Improvements in and Connected with the Manufacture of Bread.
Year: 1888

page_text: Date of Application, 18th Apr., 1888
Complete Specification Left, 6th Nov., 1888
Complete Specification Accepted, 7th Dec., 1888
Improvements in and Connected with the Manufacture of Bread.
1, HUGH BLACK of 45 Argyle Strect, Rothesay, in the County of Bute, and
374 Garscube Road and 140 Sauchiehall Street, Glasgow, in the County of Lanark,
North Britain, Baker, do hereby declare the nature of this invention to be as
follows:-
This Invention which relates to Improvements in and connected with the manu-
facture of bread, has for its object to produce from the ordinary flour, better
bread, than hitherto, more nutritious, healthy, and easily digestible, while the bread
retains its natural appearance and colour.
The Invention consists in doughing a quantity of flour (say from 80 to 100 lbs.)
with sufficient barm or yeast. This dough is then placed aside and untouched for a
couple of hours, after which it is carefully kneaded together. The dough is then put
into water, to there ferment for about four hours or longer if desirable. It is thereafter
washed in a little warm water, so as to separate the starch from the Gluten. This
being completed the dough is then placed in the ordinary tub or trough to lie for a
time and to be added at baking time to the usual batch or sponge (equal to 420 lbs.
of flour) well known to bakers.
The dough manufactured by the method herein stated adds strength to the entire
batch, and can be used with or without lime water. The dough besides being used
for the manufacture of bread, is of course equally applicable for the manufacture of
Buscuits, Infants Rusks, and other fancy bread.
The quantity of flour before mentioned to be used for the dough will vary according
to the size of batch required.
The bread baked from the dough before mentioned has been found by analysis to be
a.great and decided improvement on the best bread at present in use.
Dated this 17th day of April 1888
D. DRYSDALE AUSTIN,
101, St. Vincent Street, Glasgow,
Petitioner's Agent.

page_text: Improvements in and Connected with the Manufacture of Bread.
I, HUGH BLACK of 45 Argyle Street, Rothesay in the County of Bute and
374 Garscube Road and 140 Sauchiehall Street, Glasgow, in the County of Lanark,
North Britain Baker, 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 :-
My said Invention which relates to "Improvements in and connected with the
manufacture of Bread "has for its object to produce a larger quantity of "Gluten"
from the flour, to make Bread more nutritious, and digestible, while the Bread when
manufactured retains its natural colour taste, and other healthy properties.
The Invention consists in doughing, or mixing together a quantity of flour with
sufficient hot water at about 66 to 70 degrees Fahrenheit-according to the
temperature in the place used-to which is added an Imperial pint of Barm, or
1½ ounces of compressed yeast, for purposes of fermentation, besides an Imperial
Quart of strong Lime water, and a half pound of salt, the whole mixed together until
formed into dough of the desired thickness. This dough is then placed aside and
preferably allowed to lie untouched for about 2 hours, when it is worked or kneaded,
but if desired it may be kneaded at once, and thereafter put into a fresh tub, with
further hot water of about the same temperature as before mentioned, sufficient to cover
it well over, and to which is added another Imperial pint of strong Lime water, and
there left to ferment from four to six hours or all night if desired when it will appear
in the morning light and floating. The dough is thereafter washed through the water
in which it lay to ferment, or is washed in a different tub with cold or luke-warın
water according to the temperature in the place used, which separates the starch
from the Gluten. By this method or process of doughing and fermenting I can
obtain 22% more Gluten than by any other previous process. After the dough is
washed it is then placed in an ordinary tub or trough to be added to the doughing of
the ordinary sponge when it is half doughed the first or former dough being called
at this stage the "Gluten." In adding the "Gluten" to the ordinary sponge, I take
the water last used for the washing of the dough and mix it with the entire batch,
but other water may be used. The dough should be kept slack and allowed to ferment
in the usual way.
In carrying out my Invention I find from experience that from 80 to 100 lbs. of
flour mixed with sufficient water and the quantity of Barm or yeast, Lime Water and,
Salt as before mentioned, worked into a dough and fermented in the manner before
described, to produce the "Gluten" and thereafter added to the ordinary sponge of
say 420 lbs. flour, gives good results and produces when baked the nutritious bread
desired under my process of manufacture. I do not however confine myself to these
exact proportions, in doughing and fermenting, as different quantities of flour and
other ingredients might be doughed and fermented in liquid to produce "Gluten" of

page_text: a higher per cent. than hitherto, and used according to the extent of Batch required,
or bread to be baked. The Lime water which I use is obtained by the solution of
Lime, shell, 2 lbs. of Lime shell to 5 Gallons of water, or 5 lbs. to 10 Gallons which
must lie for 24 hours before being used.
According to my Invention it has been found, that the dough specially prepared
and fermented as before mentioned, when added to the usual sponge gives strength to
the entire batch, consequent upon the addition of the extra
Gluten obtained
through my process of doughing and fermenting. The bread obtains a beautiful
texture, and remains moist and sound very much longer than the bread baked hitherto.
The dough can be used for the manufacture of all kinds of bread, including Buscuits,
Infant's Rusks, and other fancy bread. The usual style of baking may be adopted,
that is by half sponge or quarter, but I prefer the half sponge in as much as it saves
time and labour in the morning.
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 :—
2
First In the manufacture of Bread, the method or process of doughing, and the
method or process of fermenting dough, or any portion of dough in liquid, whereby
a higher per cent. of " "Gluten is obtained than hitherto as hereinbefore set forth.
Second In the manufacture of bread the use of the dough or "Gluten" by itself,
or mixed or combined with the ordinary sponge to form a batch as hereinbefore set
forth.
Dated thin 96th dose of Ontaher 1888
D. DRYSDALE AUSTIN,
Applicant's Agent.