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Show Page 1D North Edition: Lakeside Review Wednesday, August 29, 1984 SHELLEY KANCITIS Review Correspondent ROY, Its so late at night that its early in the morning -- 4 a.m. to be exact. As Scott Olsen drives down Roys deserted streets, he shifts his thoughts , from sweet dreams to sweet dough. Olsen is the bakery manager at Albertsons in Roy. To satisfy customers appetites, his day must begin before they even realize theyre hungry for goodies like glazed. doughnuts an chocolate chip cookies. Tf ' '' hap Early at Bakery hot grease, Olsen turns each one individually using tools that resemble chopsticks. Then its time for the topping. Wielding a scraper, Sandberg spreads mounds of chocolate frosting across a large baking pan. Next he cradles a single doughnut in his hand and presses it gently into the sugary brown surface. He repeats the process until a nearby tray is filled with the sweet treats. Olsens daily routine is dictated by his production list. Compiled before he leaves work the previous afternoon, it reads like a pig-opar excellence: 72 dozen buns, 80 loaves of white bread, 20 dozen cookies, and over 40 dozen doughtnuts. At the Roy bakery, a staff of four is required to meet consumer demands. Chris Sandberg, a Roy High School ut student, is the doughnut maker. He spends his day frying and frosting golden puffballs of dough. As they bob in a pool of , busy pouring apple filling over sweet dough made the night before. Stauffer pushes and pulls the sticky mass into a huge ball. To blend the apples and dough together, Stauffer repeatedly gouges them with a scraper. Its hard work to manipulate a doughball. He pauses, sighs and then chops some more. The process is a good example of why corner bakeries are a dying breed. As a labor intensive industry, it is increasingly expensive to operate a bakery where products are made from scratch as at Albertsons. To combat rising costs, some store bakeries use only frozen dough. Although they shape and bake it in the store, the dough itself is made at a central location. When Olsen bakes, the operative word is big. At full capacity, his bread mixer can hold 130 pounds of flour, 80 pounds of water, plus other necessary ingredients. Combined, they equal 200 loaves of bread. Olsen works from memory, but a looseleaf notebook of recipes is close by in case Olsen needs a reminder. He begins the bread dough by pouring 50 pound bags of flour into the mixer. Then he dips a scoop into huge drawers filled with ingredients like powdered milk and sugar. Instead of teaspoons or cups, Olsen thinks in pounds. He pours a pile of sugar on the scale and carefully .weighs it. Plunging his hand into a box filled with shortening, Olsen gradually builds a 20 pound peak. Its all dumped in the a stream of mixer along-wit'.yvater fronua nearby hose.To . regulate the flow, Olsen watches a wall gauge that ticks off pounds. - ; SLIQING DOUGH for sweet rolls Roy is Glenn Stauffer. Photos by Shelley Kancitls at Albertsons bakery in the Layton school is one pf four in Utah offering the Cardert method of teaching with a pro-- ' through sec- -' gram for ond grade. According to the director, Irene White, the school is a private Christian, school where dress standards,, manners, and guidance in person al behavior, are part of the educational process. Mrs. White began the Cardin' school in Layton in 1982 out of a desire for her own children to gain their education through the Carden method. She and her husband Mark are the parents of six , , children. She said MOUNTAIN OF DOUGH is various sweet treats. just like to do it. Id get my mothers I recipe books and start baking something. going over well, said Olsen who learned how to make them at a workshop in Salt Lake City. Although workshops are help- ful, most techniques are learned from more experienced bakers. The best way to go is to try to get hold of an old baker and learn from him, said Olsen. Olsen began baking as a child. I just like to do it. Id get my. mothers recipe books and start baking something. But his most valuable knowledge came from ' watching baker John MarBread is a big seller, especially e tinez who is now a hot French bread. Part of the alcake decorator the at Roy Allure is its mouth watering aro- bertson's. ma. Like Pied Pipers of smells, Like a one man assembly line, Olsen and his fellow bakers lure Martinez frosts and decorates customers to bakery counters of dozens cakes, many of which leaving diets in disarray and are custom-madI get a lot of in cash dollars registers. from pleasure making them The emphasis at Albertsons is look nice so people