MASTER BAKERS’ BUSINESS CONCLUDED
PROGRAMME OF ENJOYMENT
Having finished the business of their conference the master bakers are out to enjoy themselves for the next few days.
To-day ther are the races, and a harbour party, on Monday there will be ctn excursion to Titirangi and a cabaret party, and on Tuesday, a trip to Rotorua.
A number of addresses were given yesterday. In a paper on “Pure Yeast Culture in Bread-Making,” Mr. Walter Hancock, of Victoria, said that the using of pure selected yeast of one variety eliminated the unexpected element in bread-making and improved the texture and flavour.
Mr. G. A. Laurenson, of Dunedin, urged the* establishment of a school of baking, in a paper on “Our Duty to the Tradesmen of To-Morrow.”
A new method of comparing the strength of the gluten in various flours, by means of the “distensometer” was explained at the evening session by Dr. P. W. Hilgendorf. The method consisted in the observation of the bursting of suction-induced bubbles in the doughs under investigation.
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Bibliographic details
Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 6
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171MASTER BAKERS’ BUSINESS CONCLUDED PROGRAMME OF ENJOYMENT Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 6
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