by the absence of fermentation, those subtle changes which help to
produce flavour are lost, is annulled by the use of the wine whey
process. The Dauglish process is well suited for producing small goods,
such as cakes and scones, where flavour can be artificially imparted by
means of currants, flavouring essences, &c. An undoubted advantage of
the aerating process of bread-making is adaptability for utilizing flour
with unstable gluten, which can thus be made into an excellent quality
of bread. For wholemeal bread, too, there is probably no more suitable
process than the Dauglish. The strong diastasic action of the cerealin,
inevitable in fermentation, is entirely avoided. The Aerated Bread
Company have about a hundred depots in London, which are supplied from a
central factory.

Apostolov process.

The essence of the bread-making process recently invented by Serge
Apostolov is the combination of a flour mill and bakery. The wheat,
after a preliminary cleaning, is ground into flour by a mill composed of
metal disks dressed, that is furrowed, very much like the surfaces of a
pair of mill-stones. The disks are not set to grind very close, because
it is desired, by minimizing friction, to keep the meal cool. From the
middlings obtained by this milling process about 10% of bran is
separated, and the remainder of the middlings is treated by a peculiar
process, akin to mashing, termed "lixiviation." The middlings are
saturated with tepid water containing a small proportion of yeast, which
causes a certain amount of fermentation. It is claimed that by this
process a solution is obtained of the floury constituents of the
middlings. From the vats the solution is poured on an inclined sieve
which has a gentle reciprocating motion. The floury particles pass
through the meshes, while the bran tails over the sieve; the proportion
of the wheat berry thus rejected is given as about 2-1/2%. On the other
hand, the milky-looking solution, called "lactus," is caught in a
special vessel, and delivered by a shoot into a trough, which may be
either a mechanical kneader of an ordinary trough. This lactus takes
the place of the ordinary sponge. The flour is added in the proportion
necessary to make the required batch and the whole mass is doughed,
either by hand or power. The resultant dough is moulded in the ordinary
way into loaves, which are baked in due course. The advantages claimed
for the process are that it permits of the utiliz