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Show Bread Is Coming Down; U. S. Adopts Standard Loaf Size (By Harry B. Hunt, of the Standard Stand-ard s Washington Bureau.) Washington, Oct 27. A standard loaf of bread, made from a standard flour by a standard formula, and sold at a standard price. Tht Is the recommendation of the special committee that has investigated investigat-ed the bread situation for the food administration. ad-ministration. Food Administrator Hoover wl)l approve ap-prove the recommendations practically practi-cally as drawn and will enforce them by putting the baking industry under liceuse. Tho result will be the placing on the mnrket of a 22-ounce loaf to retail at 10 cents. This loaf will be baked with a crease in the middle so it may be broken in half, and a half loaf or 11 ounces will retail for a nickel. The bread committee tackled its problem from the viewpoint of secur-Ing secur-Ing for the consumer the biggest possible pos-sible loaf, of good quality, for tho least price. There was no idea of im. posing hardship upon the baking In. dustry, and care was tJken, in determining deter-mining the size loaf and the price, to leave a fair margin for bakers' prdfits. The bread committee tackled Its problem from the viewpoint of securing secur-ing for the consumer the biggest pos. i Bible loaf, of good quality, for the least price. There was no Idea of Imposing hardship upon the baking ! industry, and care was taken, in deter. . mining the size loaf and the price, to leave a fair margin for bakers' pro- fits. The government, controlling the ; wheal and flour supply, is in position , to standardize baker's flour. This flour will be supplied to all bakers at ; a standard price affected only by tho . freight differential. , In determining the formula for mix-, mix-, ing bread, elaborate tests wore made with many formulas and combinations. The one chosen was passed upon by bread experts for its nutritive qualities, quali-ties, flavor and appearance. As a conservation measure, tho sale of hot bread will be forbidden. All bread will be required to ho 12 ' hours old before placed on sale. The language of the committee'3 re-port re-port leaves no doubt that tho investigation investi-gation convinced committee members bakers have been charging exorbi-ant exorbi-ant prices and reaping rich profits. Particular emphasis is 'placed on the statement that more than half tho retail re-tail selling cost of bread has been added after the bread leaves the bak, ers' ovens. "Waste and abuse," th'o-report th'o-report states, have been genoral In methods of production and distribu. tion, and In tho margin of profit demanded. de-manded. In order to offor tho consumor evory possible saving. tho committee also recommends that bakers be ro quired to sell broad direct to porsons calling at tho bakery, and that the prico on such salos should approxU mate the price to the rotailor. This, it is said, would mako the 22-ounco ! loaf 7, or not more than S cents at tho bakery, and the half loaf 4 cents. . One step to be determined before t, tho baking industry is placed under j'l license and the standard loaf requlr- - ed Is whether, at tho outset, to license ! all bakers or just the largo bakers operating op-erating more than one oven. There 1 aro abou 30,000 bakeries in the x United Stales, of which 30 per cent producG 70 por cent of tho bread. It may be decided, at first, simply to license li-cense tho big bakers, with the expectation expec-tation that the small follows will fall into line. If they do not they will bo . taken In hand. This is certain, however. Bread J prices aro coming down. Bakers ara ' to be forced to cut. oo |