conducted the
amount of bread needed can also be shown on this sheet under heading
“Shipping.” If a retail store is conducted in connection with the
bakery the amount needed for store may also be shown on this sheet
under heading “Store.” This completes the Bread Order. (See Fig. “A.”)
FIGURE “A.”
DAILY ORDER SHEET.
Date..................191..
Driver Driver Shipping Total Total
No. 1 No. 2 Store Order Articles Made
...................................... Buster Brown.........
...................................... Home Made............
...................................... Large Vienna.........
...................................... Small Vienna.........
...................................... Large Cream..........
...................................... Small Cream..........
...................................... Large Rye............
...................................... Small Rye............
...................................... Graham...............
Now prepare a loading sheet for each of the drivers which will show at
the end of the day’s business the total amount of each kind of bread
taken out and charged to each driver. (See Fig. “B.”) These sheets can
be extended and used for checking in the drivers, as shown.
FIGURE “B.”
DRIVER’S LOADING SHEET.
Driver................No. 1 Date...........191..
1st 2nd 3rd Total Dr. Cr.
Trip Trip Trip Out Articles Amount Amount
................................ Buster Brown $.......$.......
................................ Home Made $.......$.......
................................ Large Vienna $.......$.......
................................ Small Vienna $.......$.......
................................ Large Cream $.......$.......
................................ Small Cream $.......$.......
................................ Large Rye $.......$.......
................................ Small Rye $.......$.......
................................ Graham $.......$.......
...............................................................
...............................................................
Total Charges $.......
Cr. Expense $.......
Cr. Cash $.......
A form called “Driver’s Returns” (See Fig. “C”) should also be used,
showing the number of loaves of each kind of bread returned by the
drivers, and which should be kept, and all entries made thereon, by the
bread counter. It is very essential to have some one person, other than
the drivers themselves, to check out the drivers and keep the drivers’
loading sheets.
FIGURE “C.”
DRIVER’S RETURNS.
Driver................No. 1 Date...........191..
Total
Returns Articles Amount
............................. Buster Brown $.....
............................. Home Made $.....
............................. Large Vienna $.....
............................. Small Vienna $.....
............................. Large Cream $.....
............................. Small Cream $.....
............................. Large Rye $.....
............................. Small Rye $.....
............................. Graham $.....
..................................................
..................................................
Total.........$.....
Signed...................................
Counter.
* * * * *
Another form called “Proving Sheet” (See Fig. “D”) should be kept in
connection with the above forms, and upon which the daily driver’s,
store, and shipping sales may be entered and compared with the daily
output or total made.
FIGURE “D”
PROVING SHEET.
Date ............ 191..
Charged Bu. Hm. Lg. Sm. Lg. Sm. Lg. Sm. Gra.
To Br. Md. Va. Va. Cr. Cr. Ry. Ry. Gra.
Driver No. 1.
Driver No 2.
Store Account.
Shipping Account.
Total Charged ..............................................
Total Made ..............................................
Bread Department.
A Bread Department account should be kept in the ledger, and credit to
this account should be made for drivers, shipping and store sales, and
if bread is sold on the basis of four cents per loaf the total credit
to this account divided by four will give the total number of loaves
approximately sold for a month or any given period, which figures may
be used in arriving at the cost of production per 1,000 loaves for any
item of expense, such as bakers’ salaries, fuel, merchandise, etc.,
etc.
At the end of the month charge to the bread department all items of
expense for that month, such as advertising, salaries, sundry expenses,
light and fuel, merchandise, stable expense, and the monthly proportion
of insurance and taxes—the balance will show the profit or loss in this
department for such period.
Shipping Department.
If a shipping business is conducted, a shipping department account
should also be kept, and to this account can be charged all bread
shipped at the rate of, say three cents per loaf—crediting same to
bread department. Charge should be made to this account for all express
charges and for its proportion of salaries. The credit to this account
will be the gross charges to the parties to whom bread is shipped. The
difference will show the profit or loss.
