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ent001424-167
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I agree.November 14, 1958 Mr, Joe Dub in Snowflake Bakeries 323 W. Bonanza Ave, Las Vegas, Nev. Dear Joe: On advice from A1 Freeman, we are shipping today three bags of Angelita mix to your attention. This mix is complete in itself with the exception that to each 100 pounds of mix you must add 52 pounds of water and 2-1/2 pounds of compressed yeast. This is a short time straight dough set at a temperature of 83 to 84 degrees. The mix must be fairly long, suggest at least 14 to 15 minutes at r.p.m. of 68. The dough ferments for 1-3/4 hours and is then divided and run through the moulder with very loose sheeting rolls. In other words, a minimum of stretching. The reason for this, of course, is to have them fairly open inside as you will note in our sample loaves sent to you. The flour in this mix is unbleached with about a 13 protein. The pan size used for this loaf in Minneapolis is 9 x 4-1/2 top inside, 8-1/2 x 4 bottom outside and 2-5/8 inches depth. We scale at 18 3/4 ounces. Proof for approximately 60 minutes at 104 degrees temperature. Bake approximately 28 to 30 minutes in not too hot an oven. Cool the loaf to a temperature slightly less than 100 degrees. Slice at 1/2 inch thickness. The three bags of Angelita mix were picked up this afternoon by Merchants Fast Motor Freight. The loaves of Angelita bread were sent today by Airmail Parcel Post. I hope that you receive them in good condition and also that you will send me samples of the finished product. Hope to see you soon. Sincerely, REGAN BAKERIES, INC. JBJ:aw c/c A1 Freeman J. B. Jassoy, Vice President