THE USES OF WHEAT PRODUCTS 185 



of bread making. These processes are in turn 

 being improved each year. Now no hand need 

 at any time come into contact with the bread. 

 The materials are weighed, tempered exactly, put 

 into the mixers, thoroughly combined, and forced 

 into troughs in the fermenting room. When the 

 dough has reached the desired lightness it is 

 dropped out of the troughs into the divider, where 

 it is cut into pieces of the weight desired. These 

 pieces are then carried on a canvas belt to the 

 rounder, by which they are rolled into balls. They 

 are then conveyed into the proofer. This is an 

 inclosed vat where the balls are moved slowly up 

 and down until they recover their lightness. 

 From the proofer they are carried through the 

 molder, where they are given proper shape. The 

 molder drops them into the baking pans, which 

 are placed on racks until ready to be transferred 

 into the ovens. After the loaves have been taken 

 from the oven and cooled, they pass through the 

 wrapping machine. Then they are ready for the 

 delivery wagon. 



The bread delivery wagons are familiar sights 

 in every city and even in some rural districts. 

 An up-to-date bread wagon has a closed box 

 which is lined with canvas to keep out the 

 dust. The loaves rest on trays and the whole 

 interior is kept scrupulously clean. 



The strictly modern bakery is a model of sani- 