My experience has been that if the proper charges are made for all
expenses in connection with shipping, including losses owing to bad
account, the wear and tear and loss of baskets—the shipping department
will invariably show an actual loss, even on the basis of charging
only three cents per loaf for all bread used in shipping, unless bread
returned by the drivers is used in shipping, and which is used for this
purpose by some bakers, and which otherwise would have to be disposed
of for considerably less.
Cake Department.
Where cakes, pies, cookies, etc., are made in connection with bread
they should be separated from the bread department and all could be
included in one department called Cake Department, or any other name
suitable. The materials used for the making of these goods should
be charged direct to this account when purchased, and all materials
used from the bread department merchandise should be charged to Cake
Department merchandise and credited to Bread Department merchandise.
Also charge to Cake Department its proportion of bakers’ salaries,
light and fuel, and other expenses belonging to this account. The
credit to this account will be the drivers’ returns from the sale
of pies, cakes, etc., and for those sold to the store or shipping
customers.
Store Department.
If a retail store in conducted in connection with a bakery, all goods
taken from the shop should be charged to Store Account at the regular
wholesale prices, and credited to the bread or cake department. Charge
should also be made to Store Account for clerk salary attending store,
and should also be charged for its proportion of light and fuel, office
salary, and other expenses, and also for all merchandise purchased from
the outside to be sold in the store. The credit to this account will be
the daily sales as shown by the cash register.
Stable Feed.
A stable feed account should be kept to which is charged all items of
hay, grain, etc., used for horse feed. At the end of the month the
balance of this account can be charged into Stable Expense Account. The
object in keeping this account separate is for the purpose of arriving
at the cost for feeding a horse for a given period, which can be done
by dividing the number of horses into the total charges to this account.
Stable Expense.
Charge to this account items of medicines, veterinary bills, shoeing
bills and stable man’s wages, and all other items of expense belonging
to this account. At the end of the month charge the balance in Stable
Feed Account to this account, which will then show the entire cost of
operating the stable.
General Accounts
Ledger accounts should also be kept of Buildings, Harness, Horses,
Machinery, Fixtures, Ovens and Wagons, and a certain amount should
be credited at the end of each month to each of these accounts to
cover shrinkage, the total amount of these shrinkages being charged
to Expense Account. Ledger accounts should also be kept of Insurance
and Taxes, charging all bills for these items to these accounts, and
crediting these accounts at the end of each month with their monthly
pro ratio for these items, charging at the same time this pro ratio to
Expense.
Inventory.
To install an accounting system as described above, which is on a
monthly basis, it will, of course, be necessary to take monthly
inventories of Fuel and Merchandise for each department, Stable Feed
and Store Stock.
A system such as I have outlined is adequate for handling the
accounting end of a baking business having an output up to eight or
ten thousand loaves daily, but for a larger baking business a more
intricate system would of necessity have to be installed and which
would carry with it a great many more accounts than I have named.
A great many minor record accounts could be kept in connection with the
above system, but it would be quite difficult to explain all these.
Breaking an Egg with One Hand.
The trick of breaking an egg with one hand is something that you should
learn how to do. It not only gives you speed, but shows that you are
a workman thoroughly familiar with your business. The trick can be
acquired with a little practice. To do it nicely the hand should be a
little moist. Hold the egg in the right hand between the forefinger and
the second finger with the thumb on top. Strike the egg once sharply
on the rim of the glass to crack the shell, then holding it over the
glass press down slightly with the thumb and the egg drops out, leaving
the shell in the hand. While learning to do this the glass should be
allowed to stand on the counter, so that if you fail, the left hand
can come to the assistance of the right; but just as soon as you know
that you can break the egg with one hand, then you can hold the glass
in the other. This saves time, especially when you have two or three to
prepare at once. When you have become proficient with the right hand
try the left until you, can use either or both.
PRACTICAL FLOUR TESTS
Color and Texture.
The color of bread made from wheat flour varies with the kind of wheat
used in making the flour and also with the grade of flour used in
making the bread. All wheats contain minute quantities of a yellow
coloring matter, consequently a fresh, well-milled unbleached patent
flour has a live, bright, yellow tint. This yellow tint disappears when
a flour is aged or artificially bleached and the flour becomes almost
snow white. The lower grades of flour have, in addition to the yellow
color, a dark color, due to foreign matter and bran particles. This
color does not improve much with age, nor is it possible to improve it
by bleaching.
Bread usually appears whiter than the flour from which it is made. This
is due to aeration, i. e., mixing air and gases thoroughly through the
dough in kneading and fermentation. Very little bleaching really occurs
during fermentation, in fact fermentation changes some of the starch
which is snow white into dextrin, which is a yellow substance. The
whitening effect of aeration, however, overcomes the yellow color due
to chemical change and causes the bread to appear whiter than the flour.
In comparing colors of bread in comparative baking tests, there is no
better method than allowing the loaves to cool, cutting a slice from
each, placing side by side, and using your judgment as to the value of
each color in comparison to standard loaf. In comparing a number of
loaves by this method the colors will range through tints of white,
yellow, gray and blue. Taking pure white as 100 per cent. the other
tints in order of their value, are yellow, blue and gray, but it
sometimes becomes a question of judgment of the observer which of the
colors is the brightest and most clean and of most value.
The texture of bread is caused by the expansion of the dough by the
carbon dioxide which tends to escape but is held in and gathers in
small quantities through the dough. When bread is baked the dough
retains a permanent shape and the cavities in which the gas gathered
give the bread a porous appearance. These holes vary in size and shape.
A flour with a good quality of gluten holds the gas in small globules
and therefore the holes are small and usually elongated from bottom
to top of the loaf. This is good texture and when touched gives a
sensation of touching velvet. A poor gluten allows the gas to gather
into large, round globules and produces a coarser texture and one which
is harsh to the touch. Too long a period of fermentation or too much
water in the dough will also produce poor texture. As in color, value
of texture depends on the judgment of the observer.
[Illustration]
MEMORANDUM.
For Notes and Recipes.
_We build the_
_Standard Oven_
_For Bread and Cake_
With every modern improvement, strong and durable.
Baking service is =perfect and uniform= in every part of oven.
CONSUMPTION OF FUEL
SURPRISINGLY SMALL
——
_Standard Oven Co._
_Pittsburgh, Pa._
When writing advertisers mention Book of American Baking
[Illustration: MAKES GOOD BREAD
Red Star Compressed Yeast Co.
79-81 Buffalo St., Milwaukee]
“_Big Diamond_”
is the strongest flour known to the trade—always uniform—always highest
in quality.
_=Big Diamond Milling Co.=_
_=Minneapolis, Minn.=_
When writing advertisers mention Book of American Baking
THERE IS MONEY IN THIS FOR YOU!
=THE MIDDLEBY=
=The up-to-date oven
For the up-to-date baker!=
[Illustration]
When buying an oven,
why not buy the best?
Why not get an oven that will raise the quality of your goods? Why not
get an oven that will save you fuel?
Better quality of your goods means increase in business, and increase
in business means money to you.
A saving in fuel also means money to you.
YOU GET ALL THIS IN A MIDDLEBY OVEN
We want you to get the benefit of this saving, and we know you can get
it by using a MIDDLEBY. Write to-day for our catalogue.
=Middleby Oven Manufacturing Co.=
=769 West Adams Street, Chicago=
=286 State St., Boston, Mass.= =605 So. 6th St., St. Louis, Mo.=
When writing advertisers mention Book of American Baking
Thomson Loaf Moulders
These machines are rightly recognized throughout the world as the
STANDARD machines for moulding dough. Over 1,500 have been sold.
=Combination Loaf Moulders=
Regular Loaf Moulder with an Attachment for making Long or French Bread.
=Zerah Ballers=
Round up your doughs. It will give you a larger and better loaf.
