Improvements in the Manufacture of Aerated Bread.
Year: 1889

page_text: Date of Application, 3rd Apr., 1889
Complete Specification Left, 28th Dec., 1889-Accepted, 15th Feb., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Aerated Bread.
I, JAMES CHILDS of Cedar Lea, Clapham Common, in the County of Surrey,
Gentleman, do hereby declare the nature of this invention to be as follows:-
This invention has for its object improvements in the manufacture of acrated
bread.
Hitherio in the manufacture of aerated bread the water or other liquid used in the
making of the dough has been aerated by carbonic acid gas in a vessel called a
condenser the gas being forced in by a pump-the liquid thus aerated has then been
run down into a mixer containing the flour to be kneaded into dough.
According to my present invention I obtain the aerated liquid which is to be mixed
with flour and kneaded into dough by placing farinaceous material with water in a
vessel closed at the top and capable of bearing a pressure of say 50 lbs. to the square
inch. The vessel is kept in a room maintained at about 80° Fahrenheit. Ferment is
added to the liquid and the vessel is closed. When by the fermentation of the liquid
the required pressure has been obtained-the liquid can be run down through a pipe
connected with a mixer containing the flower to be made into dough and be kneaded
in the usual way and afterwards drawn off through ordinary dough cocks and formed
into loaves of the size required for the ovens.
Or in place of making the dough from aerated water or other liquid obtained in the
above manner I make it from water or other liquid aerated by agitating it in a
condenser together with an admixture of hydrochloric acid and bicarbonate of soda,
or of tartaric acid and bicarbonate of soda. When the ingredients have been fully
incorporated, the water or liquid is aerated and the pressure in the condenser raised by
the carbonic acid gas set free or separated from the soda. The liquid thus aerated is
then passed from the condenser down into the kneading vessel or mixer in which the
requisite flour is placed the materials are then kneaded by the revolving arms
into dough and the dough can then be drawn off by the ordinary dough cocks
into loaves of the required size for the oven or after the dough has been formed
the pressure in the mixer can be raised by pumping into it air or carbonic acid
gas in order to quicken the passage of the dough from the mixer through the
dough cocks.
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1
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$
1000
JAMES CHILDS.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Aerated Bread.
I, JAMES CHILDS of Cedar Lea, Clapham Common, in the County of Surrey,
Gentleman, 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 has for, its object improvements in the manufacture of aerated
bread.
Hitherto in the manufacture of aerated bread the water or other liquid used in the
making of the dough has in practice been aerated by carbonic acid gas in a vessel
called a condenser the gas being forced in by a pump-the liquid thus aerated has
then been run down into a mixer containing the flour to be kneaded into dough.
In the Specification of a-former-Patent-granted-to-me-No.-3540 of 1869 it has also
been proposed to prepare an extract or wort from grain or other material and to

page_text: ferment the wort in a close vessel so that the carbonic acid evolved may be retained
under pressure and so caused to be absorbed by the liquid.
I improve upon the method described in the Specification of this former Patent by
omiiting to first prepare an extract or wort-by allowing the fermentation to proceed
for a much shorter time and by conducting the process in a room kept approximately
at 80° Fahrenheit.
I obtain the aerated liquid by first mixing flour with water in the proportion of
from 2 to 3 lbs. of wheaten flour with 16 to 18 gallons of water in an earthenware
vessel which is contained within an iron jacket or casing capable of bearing a pressure
say of 50 lbs. to the square inch. I then stir in the requisite ferment either German
or Brewers yeast and securely fix a cover over the top of the jacket or casing. The
quantity of yeast to be used would depend upon temperature and whether quick or slow
fermentation is required-lb. German yeast or 2 quarts of Brewers yeast for every
100 lbs. of flour for slow fermentation and double this quantity for quick or rapid
fermentation would be suitable. The jacketted vessel I cause to be kept in a room
maintained approximately at 80° Fahrenheit and allow fermentation to proceed for
from 10 to 12 hours afterwards the aerated liquid is run down through a closed pipe
to the mixer in which it is to be mixed with flour or the liquid might if desired be
further aerated before mixing it with the flour. The kneading is then carried on in
the usual way, and is afterwards drawn off through ordinary dough cocks and formed
into loaves of the size required for the ovens.
Or in place of making the dough from aerated water or other liquid obtained in the
above manner I make it from water or other liquid aerated by agitating it in a
condenser together with an admixture of hydrochloric acid and bicarbonate of soda.or
of tartaric acid and bicarbonate of soda the proportion of acid to be just what will
neutralise the soda in each case.
The quantity used to be according to the pressure required. When the ingredients
have been fully incorporated, the water or liquid is aerated and the pressure in the
condenser raised by the carbonic acid gas set free or separated from the soda. The
liquid thus aerated is then passed from the condenser down into the kneading
vessel or mixer in which the requisite flour is placed the materials are then
kneaded by the revolving arms into dough and the dough can then be drawn off
by the ordinary dough cocks into loaves of the required size for the oven or after
the dough has been formed the pressure in the mixer can be raised by pumping into
it air or carbonic acid gas in order to quicken the passage of the dough from the
mixer through the dough cocks.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is -
1. The preparation of dough in the manufacture of aerated bread by kneading flour
with aerated liquid obtained by mixing flour with water and with yeast or ferment in
a vessel contained in a room which is maintained at approximately 80° Fahrenheit and
then closing the vessel and allowing fermentation to proceed for from 10 to 12 hours
substantially as described.
2. The preparation of dough in the manufacture of aerated bread by kneading flour
with aerated liquid obtained by agitating water or other liquid in a closed vessel with
hydrochloric acid and bicarbonate of soda or with tartaric acid and bicarbonate of soda
substantially as described.
Dated this 16th day of December 1889.