Bakers Add Apples to Flour to Improve Bread

Wanganui Chronicle, Volume 83, Issue 37, 14 February 1939, Page 5

Bakers Add Apples to Flour to Improve Bread

WENATCHEE Bakeries in the Pacific Northwest have developed methods for adding apples to bread which, are gaining considerable attention. One method, in production since the first of this year and used, or about to be used, by 20 concerns in Washington. Idaho and British Columbia, consists of an apple sauce formula which permits the adding of 20 to 30 per cent apple to ordinary bread dough, without resulting in a soggy loaf. In fact, this heavy apple content makes a light loaf, described as possessing good keeping qualities and as containing vitamins A, B, (’, and G. There is no apple taste in the bread, however. The formula was perfected by Werner filer and Al Dorn of Wenatchee, and patent tights are pending. The trade name, “Appeal Bread,” has been copyrighted. Letters from European countries have been received by the “Appeal” corporation for information and baking At present, an ••Appeal” mix is being prepared and canned for commercial distribution at a Spokane plant. The entire surplus of the Spokane apple crop was purchased for cannery stock; and as future requirements develop, the use of apples is expected to become an important factor for the marketing of certain grades of Northwest fruit. One hundred loaves of bread require from 30 to 35 pounds of apples, and the corporation's original bakery in Wenatchee is using from GOO to 750 pounds of apples daily in a market of only 16,900 persons. Dr. H. H. Mottern, fruit ami vege table by-products expert for the Gov eminent, who is at Pullman, said that apple compounds, added to bread, leave an alkaline residue which counteract! acid. He notes, too, that they represent the only nutritious substance known that keeps bread from becoming stale. Previous difficulties with the baking of apple bread have been the resultant sogginess unless only small portions of the fruit were used. Another apple-bread method was developed several years ago in California from experiments with powder derived from prunes, apples and other soft fruits. The apple powder process was acquired by a group of Northwest persons who are planning the construction of a mill in Yakima, Wash., for thj manufacture of apple flour. It is hoped to have the mill operating in time for use of some of this fall’s apple crop. The apple flour will be used as a ■ blend with wh|»at flour. Tests have , been applied in Yakima and Seattle. Every loaf of bread made with a component part of apple flour will have the equivalent of one large apple. Winesap apples were found to be especially suitable fnr rhe purpose. “When 1 die,” said Mr Dobson, “1 should like to be cremated.” “That would be just like you—to go away and leave ash lying about,” replied his wife.