SCIENTIFIC BREAD BAKING
LOCAL FIRM'S ENTERPRISE ■Within, the last decade or so, farreaching improvements in the ruethbd of bread-baking have taken place, with the result that the loaf made by the modern method is infinitely superior in texture, flavour, and quality. Evidence of this is found in the bread produced by that popular firm, J. G. Lau-, renson and Son Ltd., Roslyn, who have installed, at no little expense, what is probably the most up-to-date bakehouse in New Zealand. Intricate machinery, electrically-driven, is used for all processes and scientific methods are adopted, even to maintaining the even temperature throughout the bakehouse. The loaf produced under such conditions is far and away more palatable and wholesome, and, since it costs no more than ordinary bread, obviously one receives better value for one’s money by demanding “ Laurenson’s.”
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ESD19340515.2.30
Bibliographic details
Evening Star, Issue 21720, 15 May 1934, Page 13
Word Count
135SCIENTIFIC BREAD BAKING Evening Star, Issue 21720, 15 May 1934, Page 13
Using This Item
Allied Press Ltd is the copyright owner for the Evening Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.