These papers are not available on-line. Members of the American
Society of Baking can request copies to be mailed to them.

1938
1938 - How they are attempting to increase bread consumption in the British Isles - pp. 30-34
1938 - Introduction of bread consumption - M.A. Gray - pp. 34-35
1938 - Collaborators reports on the study of sponge and dough temperatures - G.H. Eksedt - pp. 35-45
1938 - Reports of plant experiments on the study of sponge and dough temperatures - E. Frank Smith - pp. 45-46
1938 - Mechanical punishment - Rowland J. Clark - pp. 46-50
1938 - Slice thickness and its relation to eating quality - C.W. Steinhauer - pp. 50-57
1938 - Pan Cleaning - Fred Weberpals - pp. 57-61
1938 - Pan sizes "Pan-Orama" - Walter Molloy - pp. 61-64
1938 - Improvement in bread quality brought about by the use of smaller pans - D.S. Robinson and W.L. Haley - pp. 64-65
1938 - The owner's viewpoint (ideal pan sizes, importance of cooperation between production, sales, and management) - F.L. Cobb - pp. 65-69
1938 - Cereal Chemists answer the Bakery Engineers - Oscar Skovolt - pp. 70-90
1938 - Effect of stiff sponges vs. soft sponges in quality pan bread - Tom Catalan - pp. 92-103
1938 - Effect of added sugar on maturity of sponges and doughs - Walter T. Gase - pp. 103-108
1938 - Value of flavor in pan breads contributed by ingredients and fermentation - John A. Wayt and R. Wallace Mitchell - pp. 108-115
1938 - Building production personnel - Wm. E. Gossadge - pp. 117-122
1938 - Engineering shop safety - Armand Hecht - pp. 122-129
1938 - Safety in the shop - W.H. Cameron - pp. 129-131
1938 - A peep into foreign bakeries - Harold Hall - pp. 131-142
1938 - Modernizing plant layout - G.R. Ludlow - pp. 143-159
1938 - Air conditioning - W.E. Barnum - pp. 159-161
1938 - Efficient molder operation - Joseph Jeske - pp. 161-167
1938 - More Gadgets - Del Binger and Otto Richter - pp. 167-184
1938 - Cake costs - W.B. Smith - pp. 185-192
1938 - Ice box cookies - Ben Goodbrand and Cecil Cadwell - pp. 193-197
1938 - Icing discussion - pp. 197-206
1938 - Report of cake research committee - Mary M. Brooke - pp. 206-212
1938 - Machining the angel food - Louis K. Abrams - pp. 213-218
1938 - The cake production man and the consumer - Basil Cimaglio - pp. 218-222
1938 - Packaging symposium - R.D. Hall, Rex Lord, Ralph Russell, P.M. Gilfillan - 222-231

1937
1937 - Factors which make for increased bread consumption - M.A. Gray, Robert W. Brooks, Gordon H. Darnell, Carlos S. Pickering, J.E. Sletto, Fred L. Cobb - pp. 33-48
1937 - Report of the research committee on bread palatability and effects of wrappers, wrapping, and pan size - Bert J. Ingels - pp. 48-55
1937 - The cereal chemists' answer to practical problems of the bakery engineer - Ralph W. Mitchell, Charles H. MacIntosh, I.O. Juvrud, L.W. Haas, Lloyd Leatherock, Oscar Skovolt, Rowland J. Clark - pp. 55-60
1937 - Did you know that yeast...- J.L. Sporer - pp. 62-66
1937 - Did you know that milk...- C.A. McDuffee - pp. 66-69
1937 - Did you know that sugar... - John Wayt - pp. 69-73
1937 - Some solutions to bread slicing problems - H.C. Simmons - pp. 73-78
1937 - A study of aluminum baking pans - George Garnatz - pp. 78-81
1937 - Answers to questionnaire with discussion - Robert Gerdes and W.J. Whitacre - pp. 81-85
1937 - Safety in the bakeshop - R.C. Haven and W. Dean Keefer - pp. 89-93
1937 - Gadget session - Ralph Gaylord and Carlos Pickering - pp. 93-114
1937 - Products and processes-common faults in sweet dough production and their simple correction - Wm. H. Hauck and E.F. Erickson - pp. 124-127
1937 - Hot sponges - Henry V. Anderson - p. 127-134
1937 - Panel discussion - John Roberts, chairman - pp. 134-135
1937 - Pans - H.M. Rittmyer, George Young, J. Kollman - pp. 135-138
1937 - Malt - G.G. Van Patten, Harold Moody - pp. 138
1937 - Sours and ferments - E. Frank Smith, H.W. Hauenstein - pp. 138-139
1937 - Flour types - Glenn Hargrave - pp. 139-141
1937 - Discussion over the information presented by the panel - pp. 141-144
1937 - The principles of vacuum bread cooling - M.H. Duval and W.M. Hauck - pp. 145-151
1937 - A demonstration of practical flavor and taste - Wm. Broeg - pp. 151-158
1937 - A demonstration of rolled in coffee cakes from mixing to baking - F.E. Walrod, B. Bergholtz, Henry Dutz, Wm. Walmsley, F.F. Hauser, Karl Fromm - pp. 159-174
1937 - Child's influence on consumer preference - F. O. Washam - pp. 179-182
1937 - Report on ÒMen's QuestionnaireÓ - G. Norman Bruce - pp. 182-185
1937 - Report on the research committee on cake flour - Bert D. Ingels - pp. 185-188
1937 - Open discussion - pp. 188-197
1937 - Spices - F.W. Griffith - pp. 198-214
1937 - Candy-cake icings - A.W. Lantz - pp. 214-224
1937 - Profit, loss, which? - Robert L. Wise - pp. 224-226

