This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
The motive power should be first considered. It is my belief that electric motors are most practical, as they are always ready and require no special trained man. If belt-driven machinery is used, it is well to remember that a long drive (that is, a long belt) will better grip a pulley and prevent slipping. The power which a belt can transmit is proportionate to the speed at which it travels. To double the belt speed will double the capacity for conveying power.
The next machine of importance is the flour sifter. The important point in connection with this machine is, "sift your flour directly before mixing of the dough."
The mixing machine should be one that gives the dough a good deal of agitation, and the advantages derived from proper mixing are increased yield, more whiteness and better bread. (See yield.)
Likewise, the machine loaf divider, rounding up machines, moulders and conveyors have long ago evolved from the experimental stage and have proven a complete success.
The large variety of machines on the market today makes it possible that all bakers interested in the use of machinery can be satisfied; they only have to study the suitability of their own case.
The proper use of machinery results in economy in labor, by creating more system, economy in manufacture, by increased yield and better bread of more whiteness of the crumb and more nutritious bread, by shortening the time necessary for fermentation.