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

1948
1948 - Improved methods of producing todayÕs bread - C.J. Patterson, Jr. - pp. 40-42
1948 - Technical definitions committee report - Harold Moody - pp. 43
1948 - The importance of proper malting of bread doughs - Earl Johnson - pp. 44, Roy Sievers - pp. 45-46, J.M. Doty - pp. 47-52
1948 - Bread softeners open forum - Dr. Wm. B. Bradley - pp. 53-58, Walter Gase - pp. 59, L.O. Luca - pp. 60-62
1948 - What is the best solution for slicing soft bread? - A.M. Wilson - pp. 64-67
1948 - Flour storage - problem flours - Rowland J. Clark - pp. 85-89
1948 - Flour sacks - paper-cloth open forum - Dr. Betty Sullivan - pp. 90, John A. Larigan - pp. 91, Robert Devinny - pp. 92, C.F. Stroehmann - pp. 95-97
1948 - Pneumatic handling of flour - pp. Edward Otocka - pp. 102-107
1948 - Machineability of bread doughs - F.W. McCarthy - pp. 108-109, A.R. Lumpkin - pp. 110
1948 - Fermentation of bread doughs - George Kirby - pp. 110-111, Fred Weberpals - pp. 112-115
1948 - Introduction of the problem - Charles Ufford - pp. 117-121
1948 - The solution starts with top management - J.E. Niederhauser - pp. 122-129
1948 - Mr. Supervisor-the results are up to you - Don Copell - pp. 130-135
1948 - Discussion-Open forum on supervisory problems - pp. 136-144
1948 - High cost of producing - E.F. Sperling - pp. 152-157
1948 - Pan coating and material forum - Dr. R.J. Sumner - pp. 158, James C. Cable - pp. 159, John Wayt - pp. 160-161, discussion - pp. 162-164, Jerome Debs - pp. 165, Ray Pater - pp. 166, L.J. Weber - pp. 167. Jack Kollman - pp. 168
1948 - Modern concept of plant layout - Lester Dowe - pp. 171, Edward Van Poolen - pp. 172
1948 - Sanitation from the equipment angle - the bakerÕs viewpoint -Lois Cole - pp. 176-180, the manufacturerÕs viewpoint - Carl Steinhauser - pp. 181-182
1948 - The chemistry of colloids - Dr. William Alsop - pp. 186-190
1948 - Variety of sweet rolls & Discussion - William Gordon, Ben Goodbrand, William Ellerbrock - pp. 191-198
1948 - Paper lined pans vs. greased pans - Vernon Hoff - pp. 201-202, Walter Fray - pp. 203-205
1948 - Dry mixes for the baker - Paul Holtan - pp. 206, W.G. Epstein - pp. 207, Gene Keller - pp. 209-211
1948 - Precision formulas and records - Edmond Creety - pp. 212-215
1948 - Bakery tours - pp. 216
1948 - Pneumatic handling discussion - pp. 217, 219-222
1948 - Problem flours discussion - pp. 218
1948 - Fermentation discussion - pp. 223-230
1948 - Pan coatings discussion - pp. 231-239
1948 - Sanitation discussion - pp. 240-244
1948 - Food poisoning - Dr. L.B. Jensen - pp. 247-252
1948 - Mixing principles, past and present - Chas. A Glabau - pp. 253-256
1948 - One-stage mixing of sponge cake - Henry Favor - pp. 257-260
1948 - Continuous mixing of cake and icings, a new step for the cake - Dr. E.T. Oakes - pp. 261-266
1948 - Your pre-war icings need a new look to attract postwar women buyers open forum - John Godston - pp. 267-274, Jack Milne - pp. 275-276, James Buckle - pp. 277-278, Walter Rojko - pp. 278-279, Russell Pencil - pp. 280-281
1948 - How can we hold the line on profits? - D.R. Rice, Arthur Ellis, John C. MacAlpine - pp. 281-284
Improved pie filings - Robert L. Lloyd - pp. 286-291
1948 - Frozen fruits and their selection for pies - G.F. Siemers - pp. 292-302
1948 - Is there a future in cookies - Ralph E. Manewal - pp. 303-307

