The Hartford republican. (Hartford, Ky.) 18??-1926, 1909-11-26
Making Bread Without Flour.

Breadmaking without flour sounds
as novel as brickmaing without clay,
or, as the proverb says, without straw
Yet the production of our staple food
direct from the wheat field to the
bakery without having first passed
through the miller's hands is by
no means an impossibility, and If the
invention of two Frenchmen, Messrs.
Desgoffe and Georges, becomes pop
ular, there may be somthing like a
revolution in the baking trade.
Some time ago a Frenchman named
Sezille devised a process to make
flourless bread, but his scheme was
unsuccessful, as his apparatus was
not able TO effect simultaneously the
grinding of the wheat, the pulveri-
cation of the bran and kneading of
the dough with or without admixture
of yeast and salt with the water ne
cessary to do this work, in the linn
| tied space of one machine. This very
thing, however, has now been accom-
plished by the Messrs. Desgoffe and
Georges.
This machine or "panificator" con-
sists of a large screw turning loosely
in a case on whose inner surface is
also a screw thread running in the
opposite direction. Between the main
threads on the cylinder are smaller
threads, and the depth of the groove
between the main threads grows pro-
gressively smaller from one end TO tn
other, so that ii will hold the entire
wheat grain as it enters the machine
but at the exit will accommodate only
the pulverized wheat. The grain Is
introduced through funnel ar one
end of the machine, which may be
mounted either horizontally or YER
tically.
To bring about direct panification
on the Desgoffe and Georges process,
the wheat must be previously pre-
pared it is washed in much water to
remove impurities, after which 1t is
poured into another receptacle hav-
ing twice the capacity necessary TO
hold 1t in it's dry state.
About a pint of water to a pound
of wheat is added; with tepid water,
six hours Is sufficient TO soak the
grain SO that it swells to double its
volume AS soon as the grain has
been soaked through 1t may be pani-
fled; it is then mixed with the neces-
sary quantity of yeast and salt, or
this mixture need not be made until
the wheat has been passd through
the machine.
Thus prepared, the wheat is poured
into funnel Of the panificatcr, whence
1t penetrates automatically into the
body of the machine, passing through
a distributor whose output is regu-
lated proportionately to the power
available. From The distributor the
what falls between the threads OF
the moving screw and those OF the
fixed contrary screw. which crush ST.
multaneously the envelope and the bod
Of the grain, making OF them hom-
ogeneous mixture which, just before
leaving the machine, already forms
smooth paste. The work OF kneading
is completed by the operation OF
glider formed Of two parallel surfaces
whose distance apart can be regulat-
These surfaces are channels in
ed.
opposite directions; one is .movenble
and is the extremity of the screw
'tsef, while the either is fixed % The
contrary screw has a central hole
through which tie dough escapes in
the form of AZ continuous roll. To Pre-
vert all heating of the mass during
the work and to maintain the proper
degree OF moisture, current OF wat