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Show awnr, wheat production may have to be further curtailed. St. Louis Globe-Democriit. BRITISH BAKERS CLAIM TO MAKE CRUSTLESS BREAD Calculations showing that the world's wheat surpluses would disappear, dis-appear, If each Individual consumed an extra slice of bread every day, can no longer be accepted as accurate accu-rate now that Loudon bakers have produced a loaf without any crust. Much of the credit for this accomplishment accom-plishment goes to the geniuses who made possible the transmission of electricity to bakeries and other Industrial In-dustrial plants. The new loaf is baked by means of electrical current Inside the dough, which, It will readily read-ily be seen, is just the reverse of the old process of putting the dough in a hot oven and allowing the heat to penetrate the mass. It is no less clear that all past estimates es-timates dealing with consumption of wheat will need correction when customers all over the world begin to demand crustless bread. For, as the British bakers point out, it will now be possible to make sandwiches without throwing the crust away. This, it Is true, has been possible all along, and there are not a few people peo-ple who prefer and even Insist upon having their frankfurters and hamburgers ham-burgers served between slices of bread with the crust intact. But the practice In many home kitchens and quick-service restaurants . has been to cut off the crust. Indeed, many employees In these eating places have become expert In severing the crust from the rest of the slice, developing de-veloping a technique that has elicited the admiration of all patrons. Persons Per-sons Interested In economics, In observing ob-serving their speed and precision, have also reflected that the need for limitation of wheat acreage would be much greater if the crusts were saved. The London bakers do not explain In sufficient detail how this marvelous marvel-ous new loaf is made. They do not tell us how the current that passes through the middle of the dough is prevented from forming crust on the Inside instead of the outside of the loaf of broad. A loaf whose midsection midsec-tion was hard as a rock would have no advantage over one whose exterior was thickly crusted. But the claim that a crustless loaf of bread Is soon to be marketed is of Interest not only In London, where an International conference recently assembled to see what could be done to' reduce wheat production throughout the world, but in many other countries. For if bread has no crusts to be thrown |