Show SEND CASH EAST FOR HARD WHEAT FLOUR l lI I Salt Lake Baker Says Utah Is Spending Yearly for Product Such as Could Be Obtained by Improved j. j Mills From Utah Dry Farms HAT Hard Wheat Means leans to toA WHAT A Ivy Utah was the subject TT dell delivered by o of an nn address George Mueller o of the Royal bakery of or Sail Bait Lake lit at t the farmers' farmers roundup and housekeepers housekeepers' conference at al Logan LOKan Wednesday Mr Ir Mueller said al No food Is 19 of ot greater importance or more b beneficial to mankind than bread I mean menn by this good breud made mad the way It should be from good hagh high clap claes flour Good bread will go much further further further fur fur- ther toward bod body building than an any other of or food One pound of or bread brend costing about 6 5 cents cAnta will go 0 aa as asfar far as two pounds of meat costing from 20 30 to 40 cents In speaking to the tho subject What Hard Wheat Wheal Means to U Utah nh Bakers I wish Ish to lo any eay sa that I If the up to baker balcer did not use flour t made from Crom hard wheat he would have hwe a great t deal more trouble to contend with than he al already already al- al ready has In fact I J doubt douht If the bakIng baking baking bak bak- ing Industry on a large c could be made profitable It would bo ho hard for fora a a. baker to produce a 1 good salable loaf of ot bread brend and h he could therefore offer oCter nothing nothing- better to the horn s of the tho countr country than what tho the housewives themselves cs are arc able ablo to produce Flour consists of five flye prop properties gluten starch sugar tugar fat fal and mineral matter master Time The gluten sometimes called protein t Is really the time meat In tho the flour The percentage of or gluten n determines the strength of the flour lour tho the stronger and more elastic clastic tho the gluten r-luten tho the better the tho flour The e sue x il ul Inkers of at the tho United States watch this feature er very carefully In bu buying flour Thc They bu buy the flour which contains the highest and strongest percentage e of oC and then b by applying scientific principles to the proc process ss of at blending the tho different different differ differ- ent flours raising mixing proving pro and amI baking a perfect loaf of bread Is the result Gluten In lour Is of or the most vital Importance o othe t the baking Industry Glut flour makes an nn elastic clastic dough clough and nils dou II i is not so 0 st IY to tho the atmosphere as that made from a soft sott wheat flour flop r low In th the percentage of or gluten Toe The gluten In soft wheat flour ma may mayy be compared to a a. string made mado of cotton colton and tho the gluten In hard wheat flour to a 0 string etring of or the same thickness made of silk You ell all know leno that the string made of Bilk silk Is much I stronger er and of or A a. finer quality than tho the one made of cotton As applied to the flour lour you OU can readily r. see act that the gluten In hord hard wheat heat flour hn has every even o over o that contained In its soft sort wheat flour Hold Dough Together In making breud bread It Il should be bored that gluten Is the tho property which holds the tho dough together when gas las forms through the action of at yeast east If It the gluten Is soft sort and weak and p possesses pos ps s- s but bul little the proper amount of ot gas Is 19 not retained d result Is n. n smell small size Ize poor quality loaf loat Soft wheat most moat of which Is milled In Utah has a a. low percentage and poor I quality of at gluten and IB is therefore not I good for tor making a high class loaf of bread Hence It Is not used to any great o extent t nt b by the best bakers bakerA of or this state The baker prefers the high l test flour which Is la noted for tor Its lh Kansas S Kan HS Minnesota North Dakota and other othor hard wheat what flours I would not have you think that tho the soft wheat flour milled b by Utah millers ml Is without virtue It Is excellent for tor and will do to making ml calves cakes and pastry our flout In blond blend In with some stron stronger or one branch of my business that Is la m mj my cake cako baker bakery I use UC Utah soft wheat flour exclusively and It gives Il good sat Mat Affects Affect ct Markel Take Tako this thought home with you ou While soft wheat wheal flour tour Is Js used to some extent In tho the making of or bread It Is not profitable for Cor big bakers upon whom the Utah millers must depend forthe for forr forthe the bulk bull of ot their patronage e and It does dOls not nol make as ns good a a. loaf of oC bread to offer to the public Don Dont Don't t forget that flour made from tram dry har hard wheat what absorbs much more water and In evory Avory other way makes a better boLler and a more nutritious loaf of bread It might Interest you ou to know Just how tho the scientific up date baker makes bread This Is how he proceeds First First lie He blends his different flours sor eImes 8 nina n n three thees or four our kinds Second Second lie He weighs the water and the tho flour and t takes the temperature of ot both so as 09 to make sure ho hI Is starting right These ThE aro sized mixed In proper proportions proportions proportions pro pro- portions for tor each hatch The mixing Is Bo done sno by bO huge mechanical dough mixer mix mix- er rOIL Third White e the dough Is In the big spotlessly clean portable vats It Is kept at nt a 0 certain temperature during tho