IMPROVEMENTS IN THE STORAGE AND TREAT- MENT OF GRAIN CHIEFLY FOR BREADMAKING AND IN THE MANUFACTURE OF BREAD BISCUITS AND THE LIKE AND IN APPARATES THEREFOR”
Year: 1882

page_text: LETTERS PATENT to Katharine Jane Dance of Chadwick Road in the County
of Kent for an Invention of IMPROVEMENTS IN THE STORAGE AND TREAT-
MENT OF GRAIN CHIEFLY FOR BREADMAKING AND IN THE MANUFACTURE
OF BREAD BISCUITS AND THE LIKE AND IN APPARATES THEREFOR”
PROVISIONAL SPECIFICATION left by the said Katharine Jane Dance at the
Office of the Commissioners of Patents on the 14th November 1882.
KATHARINE JANE DANCE of Chadwick Road in the County of Kent. "IMPROVE-
MENTS IN THE STORAGE AND TREATMENT OF GRAIN CHIEFLY FOR BREAD MAKING
AND IN THE MANUFACTURE OF BREAD, BISCUITS AND THE LIKE, AND IN APPARATUS
THEREFOR'
"
Where it is desired to keep the grain for any length of time I decorticate it first,
then dry it, and then store it in refrigerated chambers and dry atmosphere
preferably at about 32° F to prevent germination.
Thoroughly ventilated granaries for receiving the grain are situated at the top
of the building, whence the grain passes automatically into the cleaning and
screening machinery situated directly beneath the granary; all dust is collected
and the undeveloped grain as separated passes automatically into grinding machines
situated in another chamber is then packed and returned on the market as cattle
food & whilst the fully developed matured grain passes into first ending then
decorticating machines to remove the beard and epidermis and through polishing
machines into a hot chamber. Leaving this thoroughly dried it passes on to a
preferably dark refrigerating chamber whence it is packed for market or falls into
receivers ready to feed the grinding mills of which there are at least two, one
liberating the greatest practicable amount of flour in one operation, the other
pulverizing the bran to the finest obtainable powder the product of both mills
subsequently uniting in one stream. The ordinary heating of the meal during
grinding is avoided by a refrigerating current applied during the grinding and the
neal conveyed from the mills in a refrigerating current to a 2nd refrigerating
chamber or store room which is thoroughly dry and the temperature under
[Price 1
--

page_text: complete control. From this store room it is packed for market or falls into
receivers for consumption in the Bakery but in every instance the work is
automatically performed by machinery so that the grain or meal is not touched by
hand.
For making the meal into bread it passes into dough mixers, and the unfer-
mented bread which appears to be of greater nutritive value, consists of about the
following proportions 100 lbs of meal 1/,* of Bicarbonate of Soda well mixed with
the flour 2 lbs 1/* of pure Hydrochloric acid diluted with 12° of cold water add
this to the meal and soda already in the mixer agitate rapidly for 3 minutes when
it is rapidly measured by the mixer into the tins or moulds which are placed on
perforated trays on wheels and when full pass automatically into the oven and
when baked leave the oven in same manner at the other end are emptied into
perforated trays and run into a refrigerating chamber to cool and thence into the
carts for delivery
The fermented bread is made in the following way say 100 lbs of meal salt to
taste 20° of specially prepared or French Yeast diluted with 11° of luke warm
water mix in dough mixer thoroughly for 15 minutes measure into perforated
sheet iron moulds to save oven fermentation pass into proving chamber for
20 minutes and immediately bake as for unfermented.
It will be understood that reasonable modifications can be made in the particulars
given above and the proportions for mixing the dough and the time occupied
therein and in the temperatures specified
In preparing this meal for infants food I remove three of the outer coverings of
the grain; the meal is reduced to the finest possible consistency and then baked
and sweetened with the purest raw sugar to resemble mothers milk.
In making biscuits I find that fruit juice or syrup mixed with the meal makes
a most excellent substitute for the milk or water generally employed.

page_text: i
SPECIFICATION in pursuance of the conditions of the Letters Patent and
of an Order of the Lord Chancellor filed by the said Katharinė Jane Dance
in the Great Seal Patent Office on the 14th June 1883.
