Several bakery formulas for bakers from Fleischmann’s Yeast (printed 1953)

Last 5 months, I saw a post from a Filipino posting a magazine article and advertisement from Fleischmann's yeast in the Philippines.
I just hate it because I have to research when a recipe states, follow the quality of flour used accordingly ". What do you mean by that?
The taste of Filipinos in the 1930s are simple breads like Pan de Sal, pan de Lemon( I haven't or eaten this type of bread), pan americano (Pullman's loaf or Tasty as we call it on 2026), pan de pasas ( raisins), and ensaymada. These images were posted by u/Chili_Boi0769.
Then I remembered I have a Fleischmann's Bakery Tested Formulas New Basic Dough varieties. After the Depression, bakery companies advertise and sold their products to bakers making bread, sweet breads and quick breads for millions of Americans. Of course, they sell fresh compressed cake yeast. But they had other products to cater to bakers in a commercial kitchen, or facility.
Some bakers that are family- owned that lasted for more than 60+ are dwindling in numbers. I assume bakers would use ingredients like flour, eggs, sugar, lard/ shortening or margarine, salt and a combination of bread flour and cake flour. Many bakers rely on the trade from other bakeries as apprentices. Then open shop to produced these baked goods on their local communities.
The other book is from A Baker's Reminder Bread Rolls & Sweet Doughs ( a highly detailed and comprehensive guide making a lot of bread, pastries, sweet breads.
The No.1 Fleischmann from Paul Richards explain in more detail, and you have figure it out on baking until Rolls and these pastries are light brown @ 400 – 425F. But oven temps varies depending how much baked goods are baking simultaneously in the oven. Great resource.
You can decrease the yields for home use.