1936
1936 - Increasing the consumption of bakers' bread, introductory remarks - M.A. Gray - pp. 30-31
1936 - Summary of Engineers' Questionnaire regarding bread flavor, secondary loaf, and voluntary changes in standard loaf - R.W. Brooks - pp. 31-36
1936 - Market survey, specialty breads, fresh bread - W.E. Doty - pp. 36-37
1936 - Pans - C.S. Pickering - pp. 37-39
1936 - Slicing and wrapping - Gordon H. Darnell - pp. 39-41
1936 - Uses for bread - M.M. Brooke - pp. 41- 46
1936 - What the millers are doing - Jesse B. Smith - pp. 46-52
1936 - Cereal Chemists answer to practical problems of the Bakery Engineer - C.G. Harrell - pp. 52-63
1936 - Fats and oils - G.H. Ekstedt, A.W. Landstrom, Geo. T. Carlin, F.J. Coughlin, Ed. Buri - pp. 66-70
1936 - Water - Chas. Riley, Armand Hecht, F.P. Siebel Jr., Joe Cryns, James Vernon - pp. 66-80
1936 - Milk - Harry G. Brouillet, Frank Torrens, Wm. Walmsley - pp. 86-96
1936 - Wrapping and slicing - R.C. Russell, Robert L. Gerdes, Clifford Wheatland, O.F. Rohweder - pp. 96-104
1936 - Fermentation, proofing, and cooling equipment - H.E. Hildebrand, C.T. Hatch Jr., E.F. Sperling, Art Beier, F.B. Evers - pp. 104-108
1936 - Equipment for twisted and cross pan bread - D.M. Binger, James Lally - pp. 108-111
1936 - Refrigeration - Wm. Reece, John A Wayt - pp. 111-116
1936 - Building construction and plant layout - J.J. Arnold II, Carl Pickering, Jack Tod, L.O. Lucka - pp. 116-121
1936 - Bread flavor and staling - E.S. Stateler
1936 - Debate: Resolved that the newer methods of production are detrimental to bread flavor. Harold Hall, Chairman. Affirmative: Mary M. Brooke, Minnette Crouch, Frances Weedman. Negative: George Buford, D.M. 1936 - Binger, John A. Wayt - pp. 124-142
1936 - Hearth bread and hard rolls - Lon Evleth, Tom Leonard - pp. 142-153
1936 - Whole wheat processes - G.G. Van Patten, Carlos S. Pickering - pp. 154-160
1936 - Production troubles and their solution - I.A. Berg - pp. 160-161
1936 - Top crust on fresh apple pies - Willard Gellar - pp. 161-163
1936 - Sinking coffee cakes - E.F. Erickson - pp. 163-164
1936 - Solving an emergency - Bill Hauck - pp. 164-166
1936 - Reducing cripples in a bakery - Roger Brandenburg - pp. 166-167
1936 - The control of mold growth in proofing - John Wayt - pp. 167-169
1936 - Eliminating one type of hole in Pullman bread - I.A. Berg - pp. 169-170
1936 - Accuracy and improved shop efficiency - Dr. Ben Butler and Frank Smith - pp. 170-176
1936 - Some specialty breads - Mont Cambier, Joe Cryns - pp. 176-191
1936 - Summation of the essential points of the afternoon session - Frank Nazro - pp. 191-193
1936 - Consumer preference and food trends - G. Cullen Thomas - pp. 195-199
1936 - Open panel discussion - Madeline Brumbaugh, Hazel Fraser, Mary Koll Heiner, Ruth Straight, Laura Winkelman - pp. 200-215
1936 - The human element in pie crust making - Monroe Strause - pp. 217-221
1936 - Cause and prevention of product contamination - Ralph M. Bohn - pp. 221-224
1936 - Ingredient storage and handling - H.S. Mitchell - pp. 225-232
1936 - Selection and maintenance of cake and pastry equipment - A.J. Vander Voort - pp. 232-235
1936 - Bake cakes that will sell - Dr. Samuel Stevens - pp. 235-239

