about
3 gallons of water.

* * * * *

lbs.
The whole quantity of bread-flour obtained }
from the bushel of wheat, weighs } 48

lbs.
Fine pollard 4-1/4
Coarse pollard 4
Bran 2-3/4
------ 11
--
The whole together 59

To which add the loss of weight in }
manufacturing a bushel of wheat } 2
--
Produces the original weight 61
--

The theory of the bleaching property of alum, as manifested in the
panification of an inferior kind of flour, is by no means well
understood; and indeed it is really surprising that the effect should be
produced by so small a quantity of that substance, two or three ounces
of alum being sufficient for a sack of flour.

From experiments in which I have been employed, with the assistance of
skilful bakers, I am authorised to state, that without the addition of
alum, it does not appear possible to make white, light, and porous
bread, such as is used in this metropolis, unless the flour be of the
very best quality.

Another substance employed by fraudulent bakers, is subcarbonate of
ammonia. With this salt, they realise the important consideration of
producing light and porous bread, from spoiled, or what is technically
called _sour flour_. This salt which becomes wholly converted into a
gaseous state during the operation of baking, causes the dough to swell
up into air bubbles, which carry before them the stiff dough, and thus
it renders the dough porous; the salt itself is, at the same time,
totally volatilised during the operation of baking. Thus not a vestige
of carbonate of ammonia remains in the bread. This salt is also largely
employed by the biscuit and ginger-bread bakers.

Potatoes are likewise largely, and perhaps constantly, used by
fraudulent bakers, as a cheap ingredient, to enhance their profit. The
potatoes being boiled, are triturated, passed through a sieve, and
incorporated with the dough by kneading. This adulteration does not
materially injure the bread. The bakers assert, that the b