Improvements in the Manufacture of Whole-meal Bread, Biscuits, and other like Articles of Food.
Year: 1889

page_text: Date of Application, 14th Feb., 1889
Complete Specification Left, 14th Nov., 1889-Accepted, 14th Feb., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Whole-meal Bread, Biscuits,
and other like Articles of Food.
I, HERBERT WILLIAM HART, of 9 Keppel Street, Russell Square, Middlesex,
Professor of Dietetic Pathology, do hereby declare the nature of this invention to be
as follows:
My invention relates to improvements in the manufacture of bread, biscuits and
other articles prepared from meal or flour.
According to the ordinary system of making whole meal bread and other analogous
articles, the following disadvantages exist.
1. The wheat is imperfectