Bakers Would Abolish 5-Cent Loaf

1916

Chicago, Sept. 9. — Recommendations to all bakers of the United States that the five-cent loaf of bread be abandoned and the ten-cent loaf standardized, were made after considerable discussion at the closing session of the executive committee of the National Association of Master Bakers yesterday. They urged that the recommendations be put into effect immediately. Economic waste incident to the manufacture of the five-cent loaf was emphasized. Saving in manufacture, improvement in quality and standardization are urged in favor of the ten-cent loaf. It is also recommended that where local conditions make it necessary a smaller loaf may be maintained, with a price consistent with the cost of manufacture.

The bakers cited the following percentages of increase in the cost in the ingredients in the manufacture of bread within the past two years: Patent flour, 100 per cent; rye, 124 per cent; sugar, 66 per cent; shortening, 60 per cent; milk, 40 per cent; salt, 14 per cent; wrapping paper, 70 per cent. Delivery costs also have increased, it was stated, through an advance of 100 per cent in the price of gasolene and of 25 per cent in feed for horses.

The bakers went on record strongly against any attempt to lower the quality of bread.

—The Fryeburg Post, Fryeburg, Maine, Sept. 12, 1916, p. 6