20TH CENTURY BREAD MAKING

[Music] Give us this day our daily bread, the prayer of billions of people throughout the universe is the finest testimonial to the vital importance of this great food in the lives of all humanity. Bread, the staff of life, is the best of all energy foods, as well as the most economical, digestible, and nourishing. It is something which every man, woman, and child should know more about. There's romance in the story of bread, color, excitement. So come with Paul L. Huffler, noted scientist, explorer, and cinematographer on a tour of 20th century bread makingaking. We take you from the primitive methods of the Mexican peons and the Zouri Indians to the magnificent steel and chromium super plants of our own present-day America. Our story opens in the vicinity of lovely Ensanada Bay in old Mexico where the native art of bread making harks back to the primitive methods of centuries ago. We introduce you to Rosita, the leading baker of tortillas and of Yes, this is her bakery. You see, blowing on the wood to a flame lends that much desired personal touch. Our backyard bakery enjoys plenty of sunshine and fresh air, but little privacy. And when it rains, no tortillas. Rosita separates the dough into individual tortillas. Why these people like their bread so thin, I'll never know. Anyhow, here's how it's made. [Music] The intense heat of this primitive oven quickly bakes the thin dough. Presto, they're finished. A paper wrapping and the tortillas are ready for delivery. [Music] So, we leave the sapphire beauty of Ensanata Bay and travel to the grand maces of the Zonyi Indians in far off New Mexico. This primitive people once lived among these towering cliffs, fiercely guarding the entrance to their earthly heaven. But now that there is no longer the need to fight for their existence, they dwell peaceibly in the valleys, surrounded by the sage, chico, grammarass, and chimeiso characteristic of this zony grazing paradise. This is a typical Zouri village. These tribes people are the original American homesteaders. Aren't these peppers beautiful? They're a product of this fertile soil. Look at that sweet little papoo. Babies have a way of tugging at heartstrings the world over. Aha. Isn't that a lovely smile? This proud Indian chief reflects the Zouri's colorful path. The first step in Zouri bread making, husking the corn. As you see here, the flour is ground between two stones. Nothing very streamlined about these people. Even the dog's interested. Hey, lie down. This is the same type of corn the Zonies have grown for centuries. It takes a very long time indeed to make flour by this primitive method. This Indian woman is making paper bread. There are times when these primitive people do like their bread thin. Be careful there. Don't burn your hands. Corn, flour, and water is all that's in this paste. This bread bakes very quickly, you can see. Ah, she seems to like it. Look at that broad grin. We'll let you in on a secret. We asked this nice Indian lady baker to put on her ceremonial costume while baking these large loaves of bread for the Zouri's famous ceremony and feast of the shallo held every November and during the annual summer season of rain dancing. The bread is kneaded in much the same manner as our old-fashioned housewives do it. Yes, after all, Judy and the Indian lady are sisters under the skin, even in their methods of bread making. Notice the peculiar shape of this loaf. It looks like a giant Parker House roll, doesn't it? The ashes are raked out with a broom of pine bars. Now, as you see, the bread is placed in the oven on this long paddle. The mouth of the oven is covered to keep in the heat. Well, she seems quite pleased so far, doesn't he? And so, after a pleasant visit and gossip with the neighbors, our baker remembers her kitchen duties and returns to her work. And here is our bread. Why, it's changed shape. But it's still bread. Yes, although it's dead white in color, heavier than our beautiful golden scientific loaves, perhaps not even as digestible, it is nevertheless bread of vital necessity to life. And now, for a complete and amazing contrast, we take you through a great present- day American baking plant where the output is not a few dozen, but thousands of loaves daily. This flower is brought in Carlo Lutz and stored for 2 to 3 months in your bakery to improve its quality. As you see, the flower is carefully tested in the laboratory for both quality and flavor. Various flowers are often combined to lend fine texture and a pleasing taste to the bread. This machine blends and mixes the flour, then sends it through a system of conveyors to the sifter. The sacks are cleaned by suction to keep the air free of flower dust. These are sifting machines. They catch and hold any foreign matter or particles in the flower. The screens used in these sifters are so fine not even water will go through them. But the