to the sifter, is the dough kneadcr. The dough kneader is no new
invention. As far back as 1760, a kind of dough kneader was
constructed in France by one Salignac. It is described as consisting
of a trough, inside which the dough was agitated by arms shaped
somewhat like harrows. This machine is said to have been tested before
a committee of the Academy of Sciences, who reported that in their
presence dough had been prepared in fourteen to fifteen minutes. The
bread baked from this dough is said to have been most satisfactory,
but for some reason the machine never came into general use. For one
thing, the power problem would have been almost insuperable to a baker
in the France of those days. In general design this kneader
approximated to the machines which have since done good work in
bakeries all the world over. Salignac was quickly followed by another
inventor, Cousin, also a Frenchman, who brought out in 1761, or
thereabouts, a dough-kneading machine, which, however, had no better
success than its predecessor. The first kneading machine which appears
to have been in actual use in a bakery was constructed by a Paris
baker of the name of Lembert, after whom it was called the Lembertine.
Lembert is said to have been experimenting with this apparatus as
early as 1796. Be that as it may, it was not brought out till 1810,
when a prize of 1500 francs (L60) was offered by the Societe
d'Encouragement pour l'Industrie Nationale. This reward was won by
Lembert, and his machine thereupon came into a certain amount of use
in France. It is remarkable that France long remained the only country
in which dough kneaders were employed, but even there their use was
limited.

The Fontaine, another French kneader, called after its inventor, was
first made in 1835. It had a certain success, but has long passed out
of use. It appears to have been a copy to a great extent of the
Lembertine. The objection against both these machines was that their
blades, while exercising a mixing action, were deficient in kneading
effect. Probably the first machine which achieved the task of
efficiently replacing the work of human arms in sponge breaking and
dough kneading was the Boland kneader. This was also a French machine,
and dates back to about the middle of the 19th century. It is believed
to have been first used in the Scipion bakery in Paris. It consists
essentially of a trou