MACHINE-MADE BREAD.

King Country Chronicle, Volume VIII, Issue 622, 26 November 1913, Page 2

MACHINE-MADE BREAD.

A TE KUITI INSTALLATION. Messrs Green and C<debo:rk. with their Usual cnterrpiee. aie «Jllern,ined to keep their '"'e Kui!i hr;'.:-.ch right lip to ckk\ and tluir latest demons)ration cf thiJ faa is In he f• ■ n-rl in (he recent installation ot el. etrieadydriven machinery in their bakehouse here. This is a matter of intonhp interest to the public generally, but paiiieularly that portion of it t.ial lias 'he habit of eating bread. While care, as to general cleanliness has greatly conduced to the cleanliness of (he product of the baker, it ha? been generally recognised that it could bo much mere satisfactorily mode hy propoik designed n;chi.ner\ ; and till tac mnsi up-to-date lr;ket its in tbo large centres have installed machinery for the. various proc> sees of b -cad mnki g. The plan'. o( Messrs Creen arid Colefarook is very simple arid eifeclive, and consists of ;ucb apparatus as is required for the handling of Ihe Hour from the lifting from the carts into the loft r.heve the bakehouse to the mixing of the dough. An electrically-driven winch lifts the fiuur from the carts ;o (bo largo store-loft: from here bags of it are opened and tipped into a wooden shoot immediately over a "sifter" (a small machine for sifting (lie dour and removing foreign matter from i! before it enters into the dough-mixer), passing through the "sifter into another shoot, which has a long i'nnnel of canvas a!, the bottom !" guide the flour on 11a way. The ilonr is guided into the "mixer" into which lias been previously measured the correct quantity of water and yeast, etc. When sufficient flour lias been run in, the mixer is closed up. by screwing up the heavy door on top, and is ready for the mixing. The mixer is a simple machine, something like a churn, consists of a large iron drum, having two doors on its nerifery: inside are four sots of iron bars, fixed parallel to the axis of the machine and which bring about the actual mixing. Hy throwing a bt It from a loose pulley on to the running one the drum with its entire contents revolves at a speed of about 70 revolutions par minute—and in a little over seven minutes the dough is thoroughly mixed and leady for the troughs. The freshly mixed dough is next tipped into a small truck, which is run unier the mixer, in which it is wheeled to the troughs where it is deposited and allowed to ripen end rise in the usual way, until ready for the oven next morning. The whole design of the machinery is such that none of the parts which require oiling, come into contact with the flour or dough, so that the bread cannot in any wayget contaminated- The motive power required to drive the plant, is provided by a 4; horse power direct current, 500 volt, electric motor, which runs at speed of abut 1300 revolutions per minute. Thi-high speed is reduced by gearing on the motor itself from which the newer i:i transmitted by a 4 inch balata in It to an lS fee! length of shafting. s\kich 'niter carries the various pulleys far driving the different units of (lie p 1.3: it. The cast of running fin- reaehi/itry to make a bath of bread up to 400 loaves is 2d, as it is tested on the meter which registered exactly half a unit ■ -the price of newer bc'mg 4d p?r unit. Th? installation of (his ma chinery will enable Messrs Creon and Colebrock (o double their outpul. and no doubt they will be hieely commended for their enterprise. The contract for the complete erection of the machinery, the- electric m-Tur, and the eieeiic lighting, was let to Mr J. Kirkwood. electrical engineer of Te Kuiti, wh<> carried out (he work in a first class manner, and the machinery work n very creeitabe i a him. Mr Kirkwood erected similar plant or the Wellington Bread Company.