ent001424-234

November 21, 1958 Sister Angelita Rose de Lima Hospital Henderson, Nevada Dear Sister Angelita: I was naturally disappointed with the reaction to the loaves of Angelita Bread that we sent you but l do want to get all your comments, whether of praise or criticism. All my adult life has been spent in the baking industry and most of these years have been in the production end of it. Production is my first love and I take pride in the products we make and strive to instill in our production people a desire to make an outstandingly uniform good product day in and day out. Unfortunately working with living organisms (yeast) and human beings (bakers), results are not always as uniform as t would desire. But I know you also have those days when your re- sults are not quite up to your high standards. Normal bread flavors are intangibles and are affected by many things. Unfortunately for a concern of large wholesale bakers such as we are* we deliberately do things that we know are detrimental to the flavor, taste and aroma of a finished loaf. I refer to slicing and wrapping. It is generally agreed in the baking industry that slicing especially causes a twenty percent loss in flavor and wrapping an additional ten percent. So therefore we are competing in a market where if our loaf and the loaf of a housewife or your loaf of bread were identical when baked, the very fact that we slice and wrap affects our products adversely. But enough of that as I know that you understand fully the demand of our public for sliced and wrapped bread. I personally have been very pleased with the results attained most of the time when using the General Mills Angelita Mix. I am taking the liberty of sending you ten pounds of this same Angelita Mix for you to use in your kitchen. To this ten pounds of mist should be added five pounds of water and four ounces of regular Baker's Compressed Yeast. These should be incorporated together and mixed until the batch is smooth. Temperature of this batch when mixed should be approximately 84 degrees, total time for fermenting this batch one hour and forty-five minutes. At the end of that time, form in pans, proof and bake. No additions of materials should be added to this mix. Sister, please note that this is an unbleached flour and therefore the inside of your finished loaves will be more creamy than your own present wonderful bread.