OCR Text |
Show FOB. CBUSTLESS BREAD. While there are very many persons who really like the crust of bread, there is a larger percentage who regard re-gard it as refuse and very carefully reject re-ject It. For this reason It la quite a common practice followed in a number of the better class of cafes in the making mak-ing of sandwiches to carefully cut off the crust before serving it to the customer. cus-tomer. Whether this waste la entirely warranted or not Is a question, but It certainly is a fact that a sandwich delivered de-livered in this shape is exceedingly attractive at-tractive in its appearance, which the restaurant keeper argues has much to do with the patron's subsequent enjoyment enjoy-ment of the morsel. A process has been worked out by a baker of Jersey City, N. J who has been awarded a patent covering the method, by which he makes a loaf of bread without any crust whatever. Several features of his scheme have heretofore been followed in the many different processes of bread-making, but he claims that never before have they been combined with the idea of producing produc-ing crustless bread. The first essential in the new method is that the loaves shoild be baked ia individual boxes, each one having a lid. When the oven is filled and charged for a baking these boxes are arranged In tiers in such close proximity that the lids of the boxes In one tier are prevented from being displaced dis-placed by the rising action of the bread by the tier above. Before these boxes are placed in the oven It Is necessary that they should be partially filled with dough. The oven being properly filled, the doors are secured by screw clamps, and the Interior .subjected to steam of a pressure of about three pounds. This Is continued a while until the baker Is satisfied that the rising dough has filled the pans and then the pressure is increased in-creased to from ten to twenty pounds, which heats the pans sufficiently to bake the loaves. The bread thus prepared la said to be without the least semblance of crust. When removed from the pans it will be found to have a very thin paperlike exterior ex-terior coating, which is perfectly white when white flour has been used. Another An-other feature which recommends the system of baking is the fact that the oven does not require the careful attention at-tention as when the baking Is proceeding proceed-ing in th,e usual manner, and the bread may be left In the oven almost indefinitely indefi-nitely without any danger of burning. This permits the cutting down of the force of men required around a large .bakery. Philadelphia Record : " |