Published In:
Ann Arbor News, May 10, 1944
Caption:
CRANE BREAKS, DROPS 13,500 POUND MIXER: A new, electric dough mixer weighing nearly seven tons fell two stories Monday night when a crane, being used to hoist the new equipment to the second floor of the Gauss Baking Co., 300 Hill St., collapsed and dropped the mixer to the ground. The crane and mixer appear above. No one was injured in the accident, but the mixer, the building and the crane were damaged.

Published In:
Ann Arbor News, February 12, 1955
Caption:
FERMENTATION NEXT: After the mixing process is complete, the dough must be allowed to ferment for about four hours before production can continue. Gayle Horseman is examining the dough.

Published In:
Ann Arbor News, February 12, 1955
Caption:
OPERATION SPONGE: In this mixing machine at the Gauss Baking Co., 300 Hill St. dough material called the "sponge" or core of the bread is united. William McGraw is the mixer.

Published In:
Ann Arbor News, February 12, 1955
Caption:
LAST STEP: After baking, the bread is sliced and wrapped automatically. Loaves seen here are ready for shipment. Working here are (from left) Nelson Hinz, Gertrude O'Dell and Theresa Hill.

Published In:
Ann Arbor News, January 26, 1955
Caption:
MIX 1,000 POUNDS OF DOUGH: The machine above at Gauss Baking Co. is mixing 1,000 pounds of bread dough, quite a contrast to the housewife stirring up a package of hot roll mix. The bakery was one of 35 city firms participating in Business-Industry-Education Day today. William McGraw, (far right), a baker, explains the operation to visiting teachers, (left to right) Mrs. Jean Taylor, Mrs. Carol Lont, Marilyn McCall, Charles Sacquety and Mary L. Scarlett.