flour passes through emerging thoroughly purified. This is just one of the many precautions employed by your baker to ensure the absolute purity of his bread. These are the flower scales. The baker sets this scale for the correct weight of flour to be used in each batch of sponge. While the flour is automatically being weighed, the baker sets his automatic water scale. Now he breaks in the yeast to the electric mixer. The water scale by thermal control automatically sets the temperature of the sponge which consists of flour, yeast and water in proper proportions. A very important part of the whole process. That's the water scale automatically shutting off. Watch it. Now the mixture of yeast and water joins the combined flour and water in the mixer. It's very interesting to watch the action of these huge spotless steel machines as they thoroughly mix the sponge much better and more efficiently than mother used to do by hand. The mixer now throws the sponge into a big probe. The dough room is the next stop. Here the temperature and humidity are automatically regulated to make certain that every batch of sponge will rise to a uniform size. This process takes approximately 5 hours. [Music] Now our baker is taking the trove of sponge to mix with his other ingredients into dough. Note the cleanliness of the operators and the quiet efficiency with which they work. Arrived in the mixing room, he places the trow on this special hoist. Sugar and salt are accurately weighed. The trow at the top of the mixer is empty. This is entirely a mechanical process. At no time in these particular steps of the bread makingaking industry do anyone's hands touch the sponge. Sugar and salt in proportion are added to the mixture. Our baker now adds the proper amount of shortening. That's milk as fine in quality as you use on your own table. The automatically weighed flour is released into the mixture. A timer is set for the proper mixing time and the monster mixer starts its revolution. This is our dough. The batch once it is thoroughly mixed is thrown out of the machine into a waiting pro. As you can see, cleanliness is emphasized in your modern bakery. The temperature of the dough is also important in our streamlined bread makingaking process. The dough is now weighed. It must be an exact amount. This is a final check before the trow is placed in the dough room. The dough is placed in this modern airond conditioned room for about 30 minutes when it is ready to be cut into loaves. It is sent by a chute to the machine below. Here the dough is shaped into loaves for baking. This is a divider. It cuts 160 pieces of dough per minute. The pieces of dough are here conveyed to a machine called a rounder. The baker weighs one every so often to assure himself of their uniform weight, for there is a 2 oz per pound loss of moisture during baking. This is the rounder in operation. Here the loaves are molded into the shape of a ball. This overhead proofer retains the dough for 15 minutes in which time it becomes ready for molding. It is then run through a series of rollers. Just watch these strands of dough take the hurdle. Note how deafly the baker twists the two strands into a loaf before placing them into the baking pans. Experts at this work become so efficient they seldom miss a trick. The completely molded loaves are now placed in the air conditioned proof room for about 1 hour. Inside this room they will rise to the proper size for baking. When the loaf is properly raised, it is taken from the proof room to the oven where the transformation from dough to golden brown bread takes place. Modern bakers use one of two types of oven. The tunnel, sometime referred to as the traveling oven, or the tray. In the tunnel or traveling type, a conveyor carries the bread from one end to the other in which time it is baked. Now, in the tray oven shown here, the bread pans are placed on trays which make a cycle within the oven. The time is so regulated that the bread is baked just right by the time it returns to the starting point. This freshly baked bread, the result of many years of research and of careful everyday baking, is now sent on this endless bill to the sorting table. As in all departments involved in the bread makingaking process, this work is carried on with absolute cleanliness and sanitation. Rigid requirements in your baker's code of rules. The operator places the steel hot loaves in the cooling rack. [Music] These thousands of temptingly fresh and fragrant loaves of bread are then taken into the special cooling chamber. Here, a high vacuum brings the temperature of each loaf to a uniform 88° in 4 minutes. This must be done properly or the bread will become soggy after it is wrapped, a condition which would be regarded with horror by the workers in your modern bakery. This is the slicing machine. The bread is placed on a traveling belt feeding these high-speed band saws where