KATHARINE JANE DANCE of Chadwick Road in the County of Kent "IMPROVE-
MENTS IN THE STORAGE AND TREATMENT OF GRAIN CHIEFLY FOR BREAD MAKING
AND IN THE MANUFACTURE OF BREAD BISCUITS AND THE LIKE AND IN APPARATUS
THEREFOR
"
My Invention has for its object the treatment of wheat-grain so that it can be
stored without being liable to fermentation decomposition or corruption and so
that meal or flour and bread biscuits and the like can be made therefrom which
retain (without irritating constituents) all the nourishing qualities of the wheat in
place of only the comparatively small proportion thereof which is obtained in the
meal and flour, bread, biscuits, or the like, made from grain treated and prepared in
the ordinary manner of making white bread. In conducting the process of
preparing the wheat for storage according to my Invention I subject the wheat to
& process of screening purifying and separating or selecting so as to obtain only
the well matured grain and I then remove the beard and epidermis retaining all
the other parts in place of removing all but the ondosperm or middle part of the
wheat as in the ordinary treatment of wheat for white bread making. The
removal of the epidermis may be facilitated by submitting the grain to the action
of steam to soften the epidermis. I then carefully dry the wheat by submitting
it to heat and I then cool it and carefully pack it preferably in air tight recep-
tacles. The grain is preferably stored in dark cold and dry-air chambers the
temperature being preferably about thirty two degrees Fahrenheit to prevent
together with the previous treatment germenation fermentation and also the
attacks of the weevil and other insects or vermin. During the whole of the process
the greatest care is to be taken in removing dirt or dust which may be effected by
submitting the grain to air currents at every available place or part of the process
In preparing bread or biscuits or the like from the grain treated as aforesaid I
grind the said grain and whilst grinding it I keep the temperature down, by
counteracting the heat generated by the friction by a cooling agent, and I then mix
the meal with soda and dilute hydrochloric acid for unfermented bread and with
specially prepared and diluted French Yeast for fermented bread in the herein-
after given manner and proportions and I then submit the compound to the action
of a mixer and then pass it into tins or moulds and bake it; all the operations
being carried on automatically or continuously, the materials passing from one
apparatus to the other without being touched by hand or being allowed to stand
or become fouled or impregnated with dirt or dirty matter.
And in Order that my said Invention may be fully understood I shall now
proceed more particularly to describe the manner in which the same may be
performed and for that purpose shall refer to the annexed drawings.
The wheat-grain is delivered to granaries A (Sheet 1) situated at the top of the
Mill which are kept cool and dry by any suitable means such as by double roofs
packed with non conducting material or by currents of air created by fans so as to
pass through the granaries.
The wheat passes by a shoot B to the screening cleaning and grading machinery,
which is situated in a close chamber D immediately beneath the granary A and
consists of screens C such for example as those known as "Colemans-Watery
which separate from the wheat all chaff grit and foreign seeds or substances;
and separators C for separating the heavy matured wheat from the lighter and
unmatured. The dust is collected from the chamber by a fan blast or otherwise

page_text: and the fully developed heavy wheat so separated from the lighter is alone used for
meal or bread or biscuits or the like according to my Invention the residue being
returned on the market as wheat or ground and prepared for Cattle food. The
selected Grain being now cleansed from all impurities and foreign substances is
conveyed by suction or otherwise to the ending stone E to remove the beard or
irritating parts: the said ending stone may be constructed as follows: A running
bed "stone" of best French Barr or Emery or any other suitable stone the
upper part being of wood and stationary and lined with Sheep skin the Wool to
the wood or of any other suitable flexible material. The Bed or,running stone is
slightly larger than the upper one. During the operation the dust is sucked away
by air currents. The Wheat thus treated travels on automatically (being here
moistened by steam if desired as before mentioned) to the polishing machinery F
which is situated in a chamber G immediately under the Grating and cleaning
Rooms and may be constructed as follows: Discs arranged after the manner of
ordinary Mill Stones but made in wood with their opposed faces slightly concave or
curved to resemble in shape as nearly as possible the palms of the hands the lower
or bed being fixed and lined with Sheep skin or other suitable flexible material
the wool to the wood and the upper part running and also similarly lined with
Sheep skin. The Epidermis and dust are drawn off by suction. The cleansing and
