Improved Bran and Process of Manufacturing same.
Year: 1894

page_text: Date of Application, 28th Feb., 1894
Complete Specification Left, 28th Nov., 1894-Accepted, 28th May, 1895
PROVISIONAL SPECIFICATION.
Improved Bran and Process of Manufacturing same.
We, WILLIAM ALLEN VERNON and THOMAS THORNYCROFT VERNON both
of The Atlantic, Brunswick Street, Liverpool in the County of Lancaster Millers,
do hereby declare the nature of this invention to be as follows:-
This invention has for its principal object a new species or variety of bran which
is much more digestible and has a whiter and more flaky appearance and consequently
sells for a considerably higher price than ordinary bran.
In the system of milling as generally practised, there are usually four or five
breaks, and the bran which results therefrom has only a comparatively small
amount of flour, the percentage of flour abstracted from the grain being from
65 to 72 per cent. of the wheat.
:
Now, in place of the ordinary method, we stop the process before the last break
and when there is still a considerable amount of flour left in the bran, or mix flour
with bran, then, instead of passing the material through fluted rolls again, we pass.
it through smooth rolls having a very large crushing surface compared to the
amount of feed, and sometimes previously damp the bran to make it more pliable
or workable. The result is, although we only get about 60 per cent. of flour or
less, we get a bran in large whitish flakes, the remaining flour being forced by
the pressure into the bran and the latter being spread out into an extremely thin
scale.
We are aware that other millers have before now stopped the process before the
last break, also that millers have put bran through smooth rolls for flattening, but
by neither of these two acts taken separately would this excellent variety of bran
be produced. It is only by the combination of allowing a larger percentage of
flour to remain in the bran and by rolling the bran between smooth rolls and with
such a small feed compared to surface that the bran is not doubled, but both
sides of each scale come in contact with the rolls, that the beneficial result is
produced.
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تبعد
1
1801
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Patent Agents for the Applicants.
Improved Bran and Process of Manufacturing same.
We, WILLIAM ALLEN VERNON and THOMAS THORNYCROFT VERNON both
of The Atlantic, Brunswick Street, Liverpool in the County of Lancaster, Millers
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 principal object a new or improved species or variety
of bran which is much more digestible and has a whiter and more flaky appearance,
and consequently will sell for a considerably higher price than ordinary bran. In
the system of milling as generally practised, there are usually four or five breaks,
and the bran which results therefrom has only a comparatively small amount of
flour, the percentage of flour extracted from the grain being 65 to 72 per cent. of
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page_text: the wheat and the object of millers has generally been to extract as much flour as
possible. Now, in place of the ordinary method, we stop the process before the
last break, .e. when there is still a considerable amount of flour adhering to the
bran, and then, instead of passing the material through fluted rollers again, we
pass it through smooth rolls having a very large crushing surface compared to the
amount of feed. Or else we mix a quantity of flour seconds. or thirds (say
about 50%) with the ordinarily finished bran. If this latter plan be adopted, we
find it preferable to damp the bran by a fine jet of steam before mixing the flour
with it instead of damping the flour, as thereby the flour is very evenly pressed
into the bran during the rolling, and we then pass it (as in the former case) through
smooth rolls having a very large crushing surface compared to the amount of feed,
and we sieve out the admixed flour which is unattached to the bran and return the
flour to be mixed with the unrolled bran to be re-rolled. We prefer however the
first mentioned process of stopping the grinding of the wheat before the last
break. In both cases the rolls should have such a large crushing surface compared to
the feed that as a rule the bran should be pressed on both sides by metallic surfaces
so as to be rolled out smooth on both sides. We have found the following
particulars to give the desired result.
The smooth rolls run at about 300 revolutions per minute, are 10 inches in
diameter, and for the bran from each quarter of wheat ground per hour have a
length of about 16 inches of contact; or in other words, the total smooth roll
surface in contact with the bran from a central or 100lbs. of wheat after
58 to 60 per cent. of flour has been extracted (or an equivalent amount of flour
added to the bran) should be about 12,500 square feet on one roll. The working
pressure is the ordinary one used in working smooth rolls, and we find it makes
little or no difference whether the rolls be worked at the same speed or at a
differential speed. The result is, although we only get, by preference, from
58 to 60 per cent. of flour from the wheat, we get a bran in large whitish flakes,
the residual flour being forced by the pressure into firm adherence to the bran, and
the latter being spread out into thin scales.
We are aware that other millers have before now stopped the process before the
last break, also that some millers have put ordinary bran through a comparatively
small surface of smooth rolls relatively to the amount of feed to flatten it, but by
neither of these two acts taken separately would this excellent variety of bran be
produced. It is only by the combination of allowing a larger percentage of flour
to remain in the bran, and by rolling the bran between smooth rolls, and with
such a small feed compared to the surface, that the bran is not doubled, but both
sides of each scale as a rule come in contact with the rolls, that this beneficial
result is produced.
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 improved bran, consisting of thin scales having a considerable quantity
of flour pressed into the scale or closely adhering thereto, and manufactured
substantially as described.
2. The process of manufacturing bran, which consists in leaving a large quantity
of flour attached to the bran during manufacture (or adding flour to ordinary
bran), and passing the same through smooth rollers with a large relative surface
compared to the amount of feed, so that (as a rule) each side of each particle
comes in contact with the iron of the roll substantially as described.
31
T
WM. P. THOMPSON & Co.,
Of Liverpool, Manchester, Birmingham, and London, Patent Agents.