=Combination Roll Moulders=
Either straight finger rolls or perfectly pointed Vienna Rolls may be
made on these machines.
=Zerah Continuous Proofing Closets=
These closets are a great help in the proofing of your doughs.
Let us tell you more about our machinery.
WE ARE THE LARGEST EXCLUSIVE MANUFACTURERS OF BAKERS’ MACHINERY IN THE
COUNTRY.
———
C. A. Thomson Machine Co.
345-349 Main Street, Belleville. N. J.
When writing advertisers mention Book of American Baking
[Illustration]
=The Hubbard Portable Oven=
Meets every requirement in the baking trade.
Bakes perfectly.
Send for catalogue and full particulars.
—————
=HUBBARD PORTABLE OVEN CO.=
New York: 262 West Broadway Chicago: 1136 Belden Ave.
Philadelphia: 47 North 7th Street Boston: 10 Broad Street
St. Louis: 506 North 18th Street
_Write nearest office_
When writing advertisers mention Book of American Baking
=HOYT’S GLUTEN BISCUIT CRISPS=
=Made from Gum Gluten=
========
THE MOST DELICATE GLUTEN PRODUCT MADE. RECOMMENDED FOR PROTEIN DIET AND
FOR INFANT FEEDING.
========
ASK ABOUT OUR
=Pure Gluten Flour=
_SAMPLE MAILED FREE_
========
The Pure Gluten Food Co.
90 WEST BROADWAY, NEW YORK
When writing advertisers mention Book of American Baking
[Illustration: OPTIMUS MEANING THE BEST]
OP MALT EXTRACT
for Bakers’ Use
is the Cream Syrup from select, rich, ripe, Minnesota barley malted.
The day has gone by when the baker of bread can afford to ignore the
value of O P Malt Extract.
The value is real, real to the baker and real to his customer.
Formulae for its proper use in bread work, cake, buns, doughnuts,
etcetera, will be supplied to users.
Maybe you can get along without it. We don’t deny it,—so could our
ancestors get along without steam and electricity, but—
Send your order now.
Put up in 112 lb. cases, half barrels and barrels.
We are the World’s Headquarters for Malt Products.
=Malt-Diastaste Co.
79 Wall St., New York=
Laboratory
Garden St. & Bushwick Ave.
Brooklyn.
Dept. Baking Technology
1124 Myrtle Ave., Brooklyn.
Dept. Medicine & Analytical Chemistry
Maltzyme Co., 21 Smith St., Brooklyn.
[Illustration: TRADE MARK]
When writing advertisers mention Book of American Baking
SEVENTY PER CENT.
of the bread consumed is baked at home, because the housewife thinks it
CLEANER and BETTER than the bakers’ loaf.
A wrapped loaf SATISFIES her as to its cleanliness, and tends to
CONVINCE her that the quality is superior.
[Illustration: WAXED WRAPPER
GERM PROOF
DUST PROOF
MOISTURE PROOF]
The large line of Bread Wrappers manufactured by us includes the finest
quality that can be made, as well as some very good, but cheaper ones.
Some are waxed on one side only and may be fastened to the loaf with
gummed tape. Others are so waxed that they may be sealed with heat
without using string or tape.
[Illustration] _=Send for Samples and Prices.=_ [Illustration]
_UNION_ _WAXED & PARCHMENT
PAPER COMPANY_
_Hamburg, New Jersey_
When writing advertisers mention Book of American Baking
Take These Three Rings
[Illustration: Purity
Strength
Flavor]
Assemble them in this manner
[Illustration: TRADE MARK]
and you have the mark that stands for the =best= there is in =Malt
Extract=.
Making all the malt we use from the best barley purchasable enables us
to supply you with better Malt Extract for less money than any one in
the business.
=Let us prove it to you.=
=P. Ballantine & Sons
Natural Cereal Syrup Dept.
