Year: 1887

page_text: Date of Application, 31st Dec., 1887
Complete Specification Left, 1st Oct., 1888
Complete Specification Accepted. 2nd Nov., 1888
ב-:'R
I, HENRY CRANE, of No. 2 St. James Place, St. James Square, Cheltenham, in the
County of Gloucester, Patentee's Factor do hereby declare the nature of this invention
to be as follows:-
This invention relates to apparatus of a portable or a fixed character for baking
bread by the use of steam derived from water heated by fire, oil lamp, gas flame, or
other source.
The apparatus is enclosed or covered by a dome for retaining the heat
at the desired temperature.
The apparatus is composed of a copper or other vessel for containing water. Near
to the top of vessel I may provide a flange on which a tray can be placed for
supporting a series of tins or cases containing the dough, said tins or cases having
another tray arranged upon them for supporting a second lot of tins or cases containing
dough upon which other trays can be fitted for building up series of tins to the
required height, each tin or case being virtually air tight.
Between the lower tray and the bottom of the boiler or copper I arrange a vessel
for containing rough bran, the liquor from which (when sufficiently scalded), can
be used for mixing with fresh dough in order to utilize the dietetic and nutritious
property contained in it. This bran container may support the series of trays and
tins, the cover of the container enclosing the bran prevents the liquor mixing with
the water in the main vessel.
Dated this 31st day of December 1887.
H. GARDNER,
166, Fleet Street, London,
Agent for the said Henry Crane.

page_text: GUMI TEIE STEUIFICATION.
Improved Apparatus and Means for Baking Bread.
I, HENRY CRANE, of No. 2 formerly of St. James Place, St. James Square,
Cheltenham, in the County of Gloucester, but now of No. 2 Caledonia Road Kings
Cross London N. Patentee's Factor, 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 relates to apparatus of a portable or a fixed character for baking
bread by the use of steam derived from water heated by fire, oil lamp, gas flame or
The apparatus is enclosed or covered by a dome for retaining the heat
at the desired temperature.
other source.
The apparatus is composed of a copper, or other vessel for containing water.
I provide a flange on which a tray can be placed for supporting a series of tins or
cases containing the dough, said tins or cases having another tray arranged upon
them for supporting a second lot of tins or cases containing dough, upon which other
trays can be fitted for building up series of tins to the required height, each tin or
case being virtually air tight."
Between the lower tray and the bottom of the boiler or copper I arrange a vessel
for containing rough bran, the liquor from which (when sufficiently scalded) can be
used for mixing with fresh dough in order to utilize the dietetic and nutritions property
contained in it. This bran container may support the series of trays and tins, the
cover of the container enclosing the bran prevents the liquor mixing with the water
in the main vessel.
My invention is substantially represented in the annexed drawings, in which at
Figure 1, I show an ordinary copper such as is used in a dwelling house and at
Figure 2, I show a somewhat similar apparatus suitable for baking bread in large
quantities or batches by steam heat, the steam being supplied by a boiler.
The vessel A is set in brickwork B and according to Figure 1, the vessel is charged
with water to a given height and a furnace C fitted in the ordinary manner will heat
the water to the desired temperature for giving off the necessary steam, or the
steam can be supplied to the boiler as represented by the pipe D.
E is a copper, or other vessel in which I place bran, which by the heat acting on
the water, combined with the bran, I provide liquor suitable for mixing with the dough
used, for making a following batch of bread.
Upon this vessel E or upon bars F, as at Figure 2, 1 support what I term a bottom
tray G, this being provided with bars H to enable the bottom tray and the batch
of bread above it to be lifted from the oven by any ordinary tackle, the apparatus
being suspended from the looped or hooked ends I of the bars during the insertion
or removal of the apparatus.
This bottom tray G is perforated over the part covering the bran vessel E for the
free circulation of steam and heat to the bran.

page_text: Upon the tray G is a series of moulds J in which the dough is placed, and this
sories of moulds J has another tray K, not perforated, placed upon them and then
another set of moulds and another tray built up to the required height according to
the capacity of the vessel A, the upper series of moulds being also covered with a
tray L, upon which a weight M can be placed to keep the series of trays and moulds
firmly in contact, the vessel A being then covered by the lid N to enclose the steam
within the vessel A during the baking operation.
Instead of the series of trays and moulds being arranged within an ordinary copper,
as at Figure 1, for family baking, the trays and moulds can be arranged within a
separate vessel to be fitted on the top of the copper A as in dotted lines, so that the
steam from boiling water in said copper A may percolate around and about the
moulds J for baking the dough contained within said moulds.
The trays are preferably of circular form with turned down edges so that the
condensed water may flow back into the bottom of the copper.
Instead of the bottom tray resting on the vessel E, as at Figure 1, the vessel E
may be made to rest upon the bottom tray, as at Figure 2, so as to be lifted in
and out with the series of trays as desired.
The vessel, Figure 2, may be of any dimensions and any number of loaves of bread
can be baked, the steam being retained within the vessel A by a cover similar to N,
at Figure 1, or by a hinged lid, as at Figure 2, or the lid may be lowered on to the
vessel A and secured to it by bayonet joint fastenings.
According to the family method of baking bread by my invention, the ordinary
copper lid N would lift to allow the surplus steam to escape but where the bakery is
built for supplying the public, the lid N, say as at Figure 2, would be provided with
a steam escape valve P.
This method of baking bread is chiefly intended, for what is known as whole
meal, the nutritive properties of the meal being preserved by this system of baking,
whereas by the ordinary dry heat system, the nutritive agents in the dough are
hardened and deteriorated.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
:-
The arrangement of trays and moulds in superposed order and the means by which
said appliances can be admitted to and removed from a vessel, which trays and moulds
for the baking operation are enclosed within a vessel A as described with reference
to Figure 1, for family baking and Figure 2, for baking in large quantities, whether
said baking be carried on by steam arising within the vessel A, as at Figure 1, or
said steam be supplied to it from an external source as described with reference to
Figure 2.