1947
1947 - Factors relating to the tenderness and staling of bread - M.J. Thomas - pp. 33-40
1947 - A panel discussion on bread production: fermentation-long vs. short time doughs, cabinet vs. controlled dough rooms, straight vs. sponge doughs; processing-over and under mixing of doughs, twisting, crossgrain, loose moulding, homogenization of materials - William Walmsley, R.W. Mitchell, Earl Palmer, Otto Richter, Fred Schneeberger, Betty Sullivan, Albert E. Tolley - pp. 41-61
1947 - Lecithin - F.E. Walrod - pp. 76-82
1947 - Bread production problems: developing the most in bread flavor, making bread with a bun machine, and how to make sweet rolls efficiently - Wm. Markwardt, Roland Aaker, Robert Dibble, Carlos Pickering - pp. 89-96
1947 - Infestation and insect control - Dr. Oscar Skovholt - pp. 99-104
1947 - Practical aids for keeping bakeries clean - Louis Kancel - pp. 105-107
1947 - Job evaluation in the bakery - Charles Ufford - pp. 107-117
1947 - Panel discussion on any and all problems on personnel, sanitation, efficiency - Don Copell, Oliver Malmsberg, E.M. Searls, Charles Ufford - pp. 117-122
1947 - A panel discussion on bakery equipment and practices - Chas. Misch, Fred Chamberlain, Frank Haile, Glenn Hargrave, Jerome Jorgenson - pp. 125-138
1947 - Developments in Oven Heating - Willard M. Moll - pp. 138-141
1947 - An interesting motion picture of a new modern fully equipped bakery - Wm. Muller, Jr. - pp. 142
1947 - Principles of plan layout - Wm. Towey - pp. 150-154
1947 - Panel discussion on bakery equipment: Bread cooling, oven loading and unloading, mixer refrigeration, packaging, air conditioning in the bakery - H.E. Hildebrand, Joseph Caley, C.T. Hatch, Ralph Russell, Albert Schmidt, J.W. Stribling - pp. 155-171
1947 - Homogenized cream toppings - Ralph Manewal - pp. 173-180
1947 - The use of syrup in cake and sweet goods - William Gordon - pp. 180-184
1947 - Fillings and toppings for cakes and sweet goods - Henry Mercado - pp. 184-187
1947 - A panel discussion on cake and sweet goods - Howard Tolley, Leon Buehler, Willard Gellar, William Gordon, Ralph Manewal, Henry Mercado - pp. 187-193
1947 - A panel discussion on pie problems: mechanical production of pies, pie crusts and exterior finish, fillings and thickeners - Homer Kuehn, Boyd Frazier, Charles Glabau, James Henderson - pp. 194-207
1947 - Panel discussion on flavors - vanillas, pure and imitations, butter flavors, extracts, emulsions, and dry cultures, other important flavoring materials and ideal combinations - F.J. Barrett, Allen Davis, Edward Jeffress, T.J. Otterbacher - pp. 207-221

1946
1946 - Bakers-watch out - Fred Cobb - pp. 23-27
1946 - The bakerÕs part in the food conservation program - J.B. Hutson - pp. 27-30
1946 - Bakery production problems of today - Louis E. Caster - pp. 31-35
1946 - Bread production panel: materials, formulas, methods - William Walmsly, A.J. Tolley, W.J. Britton, Herman Hanschka, Cecil D. Radford, James M. Doty - pp. 35-47
1946 - We are seeking new developments in the baking industry - Rowland J. Clark - pp. 47-48
1946 - Sanitation control - J.O. Clarke - pp. 49-51
1946 - Infestation of flour - George Wagner - pp. 51-54
1946 - Insect control in bakeries - Fred Sommers - pp. 54-56
Invisible losses as related to flour and sugar conservation and the new 80% extraction flour - Dr. Sylvan Eisenberg - pp. 63-65
1946 - Things to remember - Jack McManus - pp. 65-76
1946 - Keynote-making the human side of business work for you-not against you - E.H. Goldsmith - pp. 77-80
1946 - The recruiting and induction of new employees - Jesse B. Spark - pp. 80-86
1946 - The training of new employees-temperature tells - Foster Try - pp. 86-87
1946 - What we know about the returned veterans - C.A. Hostetler - pp. 87-95
1946 - Attacking the problem not the person - Dr. W.H. Thompson - pp. 95-99
1946 - Washing the pan (pan panel) - C.J. Parker - pp. 104-107
1946 - Pan cooling, conveyor systems, rotation, spacing numbered required and materials (pan panel)-Tom Dillon and Ray Pater - pp. 108-112
1946 - Bakery equipment panel discussion - E.F. Sperling, Cecil Cadwell, Carl Bornmann, W.C. Roth, T.F. Freed, John Morrill, T.R. Stevens - pp. 114-125
1946 - Do we understand each other? - Dr. Oscar Skovholt and Clinton L. Brooke - pp. 127-131
Garrison army bread vs. commercial bread - Wm. E. Doty - pp. 132-137
1946 - Production control - John C. MacAlpine, Jr. - pp. 138-146
Information service panel - George Siml, Lloyd Fay, William Gossadge, Victor E. Marx, H. Alvin Meyer - pp. 146-153
1946 - Bakery engineers at war - Frank J. Coughlin - pp. 153
1946 - The bakery engineerÕs responsibility in the cake field - A.A. Schaal - pp. 154-160
1946 - TodayÕs cake production and tomorrowÕs problems - Arthur G. Hackett, A.J. VanderVoort, Ralph M. Bohn, Dr. L. Russell Cook, Fred Gerhard, Henri S. Lench - pp. 161-172
1946 - Quality objective is sweet yeast doughs - Walter L. Frey - pp. 172-178
1946 - Frozen bakery products-principles and required equipment - Robert M. Woods - pp. 179-183
1946 - Frozen fruits and their uses - M. Boston Strause - pp. 183-186
1946 - Licking pie control problems - Don Copell - pp. 186-192

1945
There was no annual meeting this year.

1944
1944 - Bakery EngineersÕ responsibility towards maintaining quality during AmericaÕs bread during wartime - Fred L. Cobb - pp. 34-39
1944 - Controlled room temperature vs. low cabinet fermentation - Fred D. Pfening, C.H. Mooney, Harry C. Johnson - pp. 39-50
1944 - Latest developments on the use of restricted ingredients in compliance with F.D.O. No. 1 - Arthur Sorries - pp. 50-52
1944 - Alternate ingredients in todayÕs bread formulas - Guy Shiverdecker - pp. 53-55
1944 - The use of war veterans and handicapped workers in bakery production - Armand Hecht - pp. 57-60
1944 - A training program for new employees in the bakery - Ernest H. Goldsmith - pp. 60-68
1944 - Morale building through labor relations - A.O. Malmberg - pp. 73-82
1944 - Planning post war bread production, milk and milk alternatives - Harry G. Brouillett - pp. 84-90
1944 - Their effect on flavor, quality and staling and shall we return to twisted bread - John S. Devanny - pp. 90-94
1944 - A timely discussion of plain top vs. twisted bread as affects bread quality and consumption, bread type possibilities-Post-War, a lesson from this war - Eugene B. Nicolait - pp. 94-99
1944 - Efficiency in scheduling bread varieties under F.D.O. No. 1, to maintain maximum pounds per man per hour - Walter La Rue - pp. 99-104
1944 - Report on results of bread study and work carried out by the Research Committee - Rowland J. Clark - pp. 102-104
1944 - Methods of enriching various types of baked goods under amendment No. 5 to include such baking loss data as are available - Clinton L. Brooke - pp. 104-109
1944 - Conservation of fuel in baking - A.B. Cady - pp. 112-115
1944 - Life insurance for bakery equipment - Otto Richter - pp. 117-
1944 - War and equipment needs - E.S. Mason - pp. 118-124
1944 - How to discover and eliminate bottlenecks in production - W.W. Reece - pp. 124-128
1944 - Equipment possibilities-current and future - Walter H. Dietz - pp. 128-131
1944 - Emergency production troubles and their remedies panel - Dr. Betty Sullivan, John C. Summers, Herman Hanschka, Joseph C. Caley, William Walmsley, Peter G. Pirrie - pp. 133-149
1944 - Application of present flour types under war time production - L.W. Haas - pp. 159-165
1944 - Maintaining the quality of sweet goods under government war regulations - A.F. Cordes - pp. 165-170
1944 - Quality cake flours, todayÕs situation and future prospects - Wilson P. Tanner - pp. 172-179
1944 - Analysis of cake formulas: Demonstrating how formulas can be changed to meet labor and ingredient shortages and still maintain quality - George Reget - pp. 179-185
1944 - Formula adjustment when replacing original ingredients with alternates - John Milne - pp. 185-192
1944 - Meeting of war time pie production problems-fruit fillings and their composition - Larry Trempel - pp. 192-199
1944 - Preparation of soft pies, crusts, and fillings using ingredients available during war-time - Otto Hallebach - pp. 199-203
1944 - War time icings - William Gordon - pp. 204-211
1944 - Proper selection of and types of wire-cut cookies during war time - Paul Ewert - pp. 211-218
1944 - Present trend in pie baking - Frank Clegg - pp. 218-223
1944 - Unusual aspects of cake production under war time conditions - Albert W. Lantz - pp. 223-226
1944 - What are we going to do now? - Henry Montminy - pp. 226-227

1943
1943 - Some of the controllable factors affecting bread quality - Charles E. Riley - pp. 27-37
1943 - Fermentation - Conditions surrounding the dough during fermentation & Air Conditioning & its effect on fermentation - Carl W. Steinhauer, Jr. - pp. 38-41
1943 - Special announcement on the U.S. Government permitting the unlimited slicing of Bread & Rolls - President William F. Gossadge - pp. 41 - 42 ( & p. 81)
1943 - Maintaining quality & uniformity of bakery products - Robert Stewart - pp.42-47
1943 - Personal Problems in Relation to Production - Harold A. Armstrong - pp. 48 -52
1943 - Committee report by the Publications Committee - George T. Carlin - pp. 52-53
1943 - Cereal Chemists Report - President J.M. Doty - pp. 43-55
1943 - Discussion on: What are chemists doing with flavor in bread? Are wheat breeders taking into consideration the ultimate production of flour that has appetite appeal? What can a chemist making blends do to make a more palatable loaf? - J.M. Doty, John S. Whinery, & Dr. Oscar Skovholt - pp. 55 - 62
Wartime effects on Canadian Economics & Government Policies within the baking industry - Mr. R.P. Sparks - pp. 64-67
1943 - Women entering the workforce during wartime in Canada & the roles women play within the bakery - W.C. Cook - pp. 68-73
1943 - Wartime effects on United States economy & the efforts of the United States War Manpower Commission - Dean W. H. Spencer - pp. 73-81
1943 - Placement of men within the Bakery Division of the U.S. Army - Lieutenant R.J. Shea - pp. 84-86
1943 - Panel Discussion: Production Under Wartime Conditions:
1943 - Flour Ingredients - Mr. Devanny - pp. 87-95;
1943 - Milk - Mr. George J. Stewart - pp. 95 - 97
1943 - Sweetening Materials & Liquid sweetening materials -Oscar Spiegelhalder - pp. 97-99
1943 - Frozen Eggs & the use of the material- Mr. William H. Oldach - pp. 99-100
1943 - Enrichment Materials - Mr. C.W. Haffner - pp. 100-102
1943 - Shortening - Mr. Paul A. Robertson - pp. 102-103
1943 - Sweetening Materials - Mr. W.C. Roth - pp. 103-105
1943 - Non-Cross Panning - Mr. Clarence D. Ferrell - pp.119-121
1943 - Bread Slicing & Wrapping - A.J. Hulin - pp. 121-122
1943 - Non-Twisting vs. Twisting of Breads- J.M. Albright - pp. 122 - 126
1943 - Discussion on Non-Cross Panning, Bread Slicing, & Non-Twisting - pp. 126-129
1943 - Various types of paper, wax, inks & production which covers engravings, printing plates, labor & shipping conditions - Fred. L. Callicotte - pp. 129-131
1943 - Packaging & government restriction - Williard Meyer - pp. 131-133
1943 - Glassine Papers - Mr. Mort Unger - pp. 133-134
1943 - Maintenance of make-up equipment - Mr. H.S. Sharp - pp. 137-144
1943 - Phases of the American Red Cross work- Mrs. Sando - pp. 144-145
1943 - Care and maintenance of the fermentation room - Mr. C.T. Hatch - pp. 145 - 149
1943 - The efficient operation of the oven - Mr. A.O. Riordan - pp. 150 - 155
1943 - Caring for your refrigerating systems - Mr. H.H. McKinnies - pp. 156-165
1943 - Electrical field in bakeries - Mr. H.T. McKay - pp. 166 - 172
1943 - Maintenance and operation of steam boilers - Mr. John G. DeWitt - pp. 174-177
1943 - Lubrication - Mr. J.E. Rosnell - pp. 178-181
1943 - Panel Discussion - J.R. Hauser, H.H. McKinnies, John G. DeWitt, H.G. Lothes, H.T. McKay, and J.E. Rosnell - pp. 182-185
1943 - Doughnut frying - Mr. Homer Kuehn - pp. 189-193
1943 - Doughnut sales & machines - Mr. Ernest Roth - pp. 193-200
1943 - Pie production problems- Mr. Don Copell - pp. 200-205
1943 - Timely formulas for pies - Mr. Alexander Taylor - pp. 206-208
1943 - Panel Discussion - Art Tolley, Ralph Morris, Charles Corcoran, E.L. Anderson - pp. 209-217
1943 - Wartime Cookies - Donavan O. Kerr - pp. 218-227
1943 - Production Costs - Ralph Manewal - pp. 227-229
1943 - Rolled-in sweet dough - Mr. Harry Van Trees - pp. 229-233
1943 - Labor Saving devices used in production - Bob Lloyd - pp. 233-235
1943 - Problem solving in retail bakery - Frank Jungewaelter -pp. 135-136
1943 - Victory Icings - Mr. Greenquist - pp. 237-241

1942
1942 - Inspirational Address - "Keeping Fit on the Home Front" - Bill Cunningham
1942 - Greetings from American Bakers Association - L.J. Schumaker - pp. 14-29
1942 - Blackout for Bakeries: An up to the minute information on methods and precautions being used in Los Angeles to "black out" bakeries in the event of air raids - T. OÕGorman - pp. 29-36
1942 - Committee on Cooperative Research - Claude F. Davis - pp. 38-39
1942 - Wheat Germ and its Use in Commercial Bread Production - Dr. Betty Sullivan - pp. 39-42
1942 - The Effect of wheat germ on the baking properties of flour and the nutritional value of bread, as well as the best methods for incorporating wheat germ in dough & discussion
1942 - The effects of Absorption in the Bread Making Process and Resultant Bread under commercial shop conditions - George Garnatz - pp. 42 -47
1942 - Committee Report by the Auditing Committee - Jack Kollman - p. 48
