2 STANDARD BAKING CO. MAKES , TO PUBLIC MONDAY "Open House" Will Be Held at the Fine New Plant at Tenth and Market Streets, With Souvenirs and Music Ga lore; Inspection of the Plant Invited; Everybody Is Welcome! N"ow that you know you are cordially invited to make a trip through the subway and a block or so beyond to the imposing and absolutely com plete plant of the Standard Raking Company at Tenth and Market streets, it behooves you to ascertain just how worth while it is going to be to you to make a special trip out that way or down that way, as the case may be, •"leanliness is next to godliness, as the old maxim has it. If that be true, one of th" strongest assets which this new pl.'.nt possesses raises the standard of the plant to a plane that approaches godliness, lor it is unsurpassed in the matter of sanitary, spotless treatment and freedom, from dirt. If you want to have your eyes, opened to some of the modern methods which are em ployed in place of the old hand worked processes, visit the plant. Public Reception on Monday On Monday afternoon from a to 5 o'clock and on Monday evening from 7 to 10 there will be a public reception held in the company's new home, to which the general public is invited to come. "Open House" will be the watchword; all will be welcome. Provision has been made in the large and spacious building for the thousands of visitors who it is expected will pass through the plant on an inspection tour during the six hours when the building will belong to the public. City and suburbs will send their quota and the thousands of feet of floor space will be taxed to capacity to accom modate the crowds. There is ample room in Tenth street for parking auto mobiles, both north and south, and the plant is within a few squares of both the Pennsylvania and the Heading depots, which makes it easy of access to people of the surrounding towns, as well as facilitating matters when the dis tribution of the plant's output is begun. Moreover, the plant itself is strongly constructed and of pleasing design, and adequately equipped with every neees- Bary mechanical convenience for baking bread in immense quantities. Its capacity will be taxed to the utmost, however, to even partially supply the ever-increasing demand from a large radius of towns of which Harrisburg is the distributing center. Orchestra and Souvenirs During the reception both in afternoon and evening there will be an orchestra to enliven the occasion with music. The musicians will be located on the lower floor, where the baking ovens are situated and the finishing pro cesses in the making of bread shown. The demonstrator for the Fleischman east Company and all the machine companies hs well will have their demon strators on hand to explain the intricacies of the machines. The demonstra tors and employes of the plant will be dressed in the white which will be a characteristic of the future conduct and treatment at the plant. Souvenirs will be distributed to the public in the form of pictures which may be hung up on the wall at home or used for whatever other purpose you see lit. Sample loaves of the bread which the company will exploit will on Tuesday of next week be delivered to every home in Harrisburg, so that all may learn by actual trial just what product this new organleation is planning to turn out. The owners want it understood that although this public reception is held for Monday only, the public is invited to come at any time to visit the plant and will always tind the employes attentive r.nd courteous. The Big Names at the Plant Th* personnel of the Standard Baking Companv, the erection of whose new plant is estimated to have exceeded $ 160,000, is as follows: MAX It. GRAUPXER, President. FRED W. GRAUPXER, Vice-President, GEORGE R. KOEXIG, Secretary. -MRS. MARY h. GRAUPXER, Treasurer. , /J; J ; " or "' superintendent and master baker, was formerly demonstrator for the Fleischman \east Companv. 1 .Louis Winters, who will have charge of the cake department, is a man of PhlfadelK nCe WaS ° rmel ' ly associate<i wilh th * leading bakeries of A Trip Through Bakery Is Eye-Opening Journey You are Invited to take a journey through the new baking plant of the Standard Baking Company, which has just been completed at Tenth and Market streets, to an inspection of j which the public is cordially invited. This modern, airy, up-to-date plant 1 lias been erected by the Graupners, at an estimated cost of $160,000. Bight ; and air and cleanliness arc the three ' fundamental elements which have con-1 trolled the thoughts of the builders, | and it is with a sense of delliing the unspotted walls and the almost unbe lievably clean and attractive doors and bannisters that one is shown through ' the plant by the genial and obliging host, J. J. Horn, who la superintendent I of the entire plant. The company will employ 35 to 40 men, most of them 1 Harrisburg boys, but as yet no conclu- | sion lias been reached as to the nature of the output, whether it shall be on a j wholesale or a retail scale. The Standard Baking Company will I put two kinds of bread on the mar-' ket. the "Standard," which is a live cent loaf, and the "New Kra," a ten- 1 cent loaf. They will operate two Ford machines and two Overland delivery trucks, together withl twelve wagons, the sort of delivery system which is sure to give the best ol' service. The shipping department opens on Tenth street and all delivery wagons arc loaded from that side. A Few Salient Facts But to get back to our journey! through the plant. First of all let us ! preface our tale with the iteration of JI lew salient facts. The bakery is tupable ol" putting out 40,000 