Show BREAD COST TO TOBE t. t feBE TIE BE D Df LOWER LOWEE WHEN f r BAKERS PEP UP it jfe t Itc i SrA STANFORD FORD UNIVERSITY Cal Cat March it-March 16 By NEA Service Your Service Your Oaf of bread will vill actu actually lly cost less t e da day day I 1 Ii i When the baker learns more bout about t e ehen baking king hen the risk in handling wheat diminished and the corresponding 5 margin of profit is diminished I When soft wheat is understood od so that bat It makes as good flour as hard heat theat the hard wheat s supply is isi sp i short that bakers and flour millers will have to use soft heat heat time Is not so far off that i l housewife need g give ve up hope l food research institute at Stanford university by the corporation of New York S suspending sp its time to gain a h rough of ot wheat Three world men experts the institute They are re Dr r dJ JL L. L Alsberg who represents the thel l Chemical society on the J Ional research council Dr JoTi Jo- Jo Ph Ti Davis economic adviser er of the m- m rican members of the Dawes Dr Alonzo E. E Taylor teX and economist If learning the unknown quantin h n a the general behavior of wheat hov ow to utilize the lower grades grade hope to cut and stabilize the the theof of bread broad problem m of baking bread I ly weak flour Is par par- par par-I important to the coasters coast coasters a ers they say because wheat r town wn on the coast Is soft Millers I je- je compelled to import hard strong viets This means a double extra I Dst the st the high priced wheat and the c cost sU I IThe The The scientists hope to find a way Wily p 0 make good flour from weak h heat at When they do the price of ot read will come down with a bang bang- bang bang- 1 If- If the he baker can be taught new nev tricks ricks I |