BETTER BREAD

Hauraki Plains Gazette, Volume 58, Issue 4107, 2 March 1949, Page 5

BETTER BREAD

MODERN MACHINERY DOUGH MIXER IN PAEROA VERY FEW IN DOMINION One of the most modern dough mixers to be installed in a New Zealand bakery has been procured from England by the Victoria Bakeries Lijnited, Paeroa, and has been in operation since February 28. This mixer, combined with a new flour sifter, elevator, divider hnd moulder which have lately been installed 1 in the bakery, should result in a great saving of labour and a better ‘quality of bread, stated Mr D. Leach, in an interview with a Gazette representative. The new machinery, some of which has been on order for two yeai-s, is worth approximately £3OOO. Capable of holding three sacks or •about 300 lb. of flour, the mixer has three huge bowls in which the bread can be mixed and set aside to work. This obviates the necessity of transposing the dough from one container to another for, as soon as One bowl is. removed, another can take its jplace. The arm of the mixer works on a semi-rotatary system which allows the dough to be aerated, thus making a better mixture. The required amount of flour is placed in the bowl from the sifter, and yeast, salt and milk are added before water of the required temperature and ’amount, is let down from a machine overhead and mixed in by the kneadiing arm. The ■dough is then set aside to “ work ” before passing through the elevator, divider and moulder, and finally into the tins in which it is baked. The only part of the whole process of the bread making whibh is performed by hand is the transposing of the dough from the mouldy to the waiiaMWMtiiaiWHiiiwuiiaminnmmiuißwniiiiiinimiimiffliiiHiirniiniitiiitiiuiiiiiiinniiHH

tins. This moulder can be regulated to make any size of loaf and is capable of turning out 15,000 loaves an hoar. From the moulder, the bread is taken to the two steam ovens, which Mr Leach says the firm hopes to have electrified before long. Altogether, Victoria Bakeries turn *oat 10,000 loaves per week but with this new mixer they could make from .25,000 to 30,000 if required. It was Mr Leach's opinion that the present plant was capable of supplying Paeroa’s bread wants, allowing for increased demand, for the next 20 years. 'From his knowledge of British machinery he would say that the mixing machine would still be here in 50 years and would be capable of doing the same work which it is now performing, “ It’s a wonderful piece of anechanism,” he remarked. Twelve months ago, the manufacturers, Messrs Pelkman Brothers Limited, London, had a machine ready to despatch to New Zealand but while it was on the docks waiting to be ■shipped, the mixing bowls were .emashed. This delayed the delivery •of 'the machine until a week or two ago when the mixer arriver in Auckland and was transported to Paeroa by rail. The mixer itself weighs 25 tons. Plans For Future Further plans for the more efficient running of Victoria Bakeries Limited were under way, stated Mr Leach, and as soon as carpenters could be procured' a new building would be erected in which to manufacture all the small goods. The oven from the bakery previously owned by Mr D. MacDoneil is to be shifted into this new building, but it was his opinion that it would •be a matter of months before these plans came into operation, Mr Leach .added. Support of Association Referring to the article in the (Gazette in which Mr Leach's reply to

a letter from the Price Control Division was published, Mr Leach emphasised the fact that it was not himself, personally, who was involved in the decision to increase the price of bread. The Victoria Bakeries Limited had the full support of the Thames Valley Master Bakers’ Association.

BIOGRAPHICAL NOTE

MR D. LEACH OF PAEROA

In the January issue of the New Zealand Baker and Confectioner, the official organ of the Auckland Master Bakers’ and Pastrycooks’ Association, a full page article is devoted to the stbry of Mr Dave Leach, under the title of “ Who’s Who in the Baking industry.” 1 It states:— “ With great pleasure we feature this month the first of sub-association presidents, a figure highly regarded for his worth and work for the trade. “ Dave Leach is a big little man, full of a smile-the-while, a ball of energy, vitality and understanding of country bakers, and ever ready to sponsor their needs, for he knows all the questions and has the answers. “ Born in Temuka, South Canterbury, in 1879, he started his working life there with Mr J. McCaskell, working in the bakehouse from 4 a.m. to 7 a.m. and afterwards harnessing up the old grey mare and spending the rest of the day delivering the output (the good ’old days). Two years of that sufficed and Dave migrated to Coromandel and caught the lure of mining, which he followed for several years. “ In 1912 he came back to the baking industry and started at Paeroa in partnership with Mr D. MacDoneil. In 1917 the business absorbed the Victoria bakery and whereas the firm started trading with the two principals only, the business now employs a staff of fifteen, and is still growing.

“ Dave Leach is a regular attendant at Auckland executive meetings and he . misses nothing where the country bakers’ interests for he contends that the needs and conditions of country bakers are altogether different from the city bakers.

“ Some years ago, prior to the war, he instigated a move to hold executive meetings of the Auckland association in different parts of the country area, with some success. Under his presidency of the Thames Valley subassociation, harmony and co-opera-tion of the members is an outstanding fact.

“ For over 25 years Dave Leach was secretary of the Ohinemuri Acclimatisation Club and while in that post has been a pioneer in the stocking of that district with fish and game. So, by now he should know something of the habits of trout. “ He also has a flair for and if bakers want to know which side of the fence he sits upon, just make tw-o guesses. “ Apart from all these calls there has been no advancement in Paeroa that Dave has not known something about, or a part in the work, and for a number of years he was president of the chamber of commerce. “ He has had a happy experience in his staff control, for two of his employees have been with the firm for over 22 years. “ So, therefore, we place on record another figure of note in the industry whose vision and personality is still real and abiding and whose untiring efforts on behalf of the country bakers would be hard to measure in value,” concludes the report.