the loaves are sliced to a uniform thickness at the rate of dozens per minute. Now the bread is hurried to the wrapping section where this ingenious machine cuts special sheets of paper from a roll and wraps the loaf sealing its freshness and goodness in a sanitary airtight package ready for immediate delivery to your groceryer. Thus, we have seen how a modern bakery carefully, scientifically, and cleanly prepares your daily bread from its raw materials until the finished and wrapped loaf is ready for your table. A remarkable modern phenomenon in an age marked by many advancements in the scientific and cultural knowledge of our time. [Music] This modern bakery maintains a splendid and prompt delivery system. Each driver salesman serving a regular route. The sanitation of these trucks is a selling point of the bread company. They are kept as spotless as the bakery itself. As the trucks depart on their daily rounds of homes and stores, they carry with them these thousands of wonderfully nourishing, highly digestible golden brown loaves of bread over which your baker worked all night so that you might eat it oven fresh in the morning. Energy is the vital power which enables man to turn the wheels of industry and bread is one of the principal sources of this much needed energy. Bread contains vitamins. Bread makes for muscles. muscles to stoke trains, work in factories, build power lines such as these gigantic structures, silhouette them against the bright sky, and maintain them in good working order. [Music] Bread is an urgent necessity in building strong bodies to do the work of keen minds, in keeping these bodies robust and well. bread supplies the strength which men need to accomplish the necessary work of the world to construct towering plane hangers. To build airplanes and pilot them across the skies. Work in countless mills and factories throughout the length and breadth of the land. To do the everyday work of the world with hearty goodwill, quiet nerves and fit bodies. Take this airplane mechanic. He's typical of the average, solid, dependable American worker who carries on the progress of the nation. As you can see, his lunchbox contains several important items. Here's a hot drink, always a requisite to any meal. However, don't fail to notice the thick, generous slabs of fresh bread that make up his sandwich. He smiles. You can see the great pleasure he derives from eating it. Bread is not only helpful, it tastes good. In the world of today, we must be absolutely fit physically to accomplish our daily tasks wherever our particular talents happen to be needed. Whether at a workbench, in the sky, in the oil fields, at one of these myriad wells, at a gasoline refinery, or any other industrial place of work, bread helps to keep us in that admirable and highly desirable physical condition, which athletes colloally term in the paint. The truth regarding the value of bread in the child's diet is that bread really is such a splendid energy food helping children to be stronger and more skillful. Yes, bread is the food of athletes. This knowledge leads children such as are pictured here to a better appreciation of bread and causes them to ask for more of it at meals and between meals. And it is a well recognized fact that the lessons learned in childhood processed in adult life. Well, look at that boy eat. I guess there isn't much doubt about his enjoying this afternoon snack. Hey, Sunny, take it easy. Well, I guess they all have a pretty good appetite. It's wonderful to see children such as these eating so heartily and storing up the vital energy needed for their future battles in the difficult worlds of commerce, industry, and finance. In every athletic sport, red is a vital help in attaining the physical perfection required to win. At football practice, both collegiate and professional, of which we give you this glimpse on the track in school exercises such as you witness here performed by these girls in basketball games played on thousands of courts the country over. In the fast and lively game of tennis, bread helps to provide the energy needed for each sport. Bread supplies the vitality for daily exercise. For these military school youngsters seen here marching so proudly on parades. For these musical groups, bands made up of youngsters, both boys and girls, as seen at various athletic tournaments. Americans are the healthiest, happiest, most content, and fortunate of all the peoples on the face of the earth today. It is vitally important to keep energetic, well, and healthy. And the bread prepared by your scientific baker contains the needed components for supplying you with that energy and that health. Prominent dieticians tell us to eat more bread. Smooth white and whole wheat bread, aromatic rise, fruit sprouted raisin breads. Eat them all. Enjoy them. Let them keep us well and strong in this our own glorious America. Heat. Heat. [Music]