TUESDAY EVENING.
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Changes to a New Size
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Now Baked
in BIG LOAVES Only
SCHMIDT'S BREAD BAKERY has for some time
been contemplating changing AQZiSUM to the large
size, that is, the pound-and-one-half loaf.
We have been urged to this move by an unselfish
thought Bakers have known for some time, both from
experience and from the findings of science, that bread
1 he Facts About the Large-Sized Loaf
The facts are these: FIRST, the large-sized loaf is
more economically baked in the bakery. It requires
little more heat to bake a large loaf than a small, and
it requires less room per pound in the oven, so that
there is an actual saving in fuel per pound. Large loaves
also require fewer pans, less handling and less wrap
ping paper per pound.
These things lower production cost, and this saving
the baker can put hack into the bread in the shape of
higher-priced and better-quality ingredients.
Taken altogether, the advantages of the large-sized loaf are so great that they very quickly become apparent to
the housewife who gives the large loaf a trial.
HOItSUM, the premier product of the Schmidt Bakery, has long been made according to the highest baking
standards. The change to the large size represents still another refinement in the quality of AOI*SU/i Bread.
Buy AOISUM in the new size, compare it carefully with the smaller loaf, and we are confident you will never again
revert to the small loaf.
SCHMIDT'S BAKERY
The Home Of lltWKb#■
HOIiSUM ,
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baked in the large size is better and more economical
from every standpoint, and that the consumer can thus
be given better value for the money in the large-sized
loaf.
J
The change to the large size has been made in many
markets, and we believe it can be done in Harrisburg,
after a clear setting forth of
SECOND: The pound-and-half size has proved by
experiment to be the correct size to get the best baking
result. The weight of this loaf provides just the correct
opposition to the expanding force of the heat—to pro
duce the ideal texture— not too light nor yet too close
grained. This also results in an improvement in flavor.
THIRD: In addition to better quality and better
baking, the large loaf has less crust in proportion, which
means less waste in the home (as most bread waste is
crust waste). Again, large loaves keep better than small
after being cut.
' AUGUST 5, 1919