A Record In Breadmaking.

Gisborne Times, Volume XXVII, Issue 2634, 16 October 1909, Page 3 (Supplement)

A Record In Breadmaking.

GROWING- GRAIN MADE INTO BREAD IN TWENTY-TWO MINUTES.

Biscuits made from flour, of which the plump heads of wheat tossed lazily in the morning sun twenty-two minutes before, is the record made at Waitsburg, iu the heart of the great gram section of the State of Washington. It is believed to he the world’s record. Hie wheat was cut on the farm of Silas Woody, one of the biggest wheat growers in the State. Half a hundred residents of the town witnessed the performance. The various stages of the operation, of converting the growing grain into biscuits and the time tv ere as follows: 9.03 —Ripe wheat standing in the field, harvester ready to start cutting. 9.o4—First head clipped irem straw by the heading machine. 9.oß—Grain started into the cylinder of the threshing machine running at a tremendous speed. 9.11 —Four sacks threshed, sacked, sowed and loaded into automobile and raced to the mill. 9.14 —Grain received at the mill, two miles from the field, weighed, and dropped into the receiving hopper, the four sacks of wheat weighing 5351 b. 9.19 —First flour appeared at packer, having travelled 640 ft in the milling machinery. J. Sommer, a German baker, began mixing flour, baking powder and water into dough. In his hurry he forgot to salt the dough. 9.21 — Moulded dough was placed in pans and shoved into an oven. 9.22 — Two sacks of flour ground, sewed and ready for the market. 9.25 Biscuits were taken from the oven, buttered, and distributed among the witnesses. 9.25 — Time announced for completing the bread, twenty minutes. The performance outclasses even the marvellous record made in Minnesota last summer, when loaves were finished in -thirty minutes from the standing grain.