polishing process is now finished and the polished grain is by a Suction fan and
Shaft H carried to the top of the building and descends a Chimney or Cylinder I
heated by a hot-air casing or other suitable means-and--provided with a helical
floor preferably of copper and heated to the temperature of preferably about 100°
Fahrenheit, the Grain in no way being allowed to exceed 60° Fahrenheit but
all excess of moisture is driven off. The Grain is now finished and is submitted
to the cooling action of a blast or current of cold dry air or other suitable means
whilst it is conveyed to the Store Rooms where it may be received into air tight
receptacles to be seasoned before it is either sold or passes to the Grinding
machinery. The Store Rooms are kept cool and preferably dark and may be with
advantage constructed underground. The Grinding machinery shewn at J may
consist as follows: Best French Burrs of say about 2'. 6" diameter are set with perfect
truth capable of meeting within Too of an inch without touching, with the under
or bed stone running and the upper stationary designed to produce at one break
the largest amount of meal possible. The Spout of the Mill consists preferably of
a jogging sieve K of say about 500 reticulations to the square inch and all that
will not pass through this mesh is conveyed to a second Machine L to be further
pulverized and be immediately reunited with the meal that has passed through
said sieve K; the produce of both Mills passing into one Shoot. These Mills are
placed close together preferably in an air tight single or double Chamber Al the
said Mills being refrigerated by a cold current of air water or otherwise to about
32° Fahrenheit so as to counteract the heat generated by the friction of Grinding
and maintain the Grain and Meal at a temperature during Grinding which will not
allow the injurious effects due to the heat in grinding in the ordinary way (this
may be applied to grinding Grain generally). It is then conveyed by a refri-
gerating current into the Store Room and packed automatically in air tight
receptacles which may be tins or air tight paper bags or any other air tight
material capable of resisting atmospheric moisture and even immersion in water.
For consumption in the Mill it is stored in Chambers in the Store room and con-
veyed from thence by an endless chain of buckets N (measuring in all preferably
100) to the Dough Mixers P.
The Store Rooms for the finished Grain and Meal are preferably constructed
underground and they should be as nearly airtight as possible and be lined with
white tiles throughout and maintained at a temperature preferably not exceeding
50° F by means of cold dry air or chemical means.
The manufacture of bread biscuits cakes and the like is as follows:
For my unfermented bread I place in the Dough Mixer 100s of meal to which
I add for each lb of meal 105 to 125 Grains of Bi-carbonate of Soda (preferably.

page_text: Howard's) and mix intimately with the meal, I then take for each lb of meal 143
to 173 grains of Hydrochloric acid sp. gr. 1-16 and dilute it with water or milk
(about 12 oz for each lb of meal) and add the solution to the meal and Soda and
mix rapidly for one minute or thereabouts measure into tins or moulds and bake
immediately. By these proportions and treatment I fix the phosphates
Fermented Bread I make as follows: I place in the Dough Mixer 100th of meal.
I take of French Yeast 1b and dilute it with 1,200 oz of water and 1/2" of Salt
I mix thoroughly for about 15 minutes measure into tins or moulds and prove in
hot chambers for 20 minutes and then bake. The fermentation is by this treatment
reduced to a minimum.
The Bakeries are preferably situated immediately over the Store Rooms with a
space between filled with a nonconducting material; the Ovens are preferably
cylindrical with an arched roof and a flat bottom and say 3' 6" wide by 5 feet
long; rails are fixed on either side on which perforated iron or wire self-acting
trays run enabling the bread to enter at one end and when done leave at the other
where they are received by a moveable table which is run into a refrigerated
chamber where the loaves are turned into Galvanized wire trays on moveable
tables and when cold slide into the Carts for delivery the tables being lowered
or raised by means of a screw. The Biscuit Factory preferably adjoins the Bakery
and tanks are situated at the top of the Ovens for the preparation of Fruit Juice
and Fruit Syrup to be used in the manufacture of Biscuits as I find that the meal
prepared as herein before described when mixed with fruit juice or fruit syrup
makes a most excellent dietetic and sustaining biscuit the Juice or Syrup being
substituted for milk or water.
I would remark upon the importance in conducting the process of preparing
Wheat for storing or for making meal, flour, bread, biscuits, or the like, of clearing
away dust dirt or impurities at every available or convenient part of the process
and of keeping the temperature low and equable and of thoroughly drying the
Grain when cleansed, selected, bearded and polished.
