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Show 4 I i Ogden Baking Company's Modern Plant I Extends Business Into Many Stales H!i itjJ : Bread taking In the most modern LLEv9 xn' ls t,or,c Ogden. for (ho great H( in mant of 11k- Ogden Baking company v has boon equipped w ith tho ii st ma- B. i rhlnery and mechanical devices, oper- V '' atod hy mon of long experience In the ' biklnc Industry, until today It holds a i'i plnro .is tho largest bakery In the ln- B I trrmountain country. During the part year tlicro havo are constantly made to points In Idaho. Wyoming and Nevada as well as throughout northern Utah, Oyer LOO cities and towns are tiling tho Amcrl-Uald Amcrl-Uald bead pdduced a( this plant. It can bo bought at Shoshone, Idaho or Lovelock, N'cvada, us well as at ngden or Ititrrmodlate points Mecauso of i be fact that bread-making method' have undergone a change pa reel materials obtainable on Ihv market, the additional teatlng oftIies materials insured the success of eacl loaf of bread. .Mixing broad In sucl ilargo quantities as is done here, the use of one faulty ingredient mi:in.s D considerable loss to the company1 nrui this loss is to be avoided by use of thr lahoratorv . fin of tho notable features of tht I company 'a business la the method ol I Bread mixing room or Ogden Baking company. been many new machines installed inj j the plant. Including those Which wrap I bread automatically. The chemical bl.l isbratory of the baker) li R .;( been' wi-y idaced. Installation of additional large riiiil oens to care fop the company's grow-:. grow-:. J tng business is also being contein-J contein-J plated. Since the Ogden Baking company I vlthtn the past few years, some of the machinery (hat has been In use at the ogdvn plant Is being placed In the discard and lower methods of manufacturing manu-facturing the product Installed. The making ol this food prothicl i almost Entirely automatic, from the time tho flour and other ingredients are nilvpd until the nevvlv wrapper! handling riour. The baker owns its own sacks, made of a special heavy material. These sticks nip mimiI to the mill ami rilled SXClUSlvel) for the Ogden Og-den Making company. The flour Is en1 to II" plant la carload lots ami stored on the second floor. When It Is to be used II Is stlfted through sieves of th finest s!. mixed and blended I ' I ' I. v' mm 1 ' " i i IM iimi mi i ii w , ' tit h i ..'n Htirjre baking ovens of Ogdcn's great bakery. If . I was organized about two j ears a;o. j ; taking Over the Hess bakery, there Em have been extensions and additions to ' l' i the buildings and the,c have been j tilled with the latest equlpr. rnt. Lloyd i C. Mitchell, graduate of the Columbus i t labratorlcs at Chicago, Is the manager bfcad Is placed In the wagons for do-, livery, A visit to a modern bakery -lulckly dispels any idea that old-f.mh-loned methods are used, In any operation. opera-tion. There tn no such thing as mix-. I lng or kneading dough with the hands j There is no such thing as stirring in-' in the proper proportions before" i roes i i the nmln floor for the Rial I of tin- dough. The break-making in ogden has l come one of the city's most vital os-sets. os-sets. With the excellent railroad facilities fa-cilities for the shipping of tho product j Automatic machinery that is used in wrapping bread. of the company and has been Its direct. ln: bead LLV ! The company's business has bo'-n cx- tended until it reaches far from Ogden. Og-den. even entering competitive territory terri-tory with the. products from Gotland. I ': S;"' Prandoco and Denver. Bhlpmonti (rcdents wih a spoon or ladle it is 11 done automatically and by actual weight or other measurement. Installation of tho labratory has i" en one of the most Important pro-Igreasiya pro-Igreasiya steps. Although the company uses only the I ifi all dlecllons and the proximity to flour mills, the future, of the Ogden ! Uuking company's business here Is bright Indeed and the conrpany is alive j to that future and is continually ad-i trancing and Improving to keep abreast i of that future. |