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.”