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Inhaltsangabe: Excerpt from Molds in Bakeries: Their Source, Varieties and Method of Prevention

According to the latest figures of the United States Bureau of Census, there are, at the present time, 24,919 establishments in the United States engaged in the baking of bread. These establishments involve a capital of $417,-017,457 and employ the services of 159,283 persons. At this time, the industry ranks seventh or eighth, having come up from twenty-second in 1905.

The enormous increase in the use of bakery-made bread as distinguished from that prepared in the home is one of the striking developments of the past few years. No other article of food is so universally employed as bread, and it is therefore evident that none deserves more adequate consideration as to the character of raw materials and protection during the processes of manufacture and handling. Great advances have already been made in these respects, with the result that the bread of today is undoubtedly far superior to the bakery product of a few years ago, while the protection of loaves by wrapping and by transportation in containers, which eliminate large quantities of dust and contact with unclean fingers, has gone far to assure the consumer of a clean and sanitary product.

One of the problems which has been of considerable importance in the study of bread-making methods pertains to the molding of bread. This seems to occur at unexpected times, and even under conditions which are supposed to eliminate largely or entirely the possibility of contamination from dirt and dusty air, and it has not been entirely clear to those who have studied the situation as to what the conditions are which determine the molding that has been observed.

The information which is generally accepted among those engaged in the industry may be briefly correlated. Bread molds very quickly in hot and humid districts, and infection is most prevalent during the summer months. Bakers on the Atlantic seaboard are nearly always in trouble during the summer and the trouble also occurs frequently in the central states during the months of June, July and August. Occasionally loaves will mold during the winter months when the bread is wrapped warm and handled under conditions which are presumably favorable for the molding. However, this does not always happen, hence there is a need of definite knowledge.

According to Jordan and other authorities, the eating of slightly moldy bread does not seem to be accompanied by any serious injury to health. At the same time the recorded instances of occasional illnesses attributed to this cause are sufficiently numerous to warrant caution in the use of bread in or on which molds of any kind are growing. Penicillium, Rhizopus, and Aspergillus are the fungi that most commonly attack bread, and there is some evidence indicating that poisonous or pathogenic races of these organisms may exist in some localities. Certain Italian observers claim to have extracted toxic substances from both the spores and the hyphae of some of these fungi, while German workers have eaten quantities of moldy bread without ill results.

Most bread reaches the retailer within twenty-four hours after it leaves the oven.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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Buchbeschreibung Forgotten Books, United States, 2015. Paperback. Buchzustand: New. 229 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****. Excerpt from Molds in Bakeries: Their Source, Varieties and Method of Prevention According to the latest figures of the United States Bureau of Census, there are, at the present time, 24,919 establishments in the United States engaged in the baking of bread. These establishments involve a capital of $417, -017,457 and employ the services of 159,283 persons. At this time, the industry ranks seventh or eighth, having come up from twenty-second in 1905. The enormous increase in the use of bakery-made bread as distinguished from that prepared in the home is one of the striking developments of the past few years. No other article of food is so universally employed as bread, and it is therefore evident that none deserves more adequate consideration as to the character of raw materials and protection during the processes of manufacture and handling. Great advances have already been made in these respects, with the result that the bread of today is undoubtedly far superior to the bakery product of a few years ago, while the protection of loaves by wrapping and by transportation in containers, which eliminate large quantities of dust and contact with unclean fingers, has gone far to assure the consumer of a clean and sanitary product. One of the problems which has been of considerable importance in the study of bread-making methods pertains to the molding of bread. This seems to occur at unexpected times, and even under conditions which are supposed to eliminate largely or entirely the possibility of contamination from dirt and dusty air, and it has not been entirely clear to those who have studied the situation as to what the conditions are which determine the molding that has been observed. The information which is generally accepted among those engaged in the industry may be briefly correlated. Bread molds very quickly in hot and humid districts, and infection is most prevalent during the summer months. Bakers on the Atlantic seaboard are nearly always in trouble during the summer and the trouble also occurs frequently in the central states during the months of June, July and August. Occasionally loaves will mold during the winter months when the bread is wrapped warm and handled under conditions which are presumably favorable for the molding. However, this does not always happen, hence there is a need of definite knowledge. According to Jordan and other authorities, the eating of slightly moldy bread does not seem to be accompanied by any serious injury to health. At the same time the recorded instances of occasional illnesses attributed to this cause are sufficiently numerous to warrant caution in the use of bread in or on which molds of any kind are growing. Penicillium, Rhizopus, and Aspergillus are the fungi that most commonly attack bread, and there is some evidence indicating that poisonous or pathogenic races of these organisms may exist in some localities. Certain Italian observers claim to have extracted toxic substances from both the spores and the hyphae of some of these fungi, while German workers have eaten quantities of moldy bread without ill results. Most bread reaches the retailer within twenty-four hours after it leaves the oven. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Buchnummer des Verkäufers APC9781331892465

