Show ire ht the Cost it of 01 flour Floor Is Taking All i 1 Profit Since there is no ordinance in exist existence ence enco in Salt Lake Like City to compel bakers to make their loaves of bread or of standard standard stand stand- ard arci size and while hUe there is a wide discrepancy discrepancy dis dis- cy between the weights of various brands of bread this city is far behind behind a number of other cities in various parts of the country in the matter of protecting protecting protect protect- ing the consumer from dealers who may maybo maybo maylie bo lie unscrupulous The ordin ordinance passed by the Los Angeles Angeles An An- geles city conn council il at its last session is believed to be a model of completeness in the matter of protecting the consumer consumer con on sumer Cumer and at the same time giving the baker a square deal This ordinance requires requires re re- re- re quires bakers to label every loaf of bread leaving the shop the label to show the name of the baker date of bakin baking and weight of the loaf Similar ordinances are in force and effective in Toledo 0 O. in in Cleveland and in a large number of other cities of the east Where no DO such suh ordinance is is in existence tho the consumer is absolutely absolutely abo at the tho mercy of the baker who may use almost any pretext as an excuse ex IX cuse for reducing the size of the loaf and by bv so doing increase the cost of bread The weight of a loaf of bread should be sixteen ounces said E. E L. L Saunders mana manager er of the Bakin Baking Baking Bak Bak- in ing company TELEGRAM yesterday yes yes- wh when n lie was asked what is is' is the weight of the average loaf of bread l bO bought ht in iii open market and what its ht should hould be of weight The Tho weight a loaf leaf of bread should be sixteen ounces on the he counter We e bake bako at 15 ounces I and and we we e lose JOle lose lose-an an two average two of-two ounces ounce in iii in the baking This sl shrinkage riuka e is is caus caused causer I by the heat of the oven o ln dri driving off olI that sture from the tho dough dough- cc While th there re is no law i governing ug the weight of bread I r believe that the thc old English common law should law should rule in the matter Tho The common law Jaw requires require's that thata a loaf of bread should be sixteen ounces and if it runs short of that weight the tho shortage may mav be made up by bv cutting cuttinA front from another loaf Flour Is Expensive In To this shop we weigh the dough at sixteen ounces and try to m make ke the trie bread Vei weigh h about 1 fifteen ftc I ounces ounes on the counter While we use Utah flour we wo have been pinched by br the rise rico in wheat and flour caused au sed by the tho Patten corner cor cor- npr ncr in n n Y n We WI used to weigh ei h the bread at eighteen ounces on the board making about sixteen ounces on the counter but ha haVe hae e been compelled to the cut-the loaf a little to meet the rise in 10 flour We feel fec just justified fied in cutting it itan itan itan an ounce oune on this account At the same time timo when we sell ell bread at six loaves for a quarter retail t to all comers corners I believe believe believe be be- lieve we are giving iving them a fair deal George Muller proprietor and aud manager manager manager man man- ager of tho the Royal Boyal Baking com company pan o said that tb the w weight i ht of bread is gaug gauged d entirely by bv the price of flour and that bakers today are not making makins a living from the bread business We Ve have not noL cut out the size size of the loaves in this establishment he de tie- dared We realize that it would work worl a hardship to increase the price price- to 6 cents a loaf and at the same time timp we weare weare weare are not making makinA anything an on bread at atthe atthe the tho price prie we are selling It it Mr Mueller took two loa loaves yes of bread from the showcase at his elbow anti weighed them They The ran ran twenty twenty five five ounces or 01 t twelve anti and a a half ounces each He asked the writer to p any ny him to th the bake room where re the dough ough is cut into loaves loa bv by bra brawny brawn ny bakers baker Each loaf is weighed on standard standard standard stand stand- ard s scales ales set at fifteen ounces Mr Mueller said Faid that the loss in makin making averages a one and one fourth ounces s. s He declared that the board hoard weight ol of bread in St. St Louis and Chicago Chicalo is fourteen fourteen four four- teen ounces ounes to tho the loaf Since cents the hundred weight must be paid on flour in barrels from Missouri ouri river points he ho contends s that the eastern bakers should hould make larger loaves ant and that in reality the Salt Lake bakers are giving greater proportionate weight than any others in in the countr country Mr Mueller sent se-nt a boy to a a. competitors competitor's tors tor's place of business anti and purchased six loaves IORns of bread These when |