enjoy on basic, familiar products, but them. new items are introduced if Although Martinez said most there is sufficient interest. An baking techniques are basically example is croissants. Theyre the same as they were in the e. , . pre-scho- ol full-tim- ' The Carden Vil, LAYTON lage Private School has expanded its operation and moved to a new location at,360 S. Fort Lane in Layton. Sandberg also fries fritters, but they are made by Olsens assistant baker Glenn Stauffer. He is ' Carden School Expands ready to be shaped into past, the advent of machines has streamlined some tasks. An example is the Kopykake. Martinez centers the machines lens over a cake. He switches on a light and it projects a picture of a design. After carefully outlining the picture with a pastry bag full of black piping gel, Martinez fills in the outlines with a variety of colored frosting. Another helpful machine is Erika. Resembling a small robot, she can punch out hard rolls, .hamburger buns, Kaiser rolls and English muffins. To make her work, Stauffer places a flattened disc of dough over a red plate covered with circular indentations. He inserts the plate in Erikas midsection, grabs a long handle and pushes down hard. When he removes it, the plate is covered with perfectly shaped balls of dough. Occasionally the machine goofs and Stauffer returns to the time honored technique of shaping the dough by hand. Ans its by hand that Olsen makes his personal favorite giant cinnamon rolls. With such a high calorie habit, how does he stay slim? Its really not that hard. I dont have much time to eat and after baking for so many years, most of the time I grab a carrot or an apple when Im pre-select- ed hungry. that the school has an ratio excellent student-teache- r in all areas. The teachers using the Carden method receive training yearly by the Carden Foundation . The Carden method of teaching was originated by Mae Carden in 1934 emphasizing both education and the different rates that children learn. Mrs. White was raised in Houston, Texas, and came to Utah in 1962 to attend Brigham Young University where she earned her bachelors degree. She Instiattended the tute of Child Development and Family Relations in Detroit, the University of Washing-- ' ton in Seattle, where she took' graduate courses in family rela-- ; tions and sociology. Merril-Palm- er and-the- n During that time she helped to organize a parents cooperative, and was on the faculty. Following her stay in Washington, she returned to BYU where" she earned her masters degree in ' child development and family rei lations, and where she also' taught. She has also been a member of' the faculty of Corrocosoo College in California, where she helped set up a program and was a teacher. She has been involved in family counseling, assisted in adoptions and foster placements, and has taught parents and children of various ages. ' ! pre-scho- ol For more information about the Carden program Mrs. White The may be reached at Carden School dates coincide with Davis County school dates, with a beginning date of Sept. 4. 544-052- 2. Damaged Farms Can Get Funds Davis County farmers who suffered qualifying severe physical or production loss because of flooding that occured on or after . April this year, can apply for reduced interest loan from the Farmers Home Administration. FrnHA state director Lee Hawkes announced last week counties, Davis amoung them, may be eligible for the emergency loans. If unable to get credit elsewhere, the farmers in Davis, Box Elder. Juab, Sanpete,. Sevier, Tooele, Wasatch, Millard" and Utah counties, may apply for the 5 to 8 percent loans to cover up to 80 percent of their production losses to a total of $500,000. that-nin- e On the first $100,000, the loans carry a 5 percent interest rate. Any amount over $100,000 wilV carry 8 percent interest rate. But for farmers who are able to g'qt credit elsewhere, but still apply! for the FrnHA loans, the interest rate will be 13.75 percent. Counties bordering on named counties are also el- igible for the emergency service; I because of recent legislation. Farmers who suffered losses due to natural disasters in thes$! counties may also apply for assis- -' tance: Beaver, Cache, Carbon, Duchesne, Emery, Morgan, Piute, Salt Lake, Summit, Wayne and ' Weber. i" dough for bread and rolls are Scott . Olsdn, bakery manager (left), and Glenn SHAPING . ,'i ' Farmers are urged to apply as soon as possible at the local FmHa office. Application dead; line is April 17. 1985. , Stauffer. The two men are at work early each morning to make sure the Albertsons bakery section is well-stocke- the-abov- d. 0 1 e ' |