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THE MAKING AND BAKING OF BREAD.

MODERN METHOD DESCRIBED. One of the most up-to-date plants i» Australasia for the baking of tread was opened in Eden Terrace district three weeks ago. By the courtesy of Mr. Walter Buchanan, a representative of the "Auckland Star" was shown over the new bread factory, which shews the rapid advance which has been made in the matter of baking. From first to last the dough, is hardly ever touched by human hands, and it is naked in an oven of the very latest type, where there is neither smoke nor ashes, as the heating is done entirely by steam pipes, and everything is so finely gauged, that once the right heat has been fixed the foreman can lock the dampers and feel assured the bread will be all properly baked, and, what ie more, that there will' be no variation in the average, the loaves nearest the sides and ends of the ovens being in no way subjected to more heat than those placed in the centre. A visit to this factory proved most interesting. In the first place the building is a large one, three stories high, and constructed of brick. It has 160 feet frontage to Victoria-avenue, by a depth of 120 feet. The bakehouse is entirely floored with concrete and in this is laid tram lines, so that everything can be run, easily round to the ovens, and from there to the platforms, where the carts art- loaded. A feature of the establishment is the saving of labour in every possible way. The ovens are situated at tho northern end of the "building. These present a handsome appearance, 06 the frontage is all of white glazed "bricks, relieved with a double line of blue ones and single rows of chocolatecoloured ones. There are six ovens, and space is reserved for another seven. Another feature of this factory is that as all the heating is done with coke there is no dense volume of smoke emitted from i tne G chimneys to worry the wives of surrounding residents on washing-day.' "hose ovens are capable of turning out HiOO loaves an hour, and fancy bread is ; baked in about half an hour. Each oven is provided with registers to show the heat, and there are arrangements for instant cooling in the event of it being needed. In the front is a hot air chamber, which can be utilised when it is necessary to suddenly increase the heat in the oven. The building in which the ovens are located contains 23,000 square feet of concrete flooring. Ascending to the top floor in order to learn the mystery of the making of bread, the reporter was first shown a room where accommoi dation is provided for storing 500 tons of flour. The walls of this room are constructed hollow to obviate any danger of damp 1 . From this room tlie Hour is tipped down a chute to the second floor, and in going passes through a sifter, whicli removes any foreign substance such as bits of jute from the sacking. The flour, when sifted passes into an automatic kneading machine. In order to maintain an even temperature in this room around the walls are hot steam pipes. Separated from the main floor is a small room, in which the yeast is made, and the vessels in which it works are all covered with wire gauze screens, to keep away any contamination by flies. Returning to the main portion of this floor, the visitor's attention is directed to the i kneader. This only holds a certain weight of flour, and so that there cannot be any mistake made as to the proportion of water used, it is supplied from a tank which is fitted with a gunge, so that only a certain quantity can run into the kneader. The dough is emptied without being touched by hand Into a trough, which is thpn run nn whirls to its position, where it remains for a certain period until the dough has risen. These troughs are composed of wood, but lined with zinc to obviate the danger of souring. While the dough is rising each trough is covered with canvas to keep out all dust. When the dough is ready for making into loaves it is passed down another elmte to a very | intricate machine, which automatically weighs the dough into one. two, or fourpound pieces, as required, and these drop lout on to a travelling band, which passes then on to the moulding machine. The weighing machine drops a loaf a second, and these travel along to the moulding machine, where they are rolled on Both sides, and while still moving are. pressed by a machine from above, being finally received nt. the other end, whpre a man just lifts the loaf into a pan. or shapes it for fancy bread as required. The loaves are then placed on a table on wheels, which when full is run on tramlines lo the oven, where there is a great chanp^ on the old system of loading. The bottom of the oven is simply puTTed right out. heinsr on wheels, and this is loaded with the loaves and then run in again, so that very little time is lost in filling and emptying the. oven. When the bread is baked, the bottom of the oven is apain pulled out. and slipped off with metal rods on to a table, which is then run into the adioininq- part of the building, where the 23 delivery enrts ore landed under rover during tho night, ready for delivering eariv in the morning. The drivers never tench the liread until they deliver it to the customer. Separated from the bread factory is a Wpp stable. which accommodates 30 horses, nnd this is kept remnrknblv clean; in fact, cleanliness and labour-saving are marked feal- : ures of this up-to-date bread factory.

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THE MAKING AND BAKING OF BREAD. Auckland Star, Volume XL, Issue 85, 10 April 1909

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