NEWARK, N. J.=
=============_Distributing Depots_=============
=NEW YORK, CHICAGO, PHILADELPHIA,
BOSTON, BUFFALO, TORONTO AND MONTREAL=
When writing advertisers mention Book of American Baking
“Thorobred” Mixer
[Illustration]
_=Best on SOFT and STIFF Doughs. Easy running—few parts—rigid.=_
_=Reduce your LABOR COST and improve your output and bank account.=_
_=SIMPLE, DURABLE, EFFICIENT.=_
——————
=The Lynn-Superior Co.=
=CINCINNATI, OHIO=
=BOSTON=
=NEW YORK=
=ST. LOUIS=
=KANSAS CITY=
When writing advertisers mention Book of American Baking
_When you need_
Jams, Jellies
and Piefillings
Extracts or Specialties
_Be sure you order from_
[Illustration]
H. A. JOHNSON CO.
STATE ST. BOSTON
Everything for the
Baker, Confectioner
and Ice-Cream Maker
When writing advertisers mention Book of American Baking
EKENFLOR
THE
BEST
MILK
POWDER
MADE
——————————
In summer, of all times, why use liquid or condensed milk? It sours
quickly, attracts flies and gives your bake-shop a dirty, unsanitary
appearance.
We are making, as always, the standard milk powder—the one by which
others are judged. =EKENFLOR= is its name, and it is made in several
grades, containing various percentages of butter fat.
——————————
=THE EKENBERG CO.=
=CORTLAND, N. Y., U. S. A.=
When writing advertisers mention Book of American Baking
_Put a_
_Liquid Iceless Soda Fountain_
_In Your Retail Store_
[Illustration]
It brings in cash money and lots of it every day.
The profits are large and the soda water crowd buys your bakery and
confectionery goods, besides increasing the business of your ice cream
department.
Best advertisement a retail baker can have.
Run it every day in the year—cold sodas in Summer and both hot and cold
sodas in the Winter.
THE LIQUID ICELESS
will _save_ its whole cost in reduced ice bills, compared with any
other fountain made.
We sell it on very easy payments—let it pay for itself out of _part_ of
the profits.
Write the nearest “Liquid” Branch. Use the coupon.
The Liquid Carbonic Co.
CHICAGO New York Pittsburg St. Louis Milwaukee Cincinnati Dallas
Minneapolis Kansas City Atlanta
......................................................
THE LIQUID CARBONIC CO.
Please give full particulars and estimate of cost on
a Liquid Iceless Soda Fountain to occupy not over
...... ft. x ...... ft. floor space.
Name..............................
Town................ State..
Book of American Baking.
When writing advertisers mention Book of American Baking
_Fleischmann’s Yeast_
Has been the STANDARD for half a century, thus indicating that its
QUALITY and UNIFORMITY has always met the requirements of Bakers.
=The
Delivery
Service=
is as perfect and dependable as the United States Mail.
Fleischmann’s Yeast NEVER disappoints in any way.
When writing advertisers mention Book of American Baking
Keep Posted
Bakers Weekly
is the only Weekly Bakers Paper in America and its Special Editions
devoted to the _Retail_, _Wholesale_, _Operative_, _Technical and
Cracker Baker_ are widely read the world over.
DOMESTIC SUBSCRIPTION
ONE DOLLAR YEARLY
SAMPLE COPIES ON REQUEST
AMERICAN TRADE PUBLISHING CO.
NEW YORK CITY
When writing advertisers mention Book of American Baking
* * * * *
Transcriber’s Notes:
Obvious punctuation errors repaired. Some fractions were sometimes
printed as 1-3 and sometimes as ⅓. All were changed to ⅓. Repeated
headings were removed to avoid redundancy for the reader.
Many of the recipes had baking temperatures of a much higher degree
than we’d use in baking now such as 550. These were retained as printed.
Varied hyphenation was retained as in words like cornstarch,
corn-starch and corn starch.
The four pages of blank Memorandum changes were condensed to one.
