i8 4 THE WHEAT INDUSTRY 



Scientific Methods of Bread Making. The house- 

 wife and the old-time baker recognize that a cer- 

 tain amount of luck enters into each baking. They 

 cannot produce a uniform product. Modern bak- 

 ing is scientifically done. Nothing is left to 

 chance. The baker has studied the principles of 

 baking and understands the working of the laws 

 that govern his product. In his bakery there is 

 a laboratory where with microscopes, tubes, bal- 

 ances, and other instruments, the materials to be 

 used are tested by experts. By this means baking 

 qualities of the flour are determined and uniform- 

 ity is maintained by blending flours whose con- 

 tents are known. The temperature and the 

 humidity of the mixing room are likewise controlled 

 to such an extent that uniform conditions are 

 maintained regardless of weather changes. Flour, 

 yeast, salt, milk, sugar, - - everything put into 

 the vat is weighed in exact proportions. Should 

 the flour or yeast vary or should a slightly differ- 

 ent product be desired, the baker knows just 

 what treatment is needed to produce the desired 

 results. He is guided by scientific laws. 



Sanitation in Bread Making. - - The teachings 

 and demands of modern sanitary science and the 

 desire to cut down manufacturing expense have 

 been factors which have acted as a spur to both 

 machine men and bakers. Both of these causes 

 have stimulated a demand for automatic processes 