1935
1935 - Fuels and Power in the Bakery - Dr. Joseph G. Coffin - pp. 33-40
1935 - Principles of Efficient Shop Layout - Louis Lucka - pp. 40 - 47
1935 - Materials - Their Utilization and Importance - Fred P. Siebel, Jr. - pp. 49-55
1935 - American Association of Cereal Chemist's Hour - conducted by Pres. Mary M. Brooke; Speaker: George Garnatz - pp. 46-60
1935 - Enzymatic Influences, particularly Malt - Peter G. Pirrie - pp. 65-73
1935 - The Destiny of Sugar in the Dough Batch - Stanley Kretchman - pp. 74-79
1935 - Two Interesting New Loaves of Bread - Washington Platt - pp. 79-82
"Lot and His Wife" - L.J. Schumaker - pp. 83-85
1935 - Bread in the Diet - Dr. C.H. Bailey - pp. 89-93
1935 - Bread Characteristics - Washington Platt & John Roberts - pp. 93 - 100
1935 - Diminishing Consumption - Jess Smith, Mr. Mansfield, Mr. Grommon - pp. 100-102
1935 - The Engineer's Responsibility - G. Cullen Thomas & R. L. Gerdes & Louis E. Caster - pp. 102-107
1935 - Cooperation between Management, Production, Sales and Advertising - F. B. Evers & E.E. Buri - 107-111
1935 - The Slide Rule - Harry E. Bishop - pp. 112-116
1935 - Cuts and Adds - A.W. Landstrom - 117-121
1935 - Bakery Engineers in a National Emergency - Captain J.J. Powers - 121-127
1935 - Army Field Bakers in Action - Captain Dover Bell - pp. 127-129
1935 - Bakers' Handcraft Demonstrations - Led by Chairman William Walmsley - pp. 130-137
1935 - Coffee Cake: Wholesale - Henry Dutz - pp. 130 - 132
1935 - Coffee Cake: Retail - Henry Anderson - pp. 133 - 137
1935 - Rolls - Carl Barthel - pp. 136-137
1935 - A Production Control System - William J. Ocken and William Walmsley - 137-144
1935 - Production in the Black - George Strayer - pp. 144-151
1935 - Chocolate - Albert A. Schaal & Benjamin Zenlea - pp. 158-171
1935 - Sugar - Dr. Whitman Rice & F.J. Coughlin - pp. 171-178
1935 - Butter - Dr. O.F. Hunziker - pp. 179-182
1935 - Mechanics of Cake Making - Rowland J. Clark - pp. 182-187

1934
1934 - Debate: Resolved that low protein flour makes better white pan bread than high protein flour. Affirmative: Louis E. Caster, C.J. Patterson, Geo. W. Tassie. Negative: Wm. Walmsley, Edward M. Joy, Ed. Creety
1934 -Pans-their care, cleaning, and handling - Dr. E.B. Hutchings
1934 -Soya bean flour-its history, development, properties, uses, and value - Robert L. Gerdes
1934 -Bakery Sanitation with special reference to insects - Dr. R.C. Sherwood
1934 -A non-member's impression of the engineers - Walter Warrick
1934 -What is correct sponge fermentation - John Roberts and Dan Mc Quade
1934 -Variety breads - C.A. McDuffee
1934 -Packaging from the production prospective - M.L. Langford
1934 -Paint in the bakery-types for special purposes -Dr. Maximilian Toch
1934 -Steam, its properties, handling, and uses - Peter G. Pierrie
1934 -Casters-discussion on sizes and design - F.B. Evers
1934 -Report of holes in bread - L.W. Haas
1934 -Molders: the influence of molder adjustment on the finished product - D.M. Binger
1934 -Balancing white cake formula - Rowland J. Clark
1934 -Cakes baked vs. cakes consumed - R.R. Gray
1934 -Cake judging-eminent cake buyers' candid opinion of cakes
1934 -Pound cake - Mary M. Brooke
1934 -The story of frozen eggs from the nest to the egg - R.E. Swift, A.F. Gerhard, Paul C.T. Ewert
1934 -Icing clinic - suggestion for remedying icing faults
1934 -Some factors influencing the quality of cake flour - L.J. Bohn

1933
1933 - Basic Principles of Hearth Bread and Rolls Production-Vienna, Rye, French, Rolls - Karl P. Keeney, Wm. H. Hauck - pp. 29-32
1933 - Shortening in French Bread-A Report of the Research Sub-Committee - W. E. Broeg - pp. 32-34
1933 - Sponge and Dough Conditioning - Harry E. Weaver, C. H. McIntosh - pp. 35-41
1933 - Can We Afford to Make An Inferior Loaf of Bread? - F. B. Evers - pp. 48-52
1933 - Effect of Pan Shapes on Loaf Characteristics - Carlos S. Pickering, F. Smith North - pp. 53-57
1933 - A Practical Study of the Sources of Mold in the Bakery - R. L. Gerdes, H. G. Brouilett - pp. 57-59
1933 - Holes in Bread - L. W. Haas - Distributed as Technical Bulletin No. 92
1933 - Fundamentals of Good Pie Making-Crusts, Fillings and Toppings - Jack Koenig, Gus V. Widen - pp. 63-71
1933 - As Others See Us-The Bakery Managers' Viewpoint - August C. Junge - pp. 71-73
1933 - The Dough Brake Process of Bread Making - L. S. Bressler - pp. 74-81
1933 - Developing New Cookies - Thos. A. Catlan, Edward Balduf - pp. 81-87
1933 - Dressing the Cake - K. C. Den Dooven - pp. 89-94
1933 - Cake Session: