BREAD BOUQUET

[Music] these beautiful flowers represent one aspect of plant life fragile and fragrant they bloom for a few fleeting days spread their perfumed sweetness and then fade and are gone forever one would never believe at first bought these gorgeous specimens of the horticulturist garden could bear any relationship to the seemingly unromantic yeast cell and yet the analogy is a very strong one while they have many things in common we are primarily interested in the difference between them for while the roses orchids and other fragrant examples of plant life appeal to us for their beauty alone their distant relative of the practical yeast cell commands our attention because of its usefulness [Music] just as the greenhouse served the florist the Fleischmann's yeast plant served the Baker by producing the type of plant life that he will appreciate most pure Baker's ease the story of the production of millions of pounds of yeast begins in a laboratory where a few lonely yeast cells are first taken from a test-tube then our scientist separates a few yeast cells and places them under the lens of this microscope in this way he is able to discern which cells possess the characteristics necessary for pure healthy eats by means of a special hollow glass needle controlled by a micro manipulator he's able to isolate any one of the microscopic cells from the other cells living just a few thousandths of an inch away [Music] when he has collected just a few perfect specimens of healthy yeast they are placed in a sterilized test tube where they feed on a nutrient solution called work which promotes strong healthy development then the cells themselves take over multiplying rapidly in their perfect environment [Music] like any growing family it isn't long before the cells have outgrown their living room and so they are transferred to larger flasks by a procedure that guards against the possibility of introducing any foreign matter or wild yeast into our carefully protected culture [Music] now the flasks are placed in the cabinet which maintains the constant temperature experience has proven the most conducive to rapid healthy growth once again the problem becomes one of room and food and so our pure strain of yeast cells are now transferred to still larger living quarters and supplied with the necessary amount of work all runned over again this process is repeated with painstaking care as the yeast culture grows and grows it is constantly transferred to larger flasks fed with more work and then permitted to grow some more all the while the trained eyes of the scientist inspect sample cells of the culture to make sure that the strain remains as pure as it was at the outset the meticulous care with which the transfers are handled is an absolute necessity for if any mold bacteria or wild yeast were to get into the culture the work of days would be lost and the whole process would have to start over again from the beginning but constant vigilance is rewarded and at long last we now have a large enough supply of pure yeast cells to see the fermenter ease of the Fleischmann plants here on the plant the procedure inaugurated in the laboratory is continual but on a commercial production basis now the test tubes and flats of the laboratory are replaced by tanks and fermenters of ever-increasing capacity here are yeast culture which started with a few cells under a microscope will glow into the millions of pounds which the Fleischmann plants produce each year and what's more every cell in every pound will be just as pure as the original cells plucked from the test-tube after many intermediate stages the East finally reaches the largest of its temporary homes these huge 100 thousand gallon fermenters an extremely careful Trek is kept on the development of the yeast inside the fermenter by means of meters which record the temperature aeration and other factors important to the proper growth of the yeast let's go inside one of these fermenters while it is being charged first the water is admitted then sterile airs forced through the water to prevent the accumulation of excessive quantities of metabolic products and to furnish oxygen for the growth of the ease when the attendant sees that everything is in order he opens a valve and the work begins to stream into the fermenter [Music] finally the seed yeast which we have watched grow from just a few cells pours into the agitated Werth solution now the yeast cells rapidly begin to feed upon the food material and multiply so rapidly in fact then in just a few hours there will be 15 tons of new yeast grown in this fermenter from a spigot atop the fermenter an attendant draws a sample of the mash for inspection constant tests are made at a laboratory bench near the fermenter during this most important period in the production of yeast factors such as sugar concentration acidity and many others must be constantly checked and rigorously controlled since the slightest deviation in any of these factors might prove disastrous to the thousands of gallons of yeast which have been so painstakingly raised from the original culture these tests are vitally important they guarantee that every batch of yeast that leaves the fermenter will meet the stringent Fleischmann standards for hardness and strength [Music] in this particular test the acidity of the mash is determined [Music] the East having reached the peak of maturity and development is now pumped to the centrifuges to be separated from the worked but the yeast is still only half clean it must now be washed in pure sterile water to remove every vestige of remaining work effort pass in the water filled fermenter the yeast is once again pumped back to the separators for all the work and most of the water are separated from the pure east before compressing the yeast must be cool and so it now flows over a series of refrigerated coils in a large cooling tank [Music] these filter prices are made up of a series of plates through which the yeast is pumped pressure forces the water out through filter claws between each plate leaving nothing but pure yeast compressed against the claws when all the water has been pressed off the attendance move in to harvest the crop of pure baker's yeast [Music] how long to the culture of cells nor thick suspension in the solution as it is scrape from the filter clause the yeast now for the first time begins to assume though roughly its familiar solid form at this point the cartload of yeast as far as its organic nature is concerned is no different than the pounds of yeast in the baker's refrigerator but there still remains the job of mixing and obtaining the yeasts final and familiar shape as the large irregular chunks of yeast fall into the mixer a revolving screw blade breaks them up thoroughly mixes them and forces the yeast down into the machine where it is extruded and molded from the darkness of test-tubes fermenters and mixers the yeast now emerges into the spotless sunlit splendor of the cutting and rapping room with its gleaming tiles and carefully filtered air this latter feature is the final precaution to ensure the absolute purity of the yeast [Music] almost human-machine stats the name Fleischmann into each pound and then quickly and deftly wrap each one in the familiar blue and white wrapper but once again before the yeast is allowed to leave the plant the ever-watchful laboratory steps in periodically regular palm packages are taken from the production line and subjected to numerous chemical and biological tests in the particular test shown here a carefully weighed piece of the pound of yeast is placed in a flask for the purpose of making a protein determination [Music] notwithstanding all the precautions taken in the flat process to protect the purity of the Eve vigilance is endless and so even now a laboratory technician makes one further test under the microscope to guarantee freedom from contamination but our friend the Baker doesn't have microscopes and testing plastics the oven is his laboratory and he is interested only in how the yeast will perform in the door therefore before the yeast leaves the plant it must also be tested the way the Baker will test it [Music] since the banking laboratory at the plant deals in small batches and adheres to strict scientific procedure all the ingredients to be used in the dough are weighed and prepared with the greatest possible accuracy [Music] with a precision it would be the envy of the Rockettes the girls synchronized their motions perfectly as they pour the ingredients into the mixers this is to make certain that each doll receives identically the same treatment [Music] in special round copper cylinders the dough's are placed in the oven these cylinders have a gauge on top that indicates the volume of the enclosed load plus when the loaf is taken from the oven the volume can be quickly determined and recorded [Music] when is it certain that the yeast will give a one performance in spray sponge and sweet those it is ready for packing and shipment [Music] every 50 pound carton is stamped with a code number for the purpose of identification the flawless mechanical ease with which this ingenious machine seals the plats of the cartons is symbolic of the smoothly operating manufacture the day after day and year after year characterizes the production of millions of pounds of yeast in Fleischmann plants and laboratories all over the country every pound of yeast is backed by a tradition of more than three-quarters of a century of unparalleled quality since 1867 Fleischmann's yeast has been serving the Baker's of America helping them produce a never finer staff of life this quality yeast has proved itself again and again by its performance in the baker's Dough what its strengths or dual performance is always outstanding and in thousands of gleaming ovens flash burns yeast has demonstrated its ability as the sole of the law even though modern bakeries and baking methods have changed tremendously since the early Egyptians first learned the secret of leavened bread yeast is still the vital ingredient of man's most beloved basic food [Music] as it emerges golden-brown and tempting from the oven with its matchless bread bouquet it is a never-ending boon to all mankind [Music]