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
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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, <*""""«■