The Courier News from Blytheville, Arkansas on April 2, 1946 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Tuesday, April 2, 1946
Page 15
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TUESDAY, APRIL. 2, 19-16 BLYTHEVILLE (ARK.) COURIER PAGE Fll Modern Bakers Use Old Method But Mother Couldn't Mix Such Quantities Without Machinery' When Mother used loFbake her i own bread—before lliey had such modern bakeries as the new plant, here—she applied very much the same method usi-d at Hart's Bakery, but there's beeii added to that basic inethed. many newer in- novation.s and the quantity is quite different. Just as Mother used to set her "sponge" so does Earl Williams, with the formal title of 1'ioduc- tlon Superintendent, set his "sponge." He docs this by having his em- ' ployes mix yeast, flour and water into sections v;lilch go* Into the Fermentation Roon% ^ : " -' '• This first mixing [a 'done. In. a ' machine near the Forihcntalion room, where those nine huge looking tubs are not for Saturday night baths at all but are "dough ; troughs." A thermostat on a gas stove con; trols the temperature, kept at 80 'degrees at all times. | The "sponge" rests in these 'troughs four hours, rising to almost double in size—two-thirds to 'be exact and they arc exact it measurement. • • An electric mixer, as large '- a threshing machine used on ' farm, mixes the "sponge" Into dough, with the same ingredients ; Mother used to have—except for one change and addition of an enrichment Vitamin. While the mixing machine operates at rapid speed, there is added, more flour, salt, sugar, shortening, milk and—not water—but shaved ice! It worked perfectly and now such modern bakeries' as -Hart's use so miich chipped;: ice instead of so much ' wat'ei 1 . •!• ''/> V ; Now using- chipped ice seems a lot of trouble, but not at Hart's Bakery, whcra a special chipped . Ice-lrmking machine operates in one corner—always ready with its "ingredient." Harttog Also Plant At S/fccjfon, Mo. M. nart/^)K Is owner of lu'o bakery lirms. hnvliHs purchased the u sepurute business. I McCrory as sales man»«*r A04 O. Roule« served by tlie bultery I *. Hsfrtrog, his brother, u'- pr^ there connect with the routo of the Uucllon 'JUperliitehdent. ^ ' locwl (Inn, ituiklng the territory \x- , ~ tween Blylhevllle itiKl Blkenton 'Michigan.'leads {He UnlUd Bttt« served with' Hurl's Bakery products. . . nl Hlkosuui. M».. nlm kiimvit The Slktsloii rtrtn is also iiuui In Ball production. as Hurl's Bakery, bill operated us n«ud by the owner, assisted by John Read Courier ' Newi W»«t Ad». Mother would throw up her hands in despair if she had to make up this much bread dough worry, because she doesn't have to ma:<e bread dough at all. Modern mixing machines such as this I weighed ingredients are poured for mixing do the work much easier n t Hart's finkery. I The head hater woukln'.l! 'mind telling you the proportions he uses but who wants to make that much bread? He explained he uses daily between -10 and (JO sacks of flour weighing- 100 pounds each. This mixing of each dough lakes between 13 and 14 minutes with the time never varying more than one minute. When this part is concluded, the dough has 20 minutes of _"floof .time" to "relax", as it begins to rise. Good bakers know that dough is /'temperamental" and so they treat in- with good care. at. Hart's. Aftei it ha.s "relaxed"' it is moved over in trays., to Jhe Divider, where an- o(hea'..Ji]a.c,hine^.welgiis. .'.he. exac "amount wanted for type of' loave. to |M_> made. All loaves are made two at time in regulation weight. The dough is then put into Rounder where ma'cle','by machinery, into round balls about the size of two fists doubled up. From there, it goes into an Overhead Proofcr. which "relaxes" the dough again for 15 minuter,. Tills is done to stand the "punish|i ment" to follow by each ball being "worked" and then dropped through a chutp into canvassed pockets. This takes about )5 minutes as it also goes through another chute and then rolls out in a long line about as flat as your outspread hand.*" A young woman employe, weighing only 87 pounds, "catches" the flattened dough and lays it on the conveyor*. The dough goes under a "chained" surface, resembling a small chained, door mat. which is a new process 'known as "cross molding" designed'to eliminate holes in the loir. *yhis is the first time a human hand touches the bread. It then i: placed In four-loaf pans, which bakers call "four-strap' 1 pans and stacked on racks. 50 to a rack. These pans arc then placed in an axltolriatic steel "proof" box foi another';dough conditioning . at 93 degrees 'temperature and EM degrees humidity, controlled by electricity •The 1 dough stays in this "box,'. whi 'h is" as large as a small room olid hour and 20 minutes, before plfcted into the oven for baking fry i 2<i'to 28 minutes. "I lie two huge ovens have 10 shelves each, making it possible to bake 240 loaves at one time, So always at the side of the oven, smoothly do the ovens operate as i Th p!ms nr immediately wash- he shelves slowly revolve over and C( | nm | gren.sed before being stiick- '"'' " "•-'•-' 1 ™ 1 - 0,1 for another baking. When the over that a nickel, balanced on one lielf, remained there throughout! machinery is available the pans baking period. These ovciis arc Butane gas fired xnd operated electrically with the lorcelain ovens trimmed in clno- niuni. The bakery averages 1200 loaves per hour as some loaves arc being [jut in as others are taken out, to utilize baking time. The loaves are removed from the ovens by employes who piace them on canvas conveyors. Another cm- will be greased riiilomatically! When the bread is removed from the conveyor to movenble racks in another room for cooling, it later is sliced and wrapped. Cue woman can operate the combination slicing and wrapping machine but Hart's Bakery uses two tim c because of the large for wholesale distribution ov removed to cabinets to await .sale in the retail store there. The price? One dime, please. one time! nut Mother needn't i which carefully measured am something which turns (hem nlinc black but which also prevents bn-ji from sticking. Modern Baker Prefers \ Well-Blackened Pans . \ Just as every good home cook knows lhat a pan must be "black before good" for baking, the same plan is used by modern bakeries. When Hart's llakery purchases a I baking pan, it will not bo used for I actual baking until six months Compliments of Shelby-Skipwith, Inc 972 Unioh Avenue MEMPHIS, TENNESSEE We Are Distributors for YORK Refrigeration and Air Conditioning YORK Flak-Ice Machines YORK Air Conditioning YORK Water Cooling Equipment at one output. The wrapped loaves, sleek-looking in their shining wax paper ; later! | ploye pulls the loaves off the trays 1 adorned with the heart-shaped cm-| The pans are "burned" gradually to other conveyors, the pan trucks'blem. an- either placed in trucks until they obtain that, certain • Our Compliments 4ml sincere .Good Wishes ji'n Our Friends ! at Hart's Bakery on the Opening of Their New MODERN HOME • J W ALLEN &CO. 275 South Front Street MEMPHIS, ''TENNESSEE Congratulations and Our Best Wishes To HART' New Bakery On the Opening of Their New Building We ore proud of the part we had in Its completion JOE ATKINS MACHINE SHOP No Job Too Large or Too Small Nirrhl Phone 810 Day I'hone MM2 •110 South Second Sired To HART'S BAKERY Our Heartiest Congratulations on the Formal Opening of Your New Mo'dern Building. •*•• We are justly proud of the part we had in making the opening of your New Modern Bakery building possible . . . Again our congratulations and best wishes for your continued suc- I S ,v cess. BEN WHITE *'•"' General Contractor^ Phone 2955 North Tenth St. BLYTHEVILLE, ARK. ft \ v.-

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