the entire time of Its Ita fermentation The rho time for fermentation Is very Yen carefully careful careful- ly watched In fact the expert export baker watches his dough ou h with a as Jealous care as a. does the trained nurse taking the temperature and anel watching tho fever of ofa a patient Fourth The Fourth The dough i is iR automatically kneaded cut an and weighed Into single loaves loa and placed Into the pans Fifth The Fifth The pans of ot bread brend on shelved racks are arc wheeled Into a steam proving room where again tho temperature tem tem- and amI time Is carefully watched And finally the tho bread Is placed In Inthe Inthe Inthe the big bag ovens with a moist high heat of GOO COO dogrA degrees f These ovens are arc scientifically ad- ad constructed to insure not only a well baked loaf loar but also a sanitary sanitary sani sani- tar tary product From all that tha t has boon ben said you ou will 1111 readily see Ree how necessary It Is for tor a n baker to have havo the cr very best beat flour If It he cannot get got It here In Utah ho must go el elsewhere Since hard wheat demands the high high- est eH price and makes the best boat flour Jr It Itis Its is s but natural that thal more attention should he given giver to the manufacturing of f it H Into flour Utah needs larger mills and the mills must muM have havo bettor better wheat I J believe tho the time Is not far off art when the farmers and aDd time tho millers or ot this state slate will got get together and anti solve ohe limo tho big problems problem that now confront con ton front our wheat Industry Ir Dr I r Farm Furm good I am satisfied fled that a good grade of or har hard wheat can be bo raised on dr dry farms Some Som time ago a Utah miller sold me mea a A- Acar car of flour which he told mo me waRma was waR ma made e exclusively from Turkey Red wheat raised on dry bench land In one of ot the valleys valleR of ot Utah While hUe I was as able to get ani only this one car at that time I will state that the flour lour was WI of ot excellent quality and from this this- this and a n few rew others 1 am convinced that first class hard wheat can be raised In this state tte I have havo al also o had some somo Turkey Red hard wheat flour lour from rom Idaho millers There There- IB is no r question but that If the Utah millers had hod the capital to build to date mills and would adopt the tho scientific methods prevailing In tho large eastern mills and If It the Utah farmers would raise ralso good hard wheat for them that we could produce as good flour flam In this state ns as lo la made In Can Kan- Ga sas Minnesota lInne ota North and South Dakota Dako- Dako ta or nn any other othet state All AM ti this however however how how- ever means that th life th Utah t farmers a will have to pay more moro attention to the tho kind of ot wheat at the they Plant lant hS antI ami to cultivation of or that the tho wheat have done dono In the past than an th they y Opportunity tn is Land In Kan Kansas as Minnesota Nebraska Nebra ka North and South Dakota is worth from Cram Si 50 to an nn acre it i Is r really too expensive f for Cor wheat at crops crop and iam i r am ant a a. little Inclined to think that tint this high price of or land hind In Its those these Veat great reat i pro pro- ro cent centers rs has h something to tn do ir with the high cost of ot living Dr land In Utah Is not expensive lve and therefore there there- fore Core scientific wheat farming can bo be rondo mado much more profitable here here than limn I In th the states named And AntI don dont don't t forgot the tho better bettor wheat tho the bettor price you OU can command i. i Of or course courso at present there Is la not a western market for all the tho wheat that could he be raised r on our dr dry lands But Dut the wide awake farmer Is looking ahead Ho Ito IB is counting on the country's country's coun coun- try's advancement Th The opening of ot th the Panama canal will bring us close to 10 unlimited markets market and wo will win have the advantage over the pr present s nt great grent wheat hent belt of th the nation Do you Ou know that tho freight ht rate on a barrel of ot flour from tram Kansas to Salt Lake Is le 1112 lI while that from from North Dakota and Minnesota Is la about aboul II 40 T Taking Into consideration these v ho heavy freight charges It makes makl hard wheat flour coat cost the tho Utah baker at tho the pre present nt time from 5 to a bar bar- rel reI This Thia makes hard harl wheat l flour ur expensive ex- ex pensive to the bakers almost prohibitive tive the to housewives Sinner Money Now Going East Enst At tho mho present time lime there Is about paid out annually annual to t le tle eastern millers for tor their high grade flour by the tho bakers and housewives of Utah If IC the Utah Ulah farmers would raise raille better bettor wheat a good part of ot this thle mone money My oty bakery baker t would remain at home hOlne contributes about yearly earh to the eastern millers I would rather give this mone money to the farmers of Utah I feel feil sure uro that the opportunities for forthe forthe forthe the farmers In this state stat are arf a great deal IH bettor better now than tho they have ever over been and I express the hope hop that the tho day IlL will soon come como when ho he will raise crops crop of good hard Turkey Red Rod wheat and the millers miller will mill It In this way our Interests our money mono and our faith will win remain In tho the west |