BAKERS' AND PASTRYCOOKS EXHIBITION.

Sun (Christchurch), Volume III, Issue 884, 9 December 1916, Page 8

BAKERS' AND PASTRYCOOKS EXHIBITION.

To tht Editor of THE SUN

Sir, —In an advertisement in your last Saturday's issue the advertiser of Compressed Yeast seems to me and to many others not to have shown the fair spirit towards the great majority of exhibitors who exhibited their bread on No* mber 25th. This company would convey to the minds of the public the impression that non-users of this yeast are unable to produce good and wholesome bread. So it reads in these paragraphs of the advertisement. To say the least, this is unfair to those who failed to gain the coveted prize. I would point out that all of the first live prize winners were not users of the compressed yeast for their bread.- The same applies to class 1 and to class 27, Ist and special. These successes were the result of other yeasts. Evidently the advertisers are as well versed in the principles of fermentation as is the proverbial donkey in the habits of the kangaroo, and nonusers of compressed yeast are not as antiquated as the advertisers would suggest. It would have been more to the point if the bakers had had pointed out to them some of the points wherein they failed. As one of the judges, I must confess my pleasure "in testing to so high a standard and quality of bread. The task of my fellow-judges and myself, to place the awards, was very strenuous and delicate; but this is not to say there was no room for improvement. Perhaps the baker would be glad to know some of the absent points needed. The first duty of the judges was to judge the general appearance of the loaf, then the bloom and pile; and whilst in these some four or five points were lost, thus mitigating against the outward appearance and workmanship of the finished article, such does not affect the wholesomeness and nutritiveness of the loaf. Points were lost in flavour for the wants of extra salt. Texture and moisture did not come up to its proper standard and in many instances a too slack oven was used. It is a plain fact that if an oven is not heated to the proper degree it is accountable for spoiling what would otherwise be a perfect batch. In the Brown Bread class there was wanting, uniformity of character. The blending showed a lack of proper care—some, for exhibition purposes, too white and streaky, others too coarse and rough, but nevertheless quite good and wholesome. The Committee of Management are to be commended in their arduous task; the bakers (although not by a long way, all users of compressed yeast) for their efforts of response; the public for their patronage, and you for your publicity.—l am, etc.,

J. T. NORTON LvtU'lton. Dec 9, 1916.