Year: 1886

page_text: Date of Application, 14th Apr., 1886.
Complete Left, 13th Jan., 1887.
Complete Accepted, 15th Feb., 1887.
I, HENRY WATKINS of 43 Whitecross Road, Hereford in the County of Hereford,
Malster, do hereby declare the nature of this invention to be as follows:-
The ordinary Baking powders so extensively used as substitutes for yeast for the
purpose of leavening flour in the making of bread and pastry are generally composed
of farina or starch mixed with Chemical compounds which lighten the bread by the
decomposition or volatilization of such compounds, the farina or starch being princi-
pally used for the purpose of making the powder of greater bulk and dryness. The
ingredients most commonly used are 1. Tartaric acid, 2. Bicarbonate of Soda,
3. Farina or Starch. In my improved Baking Powder I propose to use the first two
ingredients or any other Chemical compound or compounds which past experience has
proved, produce the necessary aeration by decomposition or volatilization; but in
place of the whole or part of the farina, I propose to use malt flour, or flour prepared
from Malted barley or other malted grain.
The substitution of this last named ingredient is a considerable advantage for most
purposes and especially for making biscuits or pastry, because it contains a substance
not found in common farina, namely Diastase, which when the powder is moistened,
more especially if it be at a temperature of about 150 degrees Fahrenheit, converts
part of the starch of the flour with which it is mixed into dextrine and maltose, and
the products thereby made are sweeter and easier of digestion than those made by the
ordinary baking powders.
I simply claim as a novel invention the substitution of Malt flour for part or whole
of the farina of Baking Powders, and not the combination of tartaric acid and bicar-
bonate of soda or any other chemical used in Baking powders for the production of the
necessary aeration.
S. S. BROMHEAD,
97, Newgate Street London,
Patent Agent.

page_text: I, HENRY WATKINS, of 43 Whitecross Road, Hereford, in the County of Hereford,
Malster, do hereby declare the nature of this invention and in what manner the same
is to be performed, to be particularly described and ascertained in and by the following
statement
This invention is proposed as an improvement upon the ordinary Baking powders
which are so extensively used as substitutes for yeast for the purpose of leavening flour
in the making of bread and pastry.
They are generally composed of farina or starch mixed with chemical compounds
which lighten the bread by the decomposition or volatilization of such compounds, the
farina or starch being principally used for the purpose of making the powder of
greater bulk and dryness.
The ingredients most commonly used are, 1, Tartaric Acid, 2, Bicarbonate of Soda,
3, Farina or Starch.
In my improved Baking Powder I propose to use the first two ingredients or any
other chemical compound or compounds past experience has proved will produe the
necessary aëration by decomposition or volatilization; but in place of the whole or
part of the farina, I propose to use malt flour or flour prepared from malted barley or
other malted grain.
The substitution of this last named ingredient is a considerable advantage for most
purposes and especially for making biscuits or pastry, because it contains a substance
not found in common farina, namely Diastase, which when the powder is moistened,
more especially if it be at a temperature of 150 degrees Fahrenheit, converts part
of the starch of the flour with which it is mixed, into dextrine and maltose, and the
products thereby made are sweeter and easier of digestion than those made by the
ordinary baking powder.
The special feature of my invention is therefore the substitution of malt flour for
part or the whole of the farina of baking powders, and this substitution can be made
by admixture in the ordinary way as practised in the case of farina.
My improved baking powder will possess several advantages over the ordinary kind
and will be especially suitable for cakes, pastry, and biscuits because its products will
be sweeter, will contain less starch, a portion of this substance being converted into
sugar; will therefore be more nutritious and will yet be more easily assimilated by the
stomach, on account of the maltose and dextrine which they contain.
Having now particularly described and ascertained the nature of my said invention
and in what manner the same is to be performed I declare that what I claim is :-
1. The substitution of malted flour for the whole or part of the farina employed in
baking powders substantially as herein explained.
2. The combination of malted flour with similar chemicals such as, tartaric acid and
carbonate or bicarbonate of Soda, with or without farina for the purpose of leavening
dough, as herein described.
S S
PROMHEAD
SS PROMHEAD
97, Newgate Street E.C.,
Agent.