The Schenectadian, portraying the advantages, attractions and opportunities of the electic city . E. D. Winterstcrn IVm. F. McMillan Conrad Goelz II. t lUihriH,Liter frank J. Eckel Depy Comptroller Assessor Com. of L harilies Assessor L ilv TrrnsKrer to niet-t the requirements of the law, but inmany particulars to go further in the eftortto give the consumers foodstuffs of scientificpurity and high nutritive value. In no branchof food production has greater progress inthis direction been made than in the bakingindustry. An example in point is found inSchenectady in the new automatic bakery oft
The Schenectadian, portraying the advantages, attractions and opportunities of the electic city . E. D. Winterstcrn IVm. F. McMillan Conrad Goelz II. t lUihriH,Liter frank J. Eckel Depy Comptroller Assessor Com. of L harilies Assessor L ilv TrrnsKrer to niet-t the requirements of the law, but inmany particulars to go further in the eftortto give the consumers foodstuffs of scientificpurity and high nutritive value. In no branchof food production has greater progress inthis direction been made than in the bakingindustry. An example in point is found inSchenectady in the new automatic bakery ofthe Charles Freihofer Baking Co. Situated on Albany Street, near BrandywineAvenue, in an attractive and healthful en-vironment, far removed from the congesteddistricts of the city, this extensive plant is oneof the most thoroughly modern bakeries inthe country. In its construction every con-sideration has been given to lighting arrange-ments, ventilation, cleanliness and every mi-nute detail making for the best obtainablesanitary Frank A. Frciltofcr Head of the Charles Freihofer Baking Companys Schenectady Establishment Equipped witli special electrically controlledmachinery, the hand of man does little here,and almost every process in the making ofbread is done by mechanical devices that in-sure a product of uniform excellence. High-grade flours are used and are automaticallyweighed and blended. In the mixing room,the outside atmosphere is admitted only in afiltered condition, purified by being passed through water. The proi)er formixing is obtained by an improved system ofheating and refrigeration, and is maintainedby a mechanism that so controls the heat andmoisture that the best atmospheric conditionsexist at all times. Thus, with choicest ma-terials used in exact formulas, treated scien-tifically, kneaded by machinery, the snow-white loaves are passed into the most modernautomatic ovens. The raw loaf enters at oneend and comes out at the other end
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Keywords: ., bookcentury1900, bookdecade1910, bookidschenectadia, bookyear1914
