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Show W OGDEN BAKING COMPANY HAS LARGEST M AND FINEST BAKERY IN UTAH, MAKING M BSEM FOR LARGE WESTERN TERRITORY m Sunie Bake Ovens of Ogticn Baking Company. BOgdfn ha the Iargot nnl finest bakery in Utah, tho plant of ilio Ogden Og-den Baking company on Grint ave-n ave-n un between Twcni v-flfth anil Twen-iv-slxth MriTf. Equipped with tho J direction f bakery experts, and chem- I fc In making bread, pit i ik - .in m. tends into all of tho states .idjolnlnfc Utah and a market that is practically as wide as Ogden's distribution. Bach year there have been changes In the Ogden Baking company plant. J '(i - - - -- - - Automatic Wrapping Machines Used in Bakery. I made for the purpose of perfecting the system of making breads and other foods. 1 urlng 191 the changes In-! In-! eluded almost a complete shifting of I equipment in tin- mixing rooms of the I bakery, so as to make the work more nearly automatic The Ingredients of the broad, even tho bread Itself, arc-not arc-not touched by human hands from the time that the flour and other material start through the mixing room until the wrapped loaves are delivered to the retailers. Since the igden Baking company was organized about three years ago. taking over the' Hess bakery, there have been extensions and additions to tho buildings and these have been '. .Mitchell, graduate of the Columbus laboratoi ies at Chicago, is the manager I the company and ha been Its directing di-recting head 0 Tho company's business has been ox -tided until It reaches far from Og-n Og-n even entering competitive terri- a.ih the products from Portland. ' .ii Francisco and Denver. Shipments constantly made to points in Ida-Wyoming Ida-Wyoming ani Nevada . well as hfoughtfttt northern I'tah fiver 100 and townjj are using the Ame.r- an-Maid, bread produced at this int. It can be bought at Shoshone, .d iho, or Lovelock, Nov;, as well as at den or Intermediate points. Because "f the fact that bread-mak-metheda have undergone a change I thin the pact few years, some of the i inner;, that has been in use at the igden plant La being placed m the ilacard and newer methods of manu- ii Hiring tlie product installed. A !sll ti a modern bakery quickly dispels any Idea that old-fashioned ethods are used In any operation i is no such thing as mixing or leading dough with the bands There DO Mich Hunt. stirring ingredients Ith a spoon or ladle. It Is all done omatlcaLLy and ty actual weight hat mi inurement. Installation of the laboratory has been one of the most Important pro-greealve pro-greealve steps. Although the company uses only (ho purest materials obtainable on the . arket, the ad lltional testing of these materials Insures the success of each 1 loaf of bread- Mixing bread in such u ; quantities as In done here, the H use bQt one fiully Ingredient means a I considerable loss t the company ajui R this loas Is to be avoided by the lab-H lab-H oratory. I ne of the notable features of the ompany's business is the method of l Lndllng flour. Th bakery owns its wn sacks, made of a special heavy Lterlal, These socks are sent to the mill and filled exclusively for the Ogden Baking company. The flour sent t.i the pant I "i carload ots an ! stored on tho second foor. Whan it It to be used It Is sifted through selves I the finest silk, mixed and blended In the proper proportions berore It goes to the main floor for the maklng ..f the dou;:h Tlie I. n .ni-iii .l. ing In rgden has be- ne ol ihe cji '.- most v ital as- o-ts. With the excellent r.iilr.ad ra-i ra-i 1 1 (ties for the shipping 0f the product In all directions and tho proximity to flour mills. th future of the i gden Baking company's business hero is bright Indeed and the company Is alive to that future and is continually advancing ad-vancing (unl improving to keep abreast of that future. |