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Buchbeschreibung Forgotten Books, United States, 2015. Paperback. Buchzustand: New. 229 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****.Excerpt from Molds in Bakeries: Their Source, Varieties and Method of Prevention According to the latest figures of the United States Bureau of Census, there are, at the present time, 24,919 establishments in the United States engaged in the baking of bread. These establishments involve a capital of $417, -017,457 and employ the services of 159,283 persons. At this time, the industry ranks seventh or eighth, having come up from twenty-second in 1905. The enormous increase in the use of bakery-made bread as distinguished from that prepared in the home is one of the striking developments of the past few years. No other article of food is so universally employed as bread, and it is therefore evident that none deserves more adequate consideration as to the character of raw materials and protection during the processes of manufacture and handling. Great advances have already been made in these respects, with the result that the bread of today is undoubtedly far superior to the bakery product of a few years ago, while the protection of loaves by wrapping and by transportation in containers, which eliminate large quantities of dust and contact with unclean fingers, has gone far to assure the consumer of a clean and sanitary product. One of the problems which has been of considerable importance in the study of bread-making methods pertains to the molding of bread. This seems to occur at unexpected times, and even under conditions which are supposed to eliminate largely or entirely the possibility of contamination from dirt and dusty air, and it has not been entirely clear to those who have studied the situation as to what the conditions are which determine the molding that has been observed. The information which is generally accepted among those engaged in the industry may be briefly correlated. Bread molds very quickly in hot and humid districts, and infection is most prevalent during the summer months. Bakers on the Atlantic seaboard are nearly always in trouble during the summer and the trouble also occurs frequently in the central states during the months of June, July and August. Occasionally loaves will mold during the winter months when the bread is wrapped warm and handled under conditions which are presumably favorable for the molding. However, this does not always happen, hence there is a need of definite knowledge. According to Jordan and other authorities, the eating of slightly moldy bread does not seem to be accompanied by any serious injury to health. At the same time the recorded instances of occasional illnesses attributed to this cause are sufficiently numerous to warrant caution in the use of bread in or on which molds of any kind are growing. Penicillium, Rhizopus, and Aspergillus are the fungi that most commonly attack bread, and there is some evidence indicating that poisonous or pathogenic races of these organisms may exist in some localities. Certain Italian observers claim to have extracted toxic substances from both the spores and the hyphae of some of these fungi, while German workers have eaten quantities of moldy bread without ill results. Most bread reaches the retailer within twenty-four hours after it leaves the oven. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Buchnummer des Verkäufers APC9781331892465

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Buchbeschreibung Forgotten Books, United States, 2015. Paperback. Buchzustand: New. 229 x 152 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Excerpt from Molds in Bakeries: Their Source, Varieties and Method of Prevention According to the latest figures of the United States Bureau of Census, there are, at the present time, 24,919 establishments in the United States engaged in the baking of bread. These establishments involve a capital of $417, -017,457 and employ the services of 159,283 persons. At this time, the industry ranks seventh or eighth, having come up from twenty-second in 1905. The enormous increase in the use of bakery-made bread as distinguished from that prepared in the home is one of the striking developments of the past few years. No other article of food is so universally employed as bread, and it is therefore evident that none deserves more adequate consideration as to the character of raw materials and protection during the processes of manufacture and handling. Great advances have already been made in these respects, with the result that the bread of today is undoubtedly far superior to the bakery product of a few years ago, while the protection of loaves by wrapping and by transportation in containers, which eliminate large quantities of dust and contact with unclean fingers, has gone far to assure the consumer of a clean and sanitary product. One of the problems which has been of considerable importance in the study of bread-making methods pertains to the molding of bread. This seems to occur at unexpected times, and even under conditions which are supposed to eliminate largely or entirely the possibility of contamination from dirt and dusty air, and it has not been entirely clear to those who have studied the situation as to what the conditions are which determine the molding that has been observed. The information which is generally accepted among those engaged in the industry may be briefly correlated. Bread molds very quickly in hot and humid districts, and infection is most prevalent during the summer months. Bakers on the Atlantic seaboard are nearly always in trouble during the summer and the trouble also occurs frequently in the central states during the months of June, July and August. Occasionally loaves will mold during the winter months when the bread is wrapped warm and handled under conditions which are presumably favorable for the molding. However, this does not always happen, hence there is a need of definite knowledge. According to Jordan and other authorities, the eating of slightly moldy bread does not seem to be accompanied by any serious injury to health. At the same time the recorded instances of occasional illnesses attributed to this cause are sufficiently numerous to warrant caution in the use of bread in or on which molds of any kind are growing. Penicillium, Rhizopus, and Aspergillus are the fungi that most commonly attack bread, and there is some evidence indicating that poisonous or pathogenic races of these organisms may exist in some localities. Certain Italian observers claim to have extracted toxic substances from both the spores and the hyphae of some of these fungi, while German workers have eaten quantities of moldy bread without ill results. Most bread reaches the retailer within twenty-four hours after it leaves the oven. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Buchnummer des Verkäufers LIE9781331892465

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