1942 - Specialty Breads, Practical Suggestions for making and improving Potato, Raisin and Sesame Bread - Bert Jassoy- pp. 48
1942 - Whole Wheat and Wheaten Breads, The conclusions of an engineer on the effects of varying the percentages of whole wheat flour - Maurice Jackson - pp. 51-52
1942 - Rye Bread Production, Practical Rye Bread Production Ideas Practically Applied - Peter Marhoefer - pp. 53-58
1942 - Sugar Conservation for the Bread Baker - Guy L. Shiverdecker - pp. 58-59
1942 - Sugar Replacements & methods of conserving natural sugars & discussion- Bert Jassoy - pp. 59-61
1942 - Bakery Operations during Air Raids - Lee Hodgert - pp. 64-67
1942 - The Ideal Performance in Bakery Sanitation - Its Part in Defense (Maintenance of high standards of cleanliness) - Dr. Stuart Mount - pp. 75-86
1942 - The Cereal Chemist Works in the Shop - C.G. Ferrari & J.M. Albright - pp. 88-100
1942 - An Analysis of Production Costs - J.W. Miller - pp. 101-108
1942 - Committee Report: Research Committee - Rowland J. Clark - pp. 108-110
1942 - Bread Standards: Review, Re-enactment, and Discussion - Donald Wade - pp. 110
1942 - Review and Background of bread standards - Wm. A. Quinlan - pp. 110-114
1942 - Methods of Defining Various Bread Types - Donald Wade - pp. 114-120
1942 - Panel Discussion: Questions & Answers - pp. 120-136
1942 - Job Training for Bakery Production Workers & Apprenticeships programs set up by the government - J.V. Johnston - pp. 130 - 136
1942 - Mechanical Refrigeration for Large and Small Bakeries (The proper size, type, and design of refrigeration systems for all bakery purposes, such as ingredient water, air conditioning, etc.) - Anker Winther - pp. 139-146
1942 - Bakery Steam Requirements and Application for Large and Small Bakeries (proper types of boilers controls, and firing methods for the baker) - Carl A. Bornmann - 147-150
1942 - Standardization Committee Report- J.C. Caley - pp. 151
Interrelation Committee Report - Gordon H. Darnell - p.152
1942 - Safety Committee Report - Fred L. Moore - pp. 152-153
1942 - New Trends in Automatic Handling Conveyors - Morris Cohen - pp. 153-161
1942 - What About Bakery Equipment for the Durations? - Clark Dean - pp. 173-168
1942 - Army Baking - Major C.F. Kearney and John C. Sumers - pp. 169-177
1942 - Modern Technical Paints - Dr. Maximilian Toch - pp. 177-182
1942 - Modern Flour Handling Equipment  - E.S. Mason - 182-191
1942 - Cake Flours - Jack La Prise - pp. 197-200
1942 - Cookie Flours - Roy Kroll - pp. 200-201
1942 - Pie Flours - H.B. Goodbrand - pp. 201-202
1942 - Discussion and ideas about flour from bakery production men - The proper type of flour to fit the product - pp. 202-203
1942 - Improvement in Cake Shop Efficiency - H.G. May - pp. 204-213
1942 - Quick Cooling of Pie Fillings - F.W. Carlson - pp. 214
1942 - TodayÕs Production Problems in the Pies Ship - L.D. Gleason pp. 215 -218
1942 - Sugar Conservation for the Pie Baker - R.L. Lloyd - pp. 219-229
1942 - Obtaining Quality in Cake and Sweet Dough Production - W.S. Awrey - pp. 226-231
1942 - Ingredients Panel & TodayÕs Cake Problems - Questions & Answer Session - J. A. Dunn & panel - pp. 232-241

1941
1941 - Inspirational Address - " The Spirit of Football in Business " - A.N. "Bo" McMilin - pp. 11-16
1941 - The Fate of Water in Bread Baking Process (The Relationship between Dough Absorption and Baking Loss):