take alarm at the very mention of mechanical
bread-making, and imagine that it will materially
injure or destroy their trade; but it appears, on
the contrary, to be attended with remarkable ad-
vantages to those who have adopted it in their
bakeries.
The following document may serve to reassure
persons who are apprehensive of any ill conse-
quences from its introduction.
“ Paris, 25th November, 1852.
“ We, the undersigned bakers, having made
use of Rolland’s kneader, declare as follows:—
“ The trade has hitherto stood opposed to me-
chanical bread kneading; but more, it must be
owned, from the faultiness of the machinery em-
ployed, from that of the system itself; for
none of the machines invented hitherto have com-
bined the qualities essential to successful kneading;
moreover, these machines had, in a commercial
point of view, drawbacks which prevented their
general adoption. The mechanism was very com-
plicated; difficult to clean and keep in order, and
requiring a high propelling power; and the
kneader was usually very expensive. For these
reasons, but few of them have been brought into
active operation; and in most cases they have
been abandoned after unsuccessful attempts to
employ them.
“ It will not be the same, we have reason to
believe, with the kneader invented by our confrère
M. Rolland, who has perfectly solved the difficult
question of effectual bread-kneading; consequently,
his kneader (petrin), though invented scarcely a
year ago, is now being used in a large number of
establishments, both in France and in foreign
countries.*
“ The Rolland kneader (petrin Rolland), which
is of remarkably simple construction, and of
moderate price, requires scarcely the strength of
a man to keep it in action; is of moderate di-
mensions, and easily cleaned; and the amalgama-
tion of the flour and water is effected by it
more perfectly and uniformly than by the human
hand.
“ In a word, the work of the Rolland kneader
is clean, wholesome, and rapid; always regular
and noiseless; and, moreover, it considerably
alleviates the painful toil of the journeyman.
Every day affords us confirmed proof of these
advantages in our establishments; and we give
* “ Il ne doit pas être ainsi, nous le croyons, avec le petrin
de notre confrère M. Rolland, qui a donné, au difficile ques-
tion d’un bon petrissage, la plus parfaite solution. Ainsi,
son petrin inventé depuis une année à peine, fonctionne-t-il
déjà dans un grand nombre, d’établissements en France, et à
l’Étranger.”
here with pleasure the most favourable and com-
plete testimony to them.
(Signed)
“ M. M. KAUFFMAN, 77, Rue de Sèvres, Paris.
FONTAINE, 39, Rue Aumaire, Paris.
AUBORG, 77, Rue St. Honoré, Paris.
JOUBERT, Rue Grenelle, St. Honoré,
Paris.
PELLETIER, Rue du Petit Lion, Saint
Sauveur, Paris.
MAINGUET, 96, Rue du Temple, Paris.
GONNET, 92, Rue Beaubourg, Paris.
LESUR, 319, Rue St. Martin, Paris.
THILLOY, 40, Rue Grenelle, St. Ho-
noré.
J. LELIÈVRE, 94, Rue de l’Ecole de
Médecine, Paris.
CERNAY, Barrière Fontainebleau
(Seine).
BAUDON, Rue Picard, Gare d’Ivry
(Seine).
RINGENBACH, à Bar le Duc (Meuse).
MATIFAS-DEBRAY, à Amiens (Somme).
FAUCONNIER, à Paris, Rue de Douai, 1.
HUMBERT, à Paris, Rue de Clichy, 67.
BAYLE, à Senlis (Oise).”