Experimental milling and baking. 
15 
EXPERIMENTAL BAKING. 
In baking bread, two general methods are in common use, namely, 
the sponge method and the straight dough method. The former 
method is used in the experimental milling and baking laboratory in 
connection -with investigations for the purpose of the ^rain standards. 
The equipment and formula used and the procedure in making tests 
are described below. From 16 to 18 samples are baked in one day. 
The baking formula and method described here nave been used 
in this laboratory since 1915 so that all the baking results should 
be comparable. This laboratory is now investigating recent ad- 
vances in experimental baking procedure with a view to making 
changes in method if found desirable. 
BAKING EQUIPMENT. 
Tin flour pans, size G| by 8 by 2^ inches with covers. (Fig. 12. | 
Earthen, crocks, size \ gallon." with tin cover, for sponging and doughing. (Fig. 12.) 
Iron baking pans, size 3 by h\ inches at bottom. 3f by &§ inches at top and h\ inches 
deep. PiL r . 12. 
Electric agitator for mixing yeast solution. Fig. 13. > 
Dough mixing machine. Fig. 14. 
Proofing cabinet. 24-compartment. 12 upper and 12 lower. Size 1 foot 8 inches by 
2 feet 10 inches by 5 feet 1 inch, electrically heated and equipped with an 
automatic thermo-regulator for controlling the temperature of the air within. 
Fig. 15. 
Double compartment electric oven with snap switch for high. low. and medium heats. 
and equipped with thermometer for each compartment. Fig. 16. 
Loaf measuring device, graduated in cubic centimeters, to show quantity of flax- 
ted displaced by baked loaf , (Fig. 17. 
Fig. 12.— Tin flour pan, earthen crock, and iron baking pan used iu baking. 
BAKING PROCEDURE. 
The following formula for baking is used 
Flour. 
Sugar. 
Salt.. 
Yeast . 
Grams. 
.. 340 
.. L5 
5 
.. 10 
Water distilled . quantity sufficient to produce a dough of proper consistency. 
The flour samples are usually aged a week before baking. The 
quantities of flour and salt required in the tests are weighed out the 
afternoon preceding the day the test is to be made. The Hour is 