Page 6, “Neopolitan” changed to “Neapolitan” (Neapolitan Cake)
Page 16, “ozs.” changed to “oz.” (2½ oz. powdered)
Page 19, “Carraway” changed to “Caraway” (oz. Caraway Seed)
Page 25, “nuterine” changed to “nutrine” (pound of egg nutrine)
Page 25, “33” changed to “330” (about 330 degrees F.)
Page 28, “fondard” changed to “fondant” (good fondant icing)
Page 30, word “in” added to text (in certain kinds of)
Page 32, “cottoline” changed to “cottolene” (8 pounds cottolene)
Page 39, “manufactuer” changed to “manufacture” (manufacture of cakes)
Page 48, “Chicolate” changed to “Chocolate” (Chocolate icing is made)
Page 50, “dissove” changed to “dissolve” (then dissolve the soda)
Page 53, “litle” changed to “little” (and a little flavoring)
Page 59, twice “foudant” changed to “fondant” (vanilla flavored
fondant) (pink colored fondant)
Page 69, word “it” added to text (solution it becomes)
Page 70, “Old samples” changed to “In old samples” (In old samples of)
Page 72, “hydroscopic” changed to “hygroscopic” (is very hygroscopic)
Page 79, “degreess” changed to “degrees” (heated to 176 degrees)
Page 80, repeated word “the” deleted from text. Original read (Of the
the carbohydrates, glucose)
Page 80, “C6 H12 O6” changed to “C_{6}H_{12}O_{6}” (those of
C_{6}H_{12}O_{6})
Page 89, “thte” changed to “the” (a little while the)
Page 89, “for” changed to “far” (been too far prolonged)
Page 89, “sig nof” changed to “sign of” (a faint sign of red)
Page 91, “whichc” changed to “which” (yeast which gives)
Page 92, “the 2shortest time lontains” changed to “the shortest time
contains”.
Page 92, “(a)” changed to “(A)” ((A) a suitable “wort”)
Page 92, “oyxgen” changed to “oxygen” (gases, hydrogen and oxygen)
Page 99, “avery” changed to “a very” (a very strong flour)
Page 100, “fourth” changed to “fifth” (The fifth process in bread)
Page 108, “solr” changed to “sour” (regular sour dough)
Page 108, repeated phrase “piece of sour dough is added by some”
removed from text.
Page 109, “frund” changed to “grund” (A larger “grund sour”)
Page 111, “distain” changed to “disdain” (disdain sour and flavorless)
Page 112, “albumenoids” changed to “albuminoids” to match rest of usage
(higher content of albuminoids)
Page 116, table, all “gms.” for plural grams changed to “gm.” to match
rest of usage in text and common usage as well.
Page 116, “ang” changed to “and” (and significant facts)
Page 116, “resuts” changed to “results” (but the results show)
Page 116, “celluose” changed to “cellulose” (enclosed by cellulose)
Page 117, “adde” changed to “added” (had no sugar added)
Page 120, “quanties” changed to “quantities” (may use larger quantities)
Page 129, “nutrious” changed to “nutritious” (nutritious extractive
matter)
Page 130, “propagandation” changed to “propagation” (befitting their
propagation)
Page 131, “went” changed to “want” (such as want to get)
Page 132, “Viscuous” changed to “Viscous” (Viscous fermentation
produces)
Page 151, “minues” changed to “minutes” (in twenty minutes’ mixing)
Page 153, “havve” changed to “have” (all have books full)
Page 155, “oounce” changed to “ounce” (as ¾ ounce to)
Page 155, repeated word “are” removed from text (if they are are not
found)
Page 158, “H^{2}O” changed to “H_{2}O” (matter 0.7, H_{2}O)
Page 159, “lactrose” changed to “lactose” (lactose is the only)
Page 161, “Baterial” changed to “Bacterial” (the Bacterial
Contamination of)
Page 163, “nad” changed to “and” (yeasty color and possessed)
Page 183, “etcetra” changed to “etcetera” (buns, doughnuts, etcetera)