High Made ad made with a new ila is enriched with : SO percent more n than is supplied in now on the market. ■cover, the bread’s FARMERS FERTILIZER WORKS ELIZABETHTOWN 367-1211 (QUID NITROGEN SOLUTION AVAILABLE AY WISSLER, APPLICATOR BOX 99, RD2, MT. JOY, PA PHONE 898-0675 Wi ■HVi pn iiiii How to make more milk from the same Cows vary greatly in their individ ual preferences for one forage over another So while some of your cows may be getting the diet they need to maintain peak pro duction, others may be short changing themselves getting plenty of protein perhaps, but not enough energy to balance it What can you do about if? The Agway Total Mixed Ration TMR is the best way yet devised for feeding a ration that’s perfect ly balanced for nutrient content It eliminates cows’ preferences But TMR feeding can be no better than the equipment used to mix the ration Accurate measur ing and thorough mixing are musts Protein Bread Without Sugar concentration of lysine, an essential amino acid making up the protein, is more than tripled. Its proteins are thus nearly comparable in nutritional quality to milk The balanced bite” is one key The Schwartz Mixer Wagon is the other Farm Systems Service and meat proteins. Another advantage of the formula is that it requires no sugar, a usual ingredient in bread. Almost 3 million pounds of sugar a day would be saved in this country if the sugar-free formula were used in baking an estimated 50 million one-pound loaves of white bread produced each day. Substitution of ceral malt for sugar in the formula would also reduce the cost of bread in developing countries that must import sugar. Tne formula developed by cereal chemist Karl F. Finney and food technologist Merle D. Shorgen of USDA’s Agricultural Research Service is applicable in ternationally and requires no changes in commercial breadmaking schedules or equipment. Ingredients included in the formula, however, are not readily available to those who bake bread at horn'. The bread could be a principal source of protein, in developing countries and the United States, for children and adults whose diets are nutritionally deficient and who depend upon bread as a major food. amount of feed Most versatile way to feed TMR ...the Schwartz Mixer Wagon It accurately proportions, thor oughly mixes, then transports and distributes nutrients in any pre scribed amount and formulation So it’s easy to feed the right ration any place on your farm Triple augers tumble and turn feed end to end to perfectly blend liquid, granular or pelleted sup plements into silage, chopped hay or ground gram Five to seven minutes does the job Controls are convenient—and positive Solid construction assures trouble-free operation Three sizes to choose from An Agway salesman will be happy to discuss TMR with you He can also arrange a demon stration of the Schwartz Mixer Wagon Call Agway today SUPPLY CENTER 1027 DILLERVILLE ROAD LANCASTER, PA Phone 717-397-4761 STORE HOURS: Open Friday Evenings til 8 p.m. Mon. thru Thurs. 8 a.m. to 5 p.m. Sat. 8 a.m. to Noon Such protein-enriched breads can also serve as a supplemental food for those who are well fed. The need for the new bread, Mr. Finney explains, stems from the fact that wheat protein is deficient in lysine. Scientists have known that adding high levels of a protein sup plement such as soy flour would improve the nutritive value of wheat flour by in creasing both total protein content and the amount of lysine in the protein. Two problems, however, limited practical application of this knowledge. Earlier attempts to sup plement wheat flour with soy flour produced poor-quality bread. Loaves were small, and both crumb grain and retention of freshness were impaired. Consumer ac ceptability was also restricted by the excessive browning and thickness of crust associated with high protein bread baked with formulas containing sugar. These former short comings of protein-enriched bread are corrected in the sugar-free formula, which was developed at the U.S. Grain Marketing Research Lancaster Farming, Saturday, May 10.1975 Center, in cooperation with the Kansas Agricultural Experiment Station, Manhattan. Dr. Yeshajahu Pomeranz, now director of the Center, and Mr. Finney were awarded a public patent in 1972 for a process by which high levels of protein sup plement can be added to bread without impairing loaf volume, crumb grain, or retention of freshness. They found that replacing the usual 3 percent shortening with small amounts of glycohpids improved bread quality by making the wheat and soy potems compatible. Glycohpids are complexes ol carbohydrates and fats that make up only about .3 percent of wheat flour weight but are responsible for such qualities as im proved loaf volume. Sub sequent studies indicated that sucrose palmitate or other purified sucroesters are fully as effective as wheat flour glycohpids. Removal of sugar as an ingredient eliminated ex cessive browing and thickness of crust in bread made with the new formula. Mr. Finney explains that sugar converted from starch by cereal malt enzymes supports production of carbon dioxide for leavening the function of sugar added in the conventional formula. Barley, wheat, or triticale malts as flours or sirup may be used. High levels of soy flour, as a protein supplement, are incorporated in the formula by replacing 10 percent of the wheat flour with soy flour and adding another 4 percent soy grits. Other variations from the usual commercial bread formula include replacing regular oxidants with ascorbic acid, as well as use of small amount of the cereal malt instead of 8 percent sugar, and 0.5 GET YOUR CROP OFF TO A SUPER START P. L ROHRER & BRO., INC , ■ V Smoketown, Pa percent sucrose palmitate rather than 3 percent shortening. Sucrose palmitate would require Food and Drug Administration clearance for use in the United States. It has been approved for general food use in Japan and for certain food uses in several European countries. Mr. Finney says an ac ceptable high-protein bread could be made by reducing somewhat the amount of soy flour in the formula and substituting 3 percent conventional shortening for 0.5 percent sucrose palmitate. Equipment Company Buys Firm Lely Independence Manufacturing, Inc., In dependence, Missouri, has purchased the facilities and inventory of Clark Manufacturing Company of Independence effective May 1, 1975. Lely, a multi-national manufacturer of farm equipment, will produce anhydrous ammonia ap plicators, nurse tanks, mounted and trailer sprayers, tool bars, wagons, tandem trailers and other products previously manufactured by the Clark Company. They will continue to market replacement parts for existing Clark equip ment. Allen Piatt, national sales manager, says the Lely Independence facility also will supply tillers, spreaders, rakes and other products. 717-299-25' T I 63
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