| Show TYNG REPLIES TO ARTICLE ON OK V PRODUCTS Defends Bakers for Not NotI I Buying Utah Flour Takes Issue Thomas Editor The Telegram In The Telegram of ot Wednesday July 30 1019 1919 there appeared In the article by l- l V. V E. E Becker Beckel under the caption Buy Utah Products quotations from Mr Thomas and others as to the reasons reasons rea rca sons why our large bakeries do not use local flours instead of ot Eastern and aDd Northern flours 1 Mr Thomas is quoted as follows Why Yh the people are just naturally perverse about It In Tn the tho first place right in southern Illinois where they are great biscuit shooters and pastry hounds they think our Utah Turkey Red wheat is il the champion for bread bread rind arid everything else The Tho same conditions conditions con con- in the South the Southeast Southwest and California At the same time our bakers in Utah clamor for the hard Eastern wheat It may be a trade secret but the bakers say that the hard wheat flour will take up more moisture and make heavier loaves and the dough will stretch farther tarther Can you beat it t No you cant can't even tie it And Mr Becker through an unnamed unnamed un un- un- un named source as follows I 1 learned also that millers are not so keen about the methods and practices practices practices tices of bakers If It you could get the housewives to baking their own bread again you would be lie doing a great service to humanity I 1 was told Th The bakers halters of course ar are out for tor thE money and if It they can make thel bread look right they dont don't care mud what goes into it besides air all If It people did their own baking there thero would be beless beless beless less Utah flour leaving the state and less outside flour coming in in and there you are May fay I not call your attention to the fact that you cannot build up one in industry industry in- in by slurring another will the large proportion of housewives go back to the arduous work worle of ot baking baIting bread and further in our life lite of to today today today to- to day thousands upon thousands of ot people people peo pee pIe do not have the facilities to bake properly The baker baler of ot today is as much an economic necessity as is the grocer or 01 any other tradesman In Jn defense of the bakers I wish to state that if It they use Eastern and Northern hard wheat flours they do so because by experience experience expert expert- ence they have learned that they can produce a better loaf loat of ot bread not only In appearance but in texture and flavor flavor fla fla- fla vor or and therefore In salability than they could by using only local flours and no baker in any city in any state who did not use hard wheat flours of the very finest quality purchasable together with the very best of ot other ingredients combined bid with absolute cleanliness ever ver made a success in the tha baking business and it is decidedly unfair and uncalled for tor to say They dont don't care much what goes into it beI besides besides be be- sides air V VAll I All of ot our best bakeries have been I during the past year paying from 15 to 30 per cent more for tor Northern and Eastern flours than they could havi pur purchased local flours for tor Surely no business man would have paid 6 6 to 6 O for tor ninety eight pounds of ot hard wheat flour if he could have purchased an equally good local flour for 5 and yet that is exactly what all of ot our best bakers have done lone and are doing dolne and they are doing it because they know lenow that in so doing they are giving gijin their customers the best loaf of ot bread that the best of ot ingredients will make The Tho bakers balers of this city and state are as anxious to S see e our Industries grow and prosper as any other class of business businessmen I men and whenever a local mill has haa produced that quality of or flour wl which compared with Northern and Eastern I flours it had no difficulty hi in selling i its product to the bakers of ot this city and I have in mind one mill that has constantly more orders than it can fill tm of its hard wheat flour from Crom the local bakers of this city Mr Thomas fails tails to realize that some of ot our bakers not only have more actual actual actual ac ac- ac- ac invested capital in their business than 90 per cent of 01 our local mills but that their payrolls and number of ot men employed are very much larger arger It Is true that our local mills sell and ship large quantities of ot our soft and hard wheat flours to the Middle and Southern South South- ern era states for the simple reason that In those states the people are great biscuit shooters and pastry hounds I and our softer flours cannot be I ex excelled celled for tor this purpose nor for tor making pastry and doughnuts But our people eat bread and for tor bread of ot the quality I furnished by our bakers only the very finest of ot Northern and arid Eastern hard wheat flours will w do and neither Mr MI Thomas nor any other miller of ot local tours flours has ever been ten able to prove that the local soft sott wheat flours W will make malee as good a loaf loat of ot bread either cither under the bakers baker's or housewife's standard as does the Eastern and Northern flours Yours TOurs truly CHAIlLES TYNG |
