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Show ijn . MAKING BREAD WITHOUT FLOUR. In France bread has been made without flour in a machine that transforms trans-forms the wheat directly into dough. This machine has a large screw turning turn-ing loosely in a case, on the inner surface of which is a screw thread running in an opposite direction Between Be-tween the main threads on the cylinder cylin-der are smaller threads, and the depth of the groove becomes progressively smaller from one end to the other, so that it will hold the entire wheat grain as it enters the machine, at the same time accommodating only the pulverized pulver-ized wheat at the exit The wheat is prepared by a thorough washing, after which operation about a pint of tepid water to a pound of grain is added, the whole mixture being allowed to stand for some six hours. Then the grains of wheat have swollen to twice their ordinary size. The mixture is then treated with yeast and salt and is poured into the machine. It falls between be-tween the threads of the moving screw, wihch simultaneously crush the envelope and body of the grain, making of them a homogeneous mixture mix-ture that forms a smooth paste. Bread made by this process contains a succession suc-cession of holes, whose size increases as they approach the crust, which is thin The odor given off is said to be most agreeable. New York Sun. oo |