Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 3 of 13 · from the scan, no model involved
cracks; straight sides
Crust - Evenly browned; tender and thin; pebbled surface
Volume - Light for size
Texture - Fine texture; moist and tender; round, even cells; no tunnels or holes; characteristic color
Flavor - Blended flavor of wellbaked product; pleasant taste and odor; no taste of fat, baking powder, or sugar.
Bread and rolls
Appearance:
Shape - Rounded top, straight sides, smooth crust, standard size for loaf
Crust - Even, golden brown; about 1/8-inch deep, crisp, tender and smooth; good shred and break; no flour showing
Volume - Light in proportion to size
Texture - Crumb tender, moist, silky, soft, elastic; not dry, doughy, heavy or crumbly; porous, fine grain; no heavy streaks or large air bubbles. Color is characteristic of kind, not grayish and no dark streaks
Flavor - Pleasing, well-baking flavor, wheat- or nut-like taste; not sour, yeasty, sweet, or off-flavored.
Cookies
Appearance:
Shape - Uniform, even size; drop cookies somewhat irregular with slight peak toward center; no runny edge or spreading
Crust - Uniform color; smooth, pebbly or rough depending on kind; free from darkened or burned edges; no flour showing
Texture - Rolled cookies are usually thin, crisp, and tender though some are thick, chewy, moist, and tender. Drop cookies are soft and tender; bar cookies moist and tender. Ice box cookies are crisp
87.3%