HYGIENIC BREAD.

Dominion, Volume 4, Issue 1148, 8 June 1911, Page 3

HYGIENIC BREAD.

• .MR. W. A. KELLOW'S BAKERY. [Published by Arrangement.] In these days when the importance of a pure food-supply is rightly insisted upon, it is pleasant to come across a business man who is moving along with the time and conducts his business, not only with an eye to profit, but in such a way as to effectually safeguard, the public health. To this class belongs Mr. W. A. Kelloiv, the proprietor of a model bakery in Taranaki Street, from which bread is distributed daily over a wide area. A representative of this paper, who paid a visit to Mr. lvellow's establishment yesterday, was conducted from an airy snop down a long right-of-way into a bakehouse, capable in every particular of satisfying the most exacting demands that could possibly be advanced in the name of hygiene and a pure food-supply. Along ono side this roomy home of the bread is lined by five big ovens, each of which will hold lire hundred loaves. Lining the other wall and in the intervening space are the troughs and benches used in the manipulation of the dough: 'Everything is spotlessly clean and so carefully have lighting.and ventilation been attended to that the atmosphere within this truly model bakery is absolutely pure and sweet. Big skylights light the bakehouse to its remotest corners and even when the five groat ovens are going at full blast tho ample ventilation of the place makes the heat easily bearable. Apart from its scrupulous cleanliness the bakehouse is equipped on modern line'. Cleanliness is all-important, but it'is not the only thing of importance to be considered in the manufacture of bread. An ample supply of hot water is carried to all parts of the bakery from a big boiler which finds a place between two ovens. Over the long trough in which the dough is mixed stands a patent appliance by means of which water, in any desired quantity, is reduced to an even temperature. In Kellow's bakery bread is made as.it should be with every possible attention to such matters as'proportion and temperature both in the mixing of the dough and in the baking ( of the bread. Each oven is fitted with a pyrometer, which records its heat, a clock, and automatic gas lamps for lighting its interior space. The men who work in Mr. Kellow's bakery wear the same clean and wholesome appearance as distinguishes their surroundings. Mr. Ivellow demands lof his employees that they should be [ healthy when they ore first employed and-they remain so because they labour amid healthy and wholesome surroundings. Tho bakehouse is, so to speak, the centro and hub of an extensive establishment which,' in 1 every detail, bears witness to tho attention that ha?/been , paid to cleanliness and efficiency. Flour is supplied, to the troughs from an elevated storo capable of holding two hundred tons. Into this place tho flour is hoisted by an electric lift which bears it aloft at the rate of five tr.ns in a quarter of an hour. Adjoining the bakehouse and on tho same 'level, is a yeast-room which can bo'compared to nothing more aptly than a , clean and well-kept dairy. Its walls are white from floor to ceiling and the melal work of appliances it contains is polished bright and clean. The court in which the carts are loaded is just beyond the yeast-room. It is roofed over and cleanliness js observed here just as scrupulously as. in the inner rooms of the establishment. In a word, bread of all kinds is manufactured by Mr. ICellow amid conditions of perfect cleanliness from the time .the materials are first handled until the finished product is sent out for delivery. The stables deserve a word of separate praise. To begin with they aro built apart on the side of the building opposite to the court in which the bread is loaded. But stables such as these might stand without, offence in the loading court itself or in the bakehouse, for that matter. The floors are concrete, and the walls of solid brick. Tho stalls are floored with gratings covering drainsconstructed on the most approved principles. Each manger has a water-supply laid on and a drain leading away from tho drinking .vessel it contains, so that it may be instantly cleaned. Briefly, Mr. Kellow's horses live in clover. Lighted up with its big incandescent' lamps, when tho horses are in their stalls at night, this .stable presents a picture that delights the heart' of an animal-lover. Best feature of all there is a complete absence .of offensive smell. So well is the stable ventilated that even when it is' locked and with its windows closed, no matt'er how full it may be. the atmosphere is perfectly clean and wholesome. At.the end of the stable there is a horse infirmary, but it is usually empty. At present it is tenanted only by bicycles. From end to end Mr. Kellow's bakery is splendidly equipped and spotlessly clean. That is the story in a nut-shell. There is no decaying wood or any similar unpleasantness. Tho buildings are of a solid construction, and in every way an appropriate home for the manufacture of bread that is as pure and wholesome as could possibly be desired. A word as to the product of this model establishment, may not be amif=s. That "the staff of life" varies greatly in quality suffering housekeepers know by .bitter experience. Bread may be either a sodden and iiuwholesome contribution to the dietary scale or a staple food of the most valuable kind. Thirty-five years of working experience have taught Mr. Kelloiv to produce a 1 loaf of unimpeachable quality and to do it unfailingly. The loaves that are turned out daily from his clean, bright bakehouse, and carried far and wide in seven delivery carts, will not only satisfy, but delight, any housekeeper into whose hands they fall. Be it white bread, brown bread, special brown bread with all the bran taken out, real wholemeal bread, or bermaline bread, each loaf is fragrant, light, and appetising. Average consumers, 011 serin" the=« triumphs of brenrl-meking art. wi'l b? sitisfird as to the character and equipment rf the in which thev are nroduee/1. Tf inv eni'i"ns souls should trace the nntter to its «ouri"\ they will find that the' many rood qualities of Mr. bakery have been "ndcrstated. rather (ban o'-sr-ratpd here. Many good featurps n'her t''v.i Iliose d<«eribod are '-o be in the fine es'ab. lishmenfc whieli Mr. Ke.llow has raised in furtherance of his manufacture, and tlio-a i r , no pintle thing to he set 011 (b« other .sido of the account. The bakerv whonre the conip? is as pevfpcf- ns the bread itself, and will equally b?ar Hie mut scrutiny or any conceivable test that may be applied.