Improvements in the Preparation of Grain for Food,
Year: 1888

page_text: Date of Application, 24th Nov., 1888
Complete Specification Left, 26th Aug., 1889-Accepted, 28th Sept., 1889
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Grain for Food,
We, HENRY HART of 10 Vivian Road, Peckham Rye, in the County of Surrey
and FREDERICK CHARLES HAWTIN, of 26 Prah Road, Finsbury Park in the County
of Middlesex, Mechanical Draughtsinen, do hereby declare the nature of this invention
to be as follows:-
The invention relates to improvements in the preparation of grain for food and
has for its object to produce a food in which all the bran is reduced to powder.
Heretofore owing to the fibrous nature of the bran great difficulty has been
experienced in producing a food in which all the bran has been reduced to powder,
but by our invention we entirely overcome that difficulty.
In carrying our invention into practice the grain is first ground or crushed; it is
then mixed with water (preferably cold) so as to form a dough which by preference
is formed into a thin sheet or sheets and baked in an oven or the like. By this
process the gluten of the wheat binds the whole into a hard and brittle cake which
is then broken up and ground to powder thereby attaining the desired result.
Instead of using the whole of the gluten of the grain as described only a part of
it may be used without impairing the result of the operation.
If desired the bran may be reduced to powder by incorporating and treating it in
combination with gluten other than that of the grain from which it is obtained.
Dated this 24th day of November 1888.
HENRY HART.
FREDERICK CHARLES HAWTIN.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Grain for Food.
We, HENRY HART of 10 Vivian Road, Peckham Rye, in the County of Surrey,
and FREDERICK CHARLES HAWTIN of 26 Prah Road, Finsbury Park in the County
of Middlesex, Mechanical Draughtsmen, 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 :-
The invention relates to improvements in the preparation of grain for food and has
for its object to produce a food in which all the bran is reduced to powder.
Heretofore owing to the fibrous nature of the bran great difficulty has been
experienced in producing a food in which all the bran has been reduced to powder,
but by our invention we entirely overcome that difficulty.
In carrying our invention into practice the grain is first ground or crushed; it
is then mixed with water, milk, or other suitable liquid (preferably cold) so as to form
a dough which by preference is formed into a thin sheet or sheets and baked in an
oven or the like. By this process the gluten of the wheat binds the whole into a
hard and brittle cake which is then broken up and ground to powder thereby attaining
the desired result.
Instead of using the whole of the gluten of the grain as described only a part
of it may be used without impairing the result of the operation.
If desired the bran may be reduced to powder by incorporating and treating it in
combination with gluten other than that of the grain from which it is obtained.

page_text: Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what
we claim is :-
1. The new process of reducing the bran of grain to powder substantially as herein
described.
2. Reducing bran to powder by incorporating it with gluten, then drying and
afterwards grinding or equivalently treating the resulting product, substantially as
herein described.
3. Bran reduced to powder by the process substantially as herein described.
4. The new food prepared substantially in the manner herein described.
Dated this 24th day of August 1889.