THE CONSUMPTION OF WHEAT 289 



apron underneath, which carries it along in a rolling motion, 

 and by a fixed top-piece, which is lined with sheep's wool in 

 order to prevent sticking. The loaf travels about three feet. 

 This is the Corby patent. After molding, the bread is placed 

 in pans to rise. The best temperature for this is from 70 

 to 75 F. 



The bread is baked in a continuous oven fired by coal. The 

 temperature for baking should be from 450 to 550 F., so that 

 the interior of the loaf will be at the boiling point, 212 F. 

 When baked, the loaves are tipped out of the pans upon racks 

 to cool, after which they are ready for sale. It is by varying 

 the proportion of ingredients, the quality of the flour, the size 

 of the loaf, and the time of rising and baking, that each 

 baker produces bread of a quality in accord with his own 

 ideas. The amount of bread produced from the same flour 

 also depends to a great extent upon such variations. Rolls are 

 cut by a special machine, 36 at a time. They are placed to 

 rise, after which they are shaped by hand. They rise again, 

 and then are baked. There are also special machines for mix- 

 ing and cutting cake. 



Kinds of Bread. Common or leavened bread needs no de- 

 scription. Unfermented or unleavened bread is of two kinds: 

 That in which substitutes producing carbonic gas are used in 

 place of yeast, and that in which nothing but flour and water, 

 and perhaps salt, are used. The former, also known as a 

 vesiculated bread, is made in three different ways: (1) Car- 

 bonic acid is developed within the dough through fermentation 

 of the flour; (2) the dough is mixed with water that has been 

 previously mixed with carbonic acid; or (3) carbonic acid is 

 disengaged from chemicals introduced into the dough. Mary- 

 land, or beaten biscuit, is an interesting variety of unleavened 

 bread. Air is introduced into the dough by means of folding 

 or pounding. These small portions of air expand in the baking, 

 making a porous bread. 



The original graham bread was made from graham flour 

 without yeast or any of its substitutes. The dough was left 

 standing several hours before baking. It was heavier than 

 ordinary yeast bread, but somewhat porous, probably owing to 

 fermentation started by bacteria accidentally present in the 



