1958
1958 - The fundamental chemistry of bread making - George T. Carlin - pp. 55-62
1958 - An elementary interpretation of flour laboratory reports and how to apply them to your plant - Glenn E. Findley - pp. 63-70
1958 - Storage and automatic dispensing of bulk lard and shortening - Earl G. Spangler - pp. 71-78
1958 - Bulk liquid sweeteners-engineering and economics - Ben Borden - pp. 79-84
1958 - Baking properties of air classified fractions of flour - Frank W. Wichser - pp. 88-96
1958 - Bread production, factors affecting character of white bread - Robert G. Dibble - pp. 97-105
1958 - Bread production, factors affecting flavor of white bread - Adam H. Bradbury - pp. 106-111
1958 - Automatic bun production, plant layout - Melburn B. Hancock - pp. 112-117
1958 - Automatic bun production, formulation, make-up, proofing, baking, cooling, and slicing - Albert E. Tolley - pp. 118-123
1958 - Synchronization of make-up equipment, so that capacities of individual units are related, eliminating costly bottlenecks - Lee J. Pergiel - pp. 124-129
1958 - Education and training in industry, four year progress report - Dr. L.A. Rumsey - pp. 131-136, Charles Meyer, Jr. - pp. 137-144
1958 - The human approach to labor relations - William D. Becker - pp. 145-150
1958 - Work simplification - Frank A. Busse - pp. 167-173
1958 - Why is good communication necessary and important - Dr. Robert N. McMurry - pp. 174-186
1958 - Safety work habits - Frank J. Wirken - pp. 187-190
1958 - Precision dough weight scaling - John A. Abbott - pp. 191-198
1958 - Mechanized coffee cakes, Danish and sweet roll types - LeConie Stiles, Jr. - pp. 200-208
1958 - Changing trends and increased mechanization in doughnuts and other fried foods - David E. Downs
1958 - The techniques of cooking and preparing pie fillings - Don Webb, Jr. - pp. 282-286
1958 - Production factors in producing quality pound cake - Ned Bost - pp. 287-292
1958 - Lower cake production costs without decreasing quality - John Mollenhaur - pp. 293-302
1958 - Cheese cake production - E.M. Voorhees - pp. 303-315

1957
1957 - Status report on bread making via brew process - Harold McGhee - pp. 56-59
1957 - Continuous bread processing status report - Ted Watkins - pp. 60-62
Ray S. Briggs - pp. 63-67
1957 - Bread twisting techniques - Harold Cackler - pp. 68-76
1957 - Elements of raisin bread production - Bernard Bergholz, Jr. - pp. 77-85
1957 - Benefits to be derived from proper use of conveyor systems in general bakery production - J. Miles Decker - pp. 88-96
1957 - Dollar savings of bulk flour handling vs. conventional handling - William Kollman - pp. 97-110
1957 - Chemical and baking changes which occur during flour storage - D.B. Pratt - pp. 111-124
1957 - Today's concept for final proofing of bread and rolls - Harry Gardner - pp. 127-134
1957 - Pan temperature control for proper proof control - Arthur N. Trausch - pp. 135-141
1957 - In plant handling and control of miscellaneous ingredients - John M. Milne - pp. 142-147
1957 - Gadgets - Fred G. Wheeler - pp. 148-155
1957 - To freeze or not to freeze - Don F. Copell - pp. 162-172
1957 - Freezing, holding, and thawing of frozen baked goods, equipment and procedure - Thomas Spooner - pp. 173-180
1957 - Two year freezer experience on variety baked goods - J.W. Pence - pp. 181-185, W.G. Bechtel - pp. 186-189
1957 - Frozen fried baked foods varieties - Maynard Steinberg - pp. 192-199
1957 - Packaging of frozen or unbaked goods, methods and materials - Merrill O. Maughan - pp. 200-208
1957 - Job description development - John Schuster & Thomas J. Williams - pp. 209-214
1957 - Communications, breaking the sound barrier - Dean Barnlund - pp. 221-225
1957 - Production of fried pies - Frank Dietrich - pp. 255-262
1957 - Mass production of special occasion cakes - Earl B. Cox - pp. 263-272
1957 - Mechanical cake baking, mixing through finishing - A.C. Patterson - pp. 273-277
1957 - Sweet yeast dough sheeting methods - I. O. Rohrhbach - pp. 278-286
1957 - Production of high quality icings, all types - Frank Clegg - pp. 287-298
1957 - Proper formulation of top quality pie fillings employing pre-gelatinized starch - C.C. Davis - pp. 299-301, E.W. Makstell & W.E. Carmen - pp. 302-304

1956
1956 - Liquid Ferment Process - Harold McGhee - pp. 47-52
1956 - Liquid ferment process for bread production - William H. Ziemke - pp. 53-56
1956 - Brew process - Anton Bosch - pp. 55-57
1956 - Brews, ferments, or liquid sponges - Henry T. Meigs - pp. 63-70
1956 - Brew bread experiments - Paul Hodler - pp. 71-75
1956 - Bulk flour - R.M. Howard - pp. 78-84
1956 - Bulk fat handling - W.F. Schroeder - pp. 85-90
1956 - Liquid sugars - Robert Sasseman - pp. 91-96
1956 - Bulk dry ingredient handling - T.H. Bernard - pp. 97-102
1956 - Timing of new equipment for highest profits - Robert G. Sutherin - pp. 107-113
1956 - Flour performance and its specifications for highly mechanized plants -
C.W. Brabender - pp. 117-122
1956 - The why, the what, the how of quality variety bread production - H.E. Hale - pp. 123-126; Carl S. Pickering - pp. 127-136
1956 - Continuous operation of all variety coffee cakes and sweet yeast goods -C.C. Cadwell - pp. 137-150
1956 - Quality fillings and toppings for sweet goods production - Jule Burny - pp. 151-154
1956 - Modern packaging materials - F.P. McGraw - pp. 160-164
1956 - Two years of handling frozen bread and rolls - Paul Dean Arnold - pp. 165-167
1956 - Freezing Production - Herman Tyor - pp. 168-170
1956 - A practical engineering approach to the freezing of bakery products - Irving Comroe - pp. 171-173
1956 - Freezing finished baked goods - Tom F. Keegan - pp. 174-177
1956 - Frozen fruit pies - George K. Petritz - pp. 178-179
1956 - Production man's responsibility toward packaging - Leonard Arthur Wheeler - pp. 180-184
1956 - Discussion over previous presentations pp. 185-189
1956 - Production bonus plan - Ed. Pfefferle - pp. 192-198
1956 - Communications - E.H. Goldsmith - pp. 199-203
1956 - Personnel training, on the job instruction - J.B. Jassoy - pp. 204-207
1956 - Skit covering on the job instruction - Parke Heffern and John F. Schuster - pp. 208-210
1956 - Quality uniced finished cake formulation and varieties - J.F. Hook - pp. 248-256
1956 - Varieties of icings - John Godston - pp. 257-266
1956 - Enrobed hard butter coatings for cake varieties - Justin Alikonis - pp. 267-272
1956 - Quality iced finished cakes - R.L. Short - pp. 273-283
1956 - Controlled cake quality, pound and layer cake - Frank Seelinger - pp. 284-291
1956 - New ideas in mechanized quality pie production - M.F. Keathley - pp. 293-299
1956 - Importance of good, tasty pie crust - Ernst Struckmann - pp. 300-305
1956 - Production of wire cut cookies, basic types and basic formulas - Ralph M. Bohn - pp. 306-311

1955
1955 - Factors influencing brew formation - Richard C. Choi - pp. 44-51
1955 - Brew fermentation-bread and variety products - Clifton Scarborough - pp. 52-61
1955 - Comparison of keeping qualities-flavor and general characteristics brew fermentation vs. conventional - L.F. Marnett - pp. 62-70
1955 - Sanitation aspects on brew fermentation - Lois Cole - pp. 71-76
1955 - Frozen pies - Del Pratt - pp. 79-82
1955 - Frozen cake batter - Orville Pickens - pp. 85-92
1955 - Packaging frozen baked foods - Stan Ellis - pp. 98-105
1955 - The freezing, storage, and defrosting of commercial bread - J.W. Pence - pp. 106-115
1955 - Principles of dough fermentation - Donald Fuhrmann - pp. 118-124
1955 - Mixing and makeup - Clayton Daley - pp. 125-132
1955 - Hot flour - John Schuster - pp. 133-139
1955 - Centralized requisitioning of batch ingredient scaling - William Dibble - pp. 140-143
1955 - Automatic equipment-its operation for profit - John Wagner - pp. 144-150
1955 - What production expects from management - Walter LaRue - pp. 156-159
1955 - Good maintenance is good management in action - R.F. Satterthwaite - pp. 160-165
1955 - Ingredient quality controls - Roland Selman - pp. 166-171
1955 - A suggested method for permanent crust color standards - B. Marlo Dirks - pp. 172-175
1955 - Values of precision production controls - Clarence D. Farrell - pp. 176-183
1955 - Foil and paper baking containers vs. re-use baking pans - Lawrence Pile - pp. 185-191
1955 - How would you handle this - Henry Montminy & Ralph Herman - pp. 192-196
1955 - Practical Method of Pullman bread production - H.E. Hildebrand, Jr. - pp. 197-202
1955 - Fat absorption of yeast-raised doughnuts - Robert Nicolait - pp. 203-211
1955 - Your customers have the veto power - Walter Jacobi - pp. 244--249
1955 - Soft cookies - Oscar McGee - pp. 250-260
1955 - Varieties of uniced finished cakes - John Harper - pp. 261-268
1955 - How to select, prepare, and apply icings - Myron T. Sadler - pp. 269-275
1955 - Quality Control for cakes - E.M. Deck - pp. 276-281
1955 - The techniques of cooking and preparing pie fillings - Don Webb, Jr. - pp. 282-286
1955 - Production factors in producing quality pound cake - Ned Bost - pp. 287-292
1955 - Lower cake production costs without decreasing quality - John Mollenhaur - pp. 293-302
1955 - Cheese cake production - E.M. Voorhees - pp. 303-315

1954
1954 - The Master's Touch - William Thie - pp. 38-41
1954 - "To stand before kings" - Edward Logelin - pp. 42-46
1954 - Proper handling of pans from oven to moulder - Arthur E. Trausch, Jr. - pp. 49-55
1954 - Use of silicone coated pans and its related problems - H.W. Gillespie - pp. 56-64
1954 - Continuous processing of bread - John C. Baker - pp. 65-78
1954 - Handling quantities of frozen bread - Paul Dean Arnold - pp. 80-85
1954 - Frozen soft rolls and specialties - Leo N. Spatz - pp. 86-88
1954 - Evaluation of shelf life and taste depreciation of breads, soft rolls, coffee cakes, and doughnuts as affected by freezing - Duncan Anderson - pp. 89-97
1954 - "Freezer Plant" - Paul Dean Arnold - pp. 98-99
1954 - Proper packaging of frozen baked foods -Thomas Schmidt - pp. 104-109
1954 - Production of home style, firm loaf of white bread - Ray U. Kiefer - pp. 110-113
1954 - Bulk handling of raw material - A. B. Corn - pp. 116-122
1954 - Handling and storage of packaged materials - Glen R. Johnson - pp. 123-127
1954 - A practical daily measurement of bread quality - Everett T. Walker - pp. 127-133
1954 - Plant safety program and preventative maintenance - Frank J. Wirken - pp. 134-138
1954 - Personal hygiene and cleanliness of bakery personnel - Louis F. King - pp. 138-142
1954 - Proper layout of lounge, lockers, and sanitary facilities for plant personnel - William R. McIlwrath - pp. 143-149
1954 - What management expects from production personnel - C.F. Stroehmann - pp. 152-153
1954 - What the production department can contribute to the profit picture -

1953
1953 - Fungal Enzymes -Fact and Fancy - Philip P. Gray - pp. 44-52
1953 - Starch Modification during bread baking - John A. Johnson - pp. 53-56
1953 - Shop Experiences with Fungal Enzymes - Herman W. Hanschka - pp. 57-63
1953 - Active Dry Yeast - In Bread and Roll Production - H. Harley Shirley - pp. 64-65
1953 - Inactive Dry Yeast -Characteristic and Baking Properties - Elsie Singruen - pp. 66-71
1953 - Inactive Dry Yeast in Commercial Bread Production - William H. Ziemke - pp. 72-78
1953 - Bread Slicing - H.C. Simmons - pp. 82-89
1953 - Bread Wrapping - William Neubauer - pp. 90-93
1953 - Automatic Conveying, Cooling and Slicing of Plain Rolls and Buns - Con Tuzin - pp. 102-113
1953 - Packaging of Plain Rolls and Buns - C.J. Lingelbach - pp. 114-121
1953 - Pneumatic Conveying Systems - L.B. Davis - pp. 123-128
1953 - Dough Processing Machinery - Charles H. Robinson - pp. 129-136
1953 - Mechanical Starch Dusting - Paul Olmsted - pp. 134-137
1953 - Pneumatic Starch Dusting - Arthur Levy - pp. 137-142
1953 - Soft Bread Production, Using Emulsifiers Permitted by the Federal Brad Standard - Orvel Pettit - pp. 143-149
1953 - What the Prospective College Graduate Looks for in the Baking Industry - L.A. Rumsey - pp. 152-158
1953 - A New Era in Labor Relations - James D. Moore pp. 159-167
1953 - News about the Index - W. Kent Perkins - pp. 168-169
1953 - The Federal Bread Standard & Discussion - MR. Stephens - pp. 170-176
1953 - Active Dry Yeast in Sweet Goods Production - Richard Prince - pp. 194-198
1953 - Frozen Sweet Goods and Coffee Cake - William Gordon - 199-203
1953 - Freezing of Sweet Goods - Herman Tyor - pp. 204-210
1953 - Frozen Bread, Rolls and Buns - William Nenninger - pp. 211 - 217
1953 - Doughnut Coatings and Glazes - Zenas Block - pp. 249-258
1953 - Mixing of Cookie Doughs - B.R. Kramer - pp. 259-265
1953 - A Schedule Study that Raised Wages without Raising the Payroll - Douglas L. McIntyre - pp. 273
1953 - Continuous Mixing of Cake Batters -Ted Jensen - pp. 274-282
1953 - Prepared Mixes - A.F. Borer - pp. 283-287
1953 - The Effect of Emulsifier Agents in Cakes - A.W. Stayton - pp. 289-294
1953 - Trouble-Shooting in Pie Bakeries - W.C. Cook - pp. 295-302
1953 - Comparative Value of Fresh, Frozen and Dehydrated Eggs in Cake Baking - George T. Carlin - pp. 303-311

1952
1952 - Bread Flavor as Affected by Temperature, Fermentation and Ingredients - Ed Osenbrug - pp 44 - 48
1952 - Fungal Enzymes in Bread Baking - Don Coles - pp. 49 - 52
1952 - Interrelation of Enzyme Activity in Fermentation and Processing & Discussion - Raymond T. Bohn - pp. 53-62
1952 - Accounting and Costing of Individual Bakery Products - W.C. Hurt, Jr. - pp. 63-68
1952 - Open Forum - pp. 69-74
1952 - Pan Proofing - Bernard Schmidt - pp. 78-82
1952 - Proof Boxes - Their Design and Operation - H.E. Hildebrand, Jr. - 83-87
1952 - Quality of Bread as Affected by Underproof and Overproof - Robert Bohringer - pp 88-93
1952 - Operation and Maintenance of Steam Boilers for Bakeries - John W. James - pp. 99-107
1952 - Characteristics of a Properly Baked Loaf - C.W. Brabender - pp. 110 - 114
1952 - Proper Oven Conditions for White Bread - A.W. Burdett - pp. 115-118
1952 - Baking of Hearth Breads - Andreas F. Reising - pp.119-123
1952 - Cooling and Wrapping - Fred Rockwood - pp. 124 - 127
1952 - What Kind of Academic Training Does the Baking Industry Expect in a Young College Graduate? 1952 - What Does the Baking Industry Offer Young Men with College Degrees? - L.A. Rumsey - pp. 139-144
1952 - What Management Looks for in a Production Man - John C. Koetting pp 145-151
1952 - Water and Sewage Systems in Baking Plants - William M. Readey - pp. 152 - 158
1952 - Sanitation Committee Progress Report - Martin Eisenstaedt pp.159-164
1952 - Doughnuts - Yeast Raised and Cake - David E. Downs - pp. 167-178
1952 - Sweet Doughs-Mechanized Operations & Discussion - R.C. Bingham - pp. 179-190
1952 - Retarded or Refrigerated Doughs - Ralph Manewal - pp. 191-195
1952 - Frozen Baked Products - Robert M. Woods pp 196-208
1952 - "Divertissement" Chalk Talk - Gene Lissa pp. 223-224
1952 - Report on Package Sizes - Harold K. Wilder - 229-230
1952 - Quality Control in Wholesale Cake Production - Gilbert Deason - pp 231-237
1952 - Fruit Cakes - Sam Davidson pp 238-239
1952 - Ingredient Storage - Paul Ewert - pp 240-241
1952 - Machining of Batters - Orville J. Pickens - 242-247
1952 - Purpose of Icings - K.C. Den Dooven - pp. 248-255
1952 - Deep Freezing of Cakes - Herman Dressel - pp. 255-262
1952 - Natural Gums and/or Starches -Their Purpose and Use - Sanford J. Werbin - pp. 263-274
1952 - Pastry Filings-Jams-Jellies - Philip W. Orth Jr.- pp. 267-274
1952 - Types of Crusts - John W. Elling - pp. 275-279
1952 - Fillings & Thickeners - W.E. Carman - pp-280-284
1952 - Finishings and Toppings - O.J. Laymon - pp. 285-290

1951
1951 - White Dough Development -Sigurd T. Viren - pp. 40-44
1951 - The Effect Floor Time Has on Optimum Developed and Hydrated Doughs - Walter T. Gase - pp. 45-48
1951 - Dough Development and Its Relation to Divider, Rounder, and Intermediate Proofing - Elmer Trautman - pp. 50-53
1951 - Bread Moulding and Panning - Types of Moulders and Their Effect on the Finished Product - Orvel Pettit - pp. 55-58
1951 - Bread Moulding and Panning - Wallace K. Swanson - pp. 59-64
1951 - Production of Pan Rye Breads & Formulas - S.J. Meyer - pp. 68-74
1951 - Production of Hearth Breads and Hard Rolls - J.E. Mapes - pp. 76-88
1951 - Choosing the Best Flour Type or Blend for Different Yeast Raised Products - Oscar Shovholt - pp. 100-102
1951 - Manpower Requirement and Production Scheduling - Earl Palmer - pp. 103-116
1951 - Sugars in Bread Baking - Charles A. Glabau & L. A. Wills - pp. 117-128
1951 - Enzyme Supplements in Baking and Their Measurements - John Shellenberger - pp. 129-132
1951 - Flour Bleaching and Maturing Agents - D.B. Pratt, Jr. & Gaston Dalby - pp. 134-139
1951 - "Making the Worker at Home" - Harold M. Freund - pp. 147-151
1951 - Costing of Individual Bakery Products - John C. MacAlpine, Jr. - pp. 153-167
1951 - "A New Analysis of Bakery Sanitation" - T.L. Huge - pp. 167-169
1951 - Present Status of the Federal Standards of Identity for Bread and Rolls - Victor E. Marx - pp. 178-181
1951 - New Information on Partially Baked Products - H.E. Hale - pp. 186-198
1951 - Mechanized Soft Roll Production - Hamburger Buns, Hot Dog Rolls, Parker House Rolls - Harold G. Mykles - pp. 201-206
1951 - Sweet Dough Products - Vernon Hoff - pp. 208-215
1951 - Mechanization of Sweet Dough Production - Henry T. Meigs - pp. 216
1951 - Production Techniques for Producing Uniformly Good Cookies - Arthur J. Forsman - pp. 246-250
1951 - Leavening Action in Cake Batters - Theodore W. Schilb - pp. 246-250
1951 - Selecting the Proper Sugar for an Icing & Tables and Formulas - Oscar A. Spiegelhalder - pp. 259-262
1951 - Streamlining Your Cake Production - Elmer A. Spang - pp. 264-267
1951 - Important Basic Factors Underlying Good Cheese Cake Production & Formulas -
Frank J. Helmer - pp. 269-275
1951 - Check List for Bakery Supervisors - Arthur F. Cordes - pp. 277-278
1951 - Cake Faults-Their Cause and Cure - Ray Thelen - pp. 279 - 282
1951 - Layer Cake and the Effect of Heat Thereon - Frank Dietrich - pp. 283-286
1951 - Sugar Problems in Cake Baking - Oscar McGee - pp. 287-289
1951 - Important Factors in Establishing and Maintaining a Successful Cake Business - Frank Seelinger - pp. 290-292
1951 - Special Problems Overcome Through Equipment Changes - Douglas L. McIntyre - pp. 293 - 298

1950
1950 - Engineering the Future - M. Lee Marshall - pp. 26-31
1950 - Inspirational Address - "Burnt Matches" -Harvey C. Hahn - pp. 32-40
1950 - Practical Application of Costs in Their Relation to Production Control - Peter G. Pirrie -pp. 44-55
1950 - Practical Application of Labor Costing - Arthur Cordes - pp. 56-66
1950 - Practical Ideas as to How Thoughtful Sales Planning Can Alter the Cost of Production - Martin Eisenstaedt - pp. 68-76
1950 - As A Bakery Engineer Looks at Sanitation - John A. Wagner - pp. 80-92
1950 - White Bread Sponge and Dough Development - M. J. Sworthfiguer - pp. 94-110
1950 - Action of Basic Ingredients in Sponge Doughs - Paul P. Merritt - pp. 118-127
1950 - Rope and Mold Inhibitors - Elmer F. Glabe - pp. 130-136
1950 - Production of Partially Baked Products - Wm. C. Roth - pp. 138 - 142
1950 - Rye Bread Production - Jack Tesch - pp. 146-155
1950 - Selection, Types, and Installation of Bake Shop Floors - E.F. Sperling - pp. 156-163
1950 - Care, Treatment, and Maintenance of Bakery Floors - J.B. Jassoy - pp. 165
1950 - Personnel Selection and Evaluation - Dr. Robert N. McMurry - pp. 176-206
1950 - Mechanical Production of Yeast Raised Sweet Goods - LeConie Stiles, Jr. - pp. 217-222
1950 - Sweet Roll and Coffee Cake Icings - Curt Michaelis - pp. 225
1950 - Mechanical Production of Yeast-Raised Doughnuts -Ernest J. Roth - pp. 217, W. Blair Lehault - pp. 239
1950 - The Filtration of Edible Fats and Oils - Lloyd J. Fay - pp. 244-248
1950 - Proper Handling of Raw Materials for Cake Production - Arthur Weyhe pp. 294-298
1950 - Pie Crust Faults - James Henderson - pp. 300-305
1950 - Pie Filling Faults - Carl Denton - pp. 311-314
1950 - Cake Faults - Oscar McGee - pp. 318-324
1950 - The Effect of Temperature Controls on Cake Quality - Frank R. Schwain - pp. 329-340
1950 - Factors Influencing the Production of High Quality Pound and Fruit Cakes - Harry Brody - pp. 343-355

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