By my system of thoroughly cleansing the Grain from all impurities dust dirt
foreign substances larve or germs liable to produce decomposition or injury to the
grain and removing all diseased light or sickly wheat from the good and matured
wheat and driving off all superfluous water or moisture I am enabled to store the
said Grain for any length of time without deterioration in air tight receptacles as
herein before described.
By removing the beard and epidermis only from the wheat for Bread making
Biscuits and the like and by rejecting all light corn dust or seeds I remove all
irritating properties and enable the most delicate human organism to receive and
assimilate the whole of the nutritive properties of the Wheat intact and by the
continuous manner in which the process is conducted labor is economized and
perfect cleanliness is secured and as the Wheat or Meal passes from one machine or
one process to the next in covered Shoots injurious atmospheric influence as well
as all dust or dirt is avoided and as no hand need touch either the Wheat or Meal
it is produced in a pure uncontaminated condition.
By the proportions of the ingredients used in making my unfermented Bread and
the method hereinbefore described of its manufacture I fix the phosphates and
present to the human organism the whole of the nutritive properties of the wheat
intact or unchanged.
In making the fermented bread I reduce fermentation to a minimum thus gaining
a pure high class bread of greater nutritive value than any now manufactured.
By placing the Grinding Stones in an airtight refrigerating chamber I counteract
the heat generated by the friction of grinding to the deterioration of the meal or
flour, to keep the temperature of the Grain from rising to too high a degree as
herein before described. The drawing on Sheet 2 shews, in section and plan an
arrangement of two stones enclosed in casings into which cold air is led from the
refrigerator X.
Having now described and particularly ascertained the nature of my said

page_text: Invention and the manner in which the same is or may be used or carried into
effect I would observe in conclusion that what I consider to be novel and original
and therefore claim as the Invention secured to me by the hereinbefore in part
recited Letters Patent is
:
-
First The treatment of Wheat-Grain for storage or for making meal or flour or
for bread making or other like purpose by subjecting it to treatment whereby the
said Grain is cleansed or dust and dirt separated from it and whereby it is screened
to separate foreign seeds or substances and subjected to a separating or selecting
process to obtain the matured grain and is then subjected to the action of apparatus
whereby the beard and epidermis are removed and the remaining nutritious parts
are retained the matured Grain thus selected and cleansed being dried if necessary
and conducted to cool or refrigerated Store Rooms or receptacles substantially as
herein before described.
Secondly. The apparatus for preparing wheat-grain by polishing or removing the
epidermis the said apparatus being constructed as hereinbefore described with
regard to the part marked F in the accompanying Drawings.
Thirdly. The apparatus for preparing wheat grain by removing the beard and
epidermis the said apparatus consisting of the combination of mechanisms con-
structed and arranged or combined substantially as herein before described with
reference to the parts marked E and F in the accompanying Drawings.
Fourthly. In apparatus for grinding Grain the provision of means for Cooling
whereby the heat due to the friction of Grinding is counteracted and overheated
during grinding is prevented as herein before described
Fifthly. In apparatus for Grinding Grain the provision of means for regrinding
parts not sufficiently ground by the first Grinding process the said apparatus being
arranged substantially as herein before described with reference to the parts
marked J. K. L in the accompanying drawings.
Sixthly. Preparing bread, biscuits, or like preparations, from wheat-grain by a
process consisting in cleansing and selecting the mature grain, removing the beard
and epidermis, drying, if necessary, and Storing the Grain so treated in a cool
chamber, or receptacle, for seasoning; then Grinding (whilst maintaining the
temperature at a low and equable point) and preparing the resulting meal, or flour,
with bydrochloric acid and Bicarbonate of Soda in the proportions hereinbefore
given, or thereabouts, for unfermented bread biscuits or the like; or, for fermented
bread, with yeast (allowing the fermentation to take place for a minimum period
only as hereinbefore described) and then preparing the bread, or biscuits, or the
like, therefrom all by what may be termed a continuous or automatic process
whereby the Grain is kept in a pure uncontaminated condition from the time it is
threshed to the final form of bread Biscuits or the like, all substantially as
hereinbefore described.
Seventhly. The preparation of Bread Biscuits or the like by mixing with meal
prepared in the manner hereinbefore described and claimed fruit juices or fruit
syrups as herein before described.
In witness whereof I the said Katherine [sic] Jane Dance have to this my
Specification set my hand and seal the thirteenth day of June One
thousand eight hundred and eighty three.
KATHARINE JANE DANCE (L.S.)