counts ]n-r day. each count being a loaf,' ■whether it is rated at five or ten cents. The laboratory that has been installed will test every bit of material that is, used in making the bread and "safety first" will be the slogan used in the preparation of all ingredients. More- i over, and this is a feature which will I appeal to lovers of efficiency and | li.vgiene every employe will be re quired to take at least one bath per j day, for which purpose modern shower baths have been installed in a sep-! arute room on the second floor. The ' sanitation and cleanly appearance of the entire plant is one of its strongest assets. And now we're off: Interesting Manufacturing Process Bet us mount to the third floor and step into the storeroom, in which fifteen carloads of Hour can be stored and if additional amounts are required under abnormal conditions, there is still more space in another room where the sacks of ilour can be placed ready for use. The bags are heaped up in orderly array on automatic trucks, sometimes called "skids," which carry the flour over to the "sifter" where it is dumped and sifted and then shot through an enclosed elevator shaft to the "blender" which thoroughly shakes the flour and makes it light. It is then transferred to two bins, each with a capacity of 100 barrels, where the flour is allowed to rest for a certain number of hours in order to regain its "life." In a small room just below on the second floor is what is known as the t - Efficiency INCREASE the profits of your business by aiding your skilled lielp . era to make the best use of their time. tJse the proper blanks, blank books, stationery and ad vertising matter. Get the right kind of designing, engraving, printing and binding at the right prices from The Telegraph Printing Co. Federal Square humidifier, a device for purifying the I air and keeping it constantly at an ' even temperature in the room above i! whtre the "proofing" of the dough!) takes place. In that room are pipes :! running down the wall, into some of j which the air is sucked by pressure j pumps and out of the others it is shot j through the action of the humidifier, , keeping a steady circulation of pure ' ■ i air at an even temperature In the 1 ) room. Thermostatic control regulates ; the temperature of the air. In addition to performing this func- i' tion, the humidifier also prevents the 1 1 ; "skin" from forming on the dough i' I which is resting in the "dough room." i! Tn the latter room the dough is placed j in ten long troughs shaped like bath- I tubs, ten feet long, two and a half 1 1 i feet wide and three feet deep, each ■ with a capacity of 1000 loaves. The Kneading Machine Before the "proofing" process, how- | ever, the dough must needs go through I' the kneading machine, which is much | like an oven in shape, and which con nects by elevator with tho bins up- j stairs, where our flour has been wait i ing our attention, while we diverted to i j other tilings. After the kneader has | : boon prepared by the disposition of 1 other ingredients including granulated H | sugar, salt, and other substances, the 1 i shaft is opened and the flour pours ' .down front above. There are two' kneading machines, with a water tank in the center connecting with both, j and the machines are automatically I . regulated by weights attached to thej rear of the machines, giving to each kneader uo per cent of water and 4u ' per cent of flour. Any amount from ; one pound to one barrel can be auto- I inatically controlled by these weights, i and no attendant is needed to handle i them. In these machines, the other < name of which is "glueton developer," the ingredients are mixed together for! ten or fifteen minutes, depending on I the strength of the flour, which has I been previously determined in the laboratory. It then rests for from; four and one-half to six hours in the i dough trays above mentioned, until. matured. The kneading machines ■ are surrounded by jackets through which extremely cold water is run to keep them from becoming too heated by friction. Here we will give our dough a temporary rest while we i examine the other departments on the second floor. Cakes and Ilolls Made Also Systematically placed on this sec | ond floor are the refrigerator room, I the stock room (for all stock other! .than the flour), the dough room, cake j department, and laboratories. The • (cake machine, in one of the best light-' ed rooms seen in any modern plant, is more like a vision conjured up by Alladins lamp than through human agency. All you have to do is to place the ingredients in the machine and it will turn out whatever cake you j want. Bolls are also made here. The j cake oven, which is brick and tile en i closure, weighs 110 tons and the actual oven space is twelve inches deep over a space of twelve by thir teen feet. The Journey Continued To return once more to our Journey! with the dough around the plant. After it has had its rest it is carried to the first lloor into an automatic ) weighing machine, having been di vided in two pieces by a "divider" just before being dropped, thence carried into the "rounding" machine, where it Is made into balls—then carried tip- ; stairs again on little elevators to the | "proofer," through which it travels, I up and down, for about ten minutes, j receiving new life oil the time, and is 1 again dropped to the first floor and put. through the final machine, at the end of which time the loaf rolls out in its final form and is carried off in specially prepared pans. From here the loaves are carried into a room full of racks, heated by steam, which is tho last process before baking. On : the other side of this room the loaves are taken out and placed into the! ovens of which there are six. with a | capacity of 500 loaves each. An oighteen-inchwide conveyor runs along i ip front of tho ovens, and as fast as the loaves are removed after baking, they are carried along on this treadmill ef- j j feet to the cooling tables, which are i constantly moving and allowing the air to cool the loaves. From the 'cooling tables the loaves are placed :In racks and then in the Hayssen Bread Wrapping Machine in the course of the action of which magical machine ; each loaf is wrapped and sealed with .i wax paper. This machine is said to j . have a capacity of 4 8 loaves a minute, j And all that is left is for Mr. and Mrs. ' llarrisburg to do is to partake of the : indispensable "staff of life," the de velopment of which has herewith been followed from the time if goes into the "shifter" to the time the delivery wagon or truck roils out into Tenth on its journey to the consumer.j §1 iL I i The Standard Baking Co. I USES I I YEAST 1 > ' EXCLUSIVELY | Everybody knows Fleischmann's Yeast, but how many people | realize that this famous leaven is used every day and night | in eve ry bakery in Harrisburg? ' 1 It is indeed gratifying to number The Standard Baking 1 I Company among our customers and we wish them the best | i§ of success. 1 qH THE FLEISCHMANN CO. I n n THE ARCHITECT'S STORY OF THE INNER WORKINGS; L. S. Beardsley, of New York, j Gives Description of Standard Baking Company's Methods Keen competition in the baking In- j dustry necessitates that in the buiid- ! in)? of new plants every possible im provement shall be made, not only in the mechanical equipment, but also in the layout of departments and in the construction of the building: hous ing the plant. Quality of product must be not only maintained but bet tered. and file cost of manufacture de creased by application of system and efficiency methods. The large new fireproof plant of the Standard Baking Company of, Ilarrisburg. l'a., recently completed is [ second to none in completeness and in perfection of equipment in every de- | tail. The building, three stories and basement in height, covers a plot, 81x153 and is located on one of the principal arteries of the city. The first storv is arranged with large plate glass windows, so that the hundreds of drivers and pedestrians passing by daily may have a full view of the machinery and ovens in the makinp:- up room and bake room. The work ing of the automatic machinery and belt conveyors not only draws the at tention of the public, but furnishes convincing evidence that the automatic manuftcure of bread without the j touch of human hands is not a myth, ; but a reality. This plant is one of the few to be constructed of flat slab reinforced con crete. Ily flat slab construction Is meant a floor constructed with a con crete slab from 7 to 10 inches thick, with no beams or girders projecting in the ceiling beneath. This slab in ! it«el£ carries all the load to the col HARRISBURG TELEGRAPH umns, which have a flaring cap, as illustrated In the accompanying cuts. The advantages of this type of con struction for a bakery building are I many. There are no beams or girders iin the ceiling to form dust corners, or to interfere with the distribution of light and no air pockets to stop the free movement of the upper air cur . rents. The flat ceiling affords maxi mum freedom In the hanging of over -1 head machinery, conduits, or ventl ; luting ducts. This construction also affords greater freedom from vlbra ' tion owing to the fact that any con ] eentrated load brings into action the reinforcement of a large area of the ' tloor slab, which is not true of other forms of construction. Economy in the cost of this con struction over other forms of lire ! proof construction is not the least of j the advantages. The flat slab rein forced concrete is about ten per cent, j cheaper per square foot of floor area than the beam and girder reinforced I concrete, and about 40 per cent cheap-! er 1 han skeleton steel construction. The exterior facing of the build-1 ing is of dark red brick laid up with | white cement joinfs, and trimmed with ! light colored artificial stone. Large \ fenestrations equipped with steel sash land frames on all the four sides of I the building furnish un abundance of j natural air and light. Double sash I j are provided for the mixing and dough rooms on the second floor to insure uniformity of temperature and *iu- j mldity regardless of conditions on the • outside. There is a row of steel sash ! «xtending up to the ceiling above the i face of the ovens of first story. The ■sash are operated with a worm gear ; and will take away the gases arid heat which comes from the ovens. A glazed tile wainscot Ave feet six inches high extends around the walls of the entire first floor. The walls and j ' ceilings of the remainder of the build- - ing are made perfectly smooth and j treated with a waterproof white cna- ' mel paint especially udaiited to with- ] : stand the steam and acids of a bak ing plant. The stairs throughout ar«- formed 1 of reinforced concrete or steel, with ! wrought iron balustrades and I lie stairway and elevator shafts are en closed with fireproof walls and lire ' I 1- (Continued on l'niic 3 This ScctionJ WHILE THEY LAST These wagons will be immediately sold at #55.()0 each. This is a bargain which has never been heard of and if you need a wagon you will never have a better opportunity to buy it. We have only a few of these, which are being sold to make room for a larger volume of business. Keystone Vehicle Company, <*""""«■
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