Bakers’ Protection Society, and by the West End metropolitan bakers in a body, but also by the Home Office, which objected to what it termed exceptional legislation.
It may be noted that the acts of 1822 and 1836 define precisely what may and may not be sold as bread. It is laid down in section 2 that “it shall and may be lawful . . . to make and sell . . . bread made of flour or meal of wheat, barley, rye, oats, buckwheat, Indian corn, peas, beans, rice or potatoes, or any of them, and with any (common) salt, pure water, eggs, milk, barm, leaven, potato or other yeast, and mixed in such proportions as they shall think fit, and with no other ingredients or matter whatsoever.”
Sanitation of Bakehouses.—The sanitary arrangements of bakehouses in England were first regulated by the Bakehouse Regulation Act 1863, which was repealed and replaced by the Factory and Workshop Act 1878; this act, with various amending acts, was in turn repealed and replaced by the Factory and Workshop Act 1901. By the act of 1901 a bakehouse is defined as a place in which are baked bread, biscuits or confectionery, from the baking or selling of which a profit is derived. The act of 1863 placed the sanitary supervision of bakehouses in the hands of local authorities; from 1878 to 1883 supervision was in the hands of inspectors of factories, but in 1883 the supervision of retail bakehouses was placed in the hands of local authorities. Under the act of 1901 the supervision of bakehouses which are “workshops” is carried out by local authorities, and for the purposes of the act every bakehouse is a workshop unless within it, or its close or curtilage or precincts, steam, water or other mechanical power is used in aid of the manufacturing process carried on there, in which case it is treated as a non-textile factory, and is under the supervision of factory inspectors.
The more important regulations laid down by the act are: (1) No water-closet, &c., must be within or communicate directly with the bakehouse; every cistern for supplying water to the bakehouse must be separate and distinct from any cistern supplying a water-closet; no drain or pipe for carrying off sewage matter shall have an opening within the bakehouse. (2) The interior of all bakehouses must be limewashed, painted or varnished at stated periods. (3) No place on the same level with a bakehouse or forming part of the same building may be used as a sleeping place, unless specially constructed to meet the requirements of the act. (4) No underground bakehouse (one of which the floor is more than 3 ft. below the surface of the footway of the adjoining street) shall be used unless certified by the district council as suitable for the purpose (see Redgrave, Factory Acts; Evans Austin, Factory Acts).
Bread Stuffs.—As compared with wheat-flour, all other materials used for making bread are of secondary importance. Rye bread is largely consumed in some of the northern parts of Europe, and cakes of maize meal are eaten in the United States. In southern Europe the meal of various species of millet is used, and in India and China durra and other cereal grains are baked for food. Of non-cereal flour, the principal used for bread-making is buckwheat (Fagopyrum esculentum), extensively employed in Russia, Holland and the United States. The flour of pease, beans and other leguminous seeds is also baked into cakes, and in South America the meal of the tapioca plant, Jatropha Manihot, is employed. But, excepting rye, none of these substances is used for making vesiculated or fermented bread.
A normal sample of wheat-flour consists roughly of 10 parts of moisture, 72 of starch, 14 of nitrogenous matter, 2.25 of fatty matters, and 1.75% of mineral matter. Starch is thus the predominating component; it is not, however, the dough-forming ingredient. By itself, starch, when Quality of flour. saturated with water, forms a putty-like mass devoid of coherence, and it is the gluten of the nitrogenous matter which is the binding constituent in dough-making, because when wetted it forms a more or less elastic body. The proportion of gluten in wheat-flour varies from 7 to 15%, but the mere quantity of gluten is by no means the only standard of the commercial value of the flour, the quality also counting for much. One of the functions of gluten is to produce a high or well-piled loaf, and its value for this purpose depends largely on its quality. This is turn depends largely on the variety of wheat; certain races of wheat are much richer in nitrogenous elements than others, but such wheats usually only flourish in certain countries. Soil and climate are undoubtedly factors in modifying the character of wheat, and necessarily therefore of the flour. The same wheat grown in the same soil will show very varying degrees of strength (i.e. of gluten) in different seasons. For instance, the north-western districts of America grow a hard spring wheat which in a normal season is of almost unequalled strength. In 1904 an excess of moisture and deficiency in sun in the Red River Valley during the critical months of June and July caused a serious attack of red and black rust in these wheat fields, the disease being more virulent in the American than the Canadian side of the valley. The result was that the quality of the gluten of that season’s American spring wheat was most seriously affected, its famed strength being almost gone. Wheat from the Canadian side was also affected, but not nearly to so great an extent. Flour milled from hard winter wheat in the American winter districts is sometimes nearly as strong as the spring wheat of the North-west. Hungarian flour milled from Theis wheat is also very strong, and so is the flour milled from some south Russian spring wheats. But here again the degree of strength will vary from season to season in a remarkable manner. In the main each land has its own clearly marked type of wheat. While the United States, Canada, Hungary and Russia are each capable of growing strong wheat, Great Britain, France and Germany produce wheat more or less weak. It follows that the bread baked from flour milled from wheat from British, French or German wheat alone would not make a loaf of sufficient volume, judged by present British standards. As a matter of fact, except in some country districts, British bakers either use strong foreign flour to blend with English country flour, or, more frequently, they are supplied with flour by British millers milled from a blend in which very often English wheat has a small, or no place at all. If the baker’s trade calls for the making of household bread, especially of the London type, he must use a strong flour, with plenty of staple gluten in it, because it is this element which supplies the driving or lifting force, without which a high, bold loaf cannot be produced. If the demand is for tin or (as it is called in many parts of the north of England) pan bread, a weaker flour will suffice, as the tin will keep it up. A Vienna loaf should be made with at least a certain proportion of Hungarian patent flour, which is normally the highest-priced flour in the market, though probably the bulk of the Vienna rolls made in London contain no Hungarian flour. A cake of flat shape can be very well made with a rather weak flour, but any cake that is required to present a domed top cannot be prepared without a flour of some strength.
It is a general opinion, though contested by some authorities, that soft, weak flours contain more flavour than strong, harsh flours. The strong wheats of the American and Canadian North-West make less flavoury flour than soft red winter from the American South-West. It Flavour of flour. would not, however, be correct to say that all strong wheats are necessarily less full of flavour than weak wheats. Hungarian wheat, for instance, is one of the strongest wheats of the world, but has a characteristic and pleasant flavour of its own. Indian wheats, on the other hand, are not particularly strong, but are liable to give a rather harsh flavour to the bread. English, French and German wheats, when harvested in good condition, produce flour of more or less agreeable flavour. None of these wheats could be classified as strong, though from each of those lands wheat of fair strength may be obtained under favourable meteorological conditions. The Australasian continent raises white wheat of fine quality which has much affinity with British wheat—it is the descendant in many cases of seed wheats imported from England—but it is occasionally stronger. The resultant flour is noted for its sweetness. Both millers and bakers who are concerned with the supply of high-class bread and flour make free use of what may be termed flavoury wheats. The proportion of English wheat used in London mills is very small, but millers who supply West-End bakeries with what is known as top-price flour are careful to use a certain amount of English wheat, if it is to be had in prime condition. They term this ingredient of their mixture “sugar.” London bakers again,
