This would indicate a third good quality of corn flakes, that is, used simply as a filler for its value as a water absorber only.
While the above tables indicate the use of 6 lbs. of corn flakes to a barrel of flour, satisfactory results have been achieved when 10 lbs. have been added per barrel of flour.
Much depends, however, where corn flakes are used simply as a filler, upon the strength of the flour.
To conclude, I have tried to show that corn flakes can be used in three different ways.
First as a sugar producer, secondly as a yeast saver, and thirdly as a means to increase bulk and leave it to each individual baker to adopt either method, and trust to have been instrumental in telling something that may be of value, if not to every baker, at least to some.
Potato flour is a yeast food. It contains gelatinized starch, sugar, dextim amides and mineral matter, all of the bodies are yeast nutrients, the first-named being converted into sugar by a ferment in the yeast. The analysis of pure imported potato flour should approximately show as follows: Water, 10.69 per cent.; protein, 6.59 per cent; fat, 0.23 per cent; nutritious extractive matter, 78.73 per cent; fibre, 1.18 per cent; ash, 2.58 per cent, making in all a total of 100 per cent.
The extractive matter is mostly carbo-hydrates (sugar). The ash, the mineral matter, mostly phosphates.
We have here three important bodies for yeast production—carbo-hydrates, protein and phosphates, and the last two, moreover, act as powerful stimulants. Owing to these facts, the writer thinks a closer acquaintance about the use of potato flour will be of some interest to the progressive bread baker.
It is often said that formerly, before the introduction of compressed yeast, when potato ferments were mostly used, that bread was superior in flavor and keeping qualities than most of the bread baked at present.
Furthermore, bakers of to-day find it absolutely necessary to add large quantities of sugar, lard and often milk to their dough to overcome the effect that compressed yeast has brought about. It is not the writer’s intention to belittle the value of compressed yeast, as this product is now an inseparable commodity in the bakeshop.