SHORT WEIGHT IN BREAD.
TO THB EDtTOB OF THE EVENING POST, Sib — Having seen several timtes complaints about short-weight bread in your paper, you will please allow me to give this answer to protect the honor of the bakers. It is im--possible for us to bake bread at an exact weight whatever The dough in my bakehouse is scaled 2to 2£ ounces ; when the turn-over loaves, as they come out of the oven, are'piiton the scale, they will prove to be of good full weight. In an hour's time, when cold, they will have lost more than an ounce, and more again until evening or next morning. The better and crustier the bread is baked, the less in weight, but more wholesome, it is. There is a law in England that bread shall be full weight; in coiuequence, pieces of bread are given with every loaf, and that is what we would have to do if the law should pass here, and I would be glad of it, as our much-respected customers would then cease to grumble. I am, &0., Geobge Vesseleb, Ist Maroh. Baker.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP18810302.2.31
Bibliographic details
Evening Post, Volume XXI, Issue 50, 2 March 1881, Page 3
Word Count
185SHORT WEIGHT IN BREAD. Evening Post, Volume XXI, Issue 50, 2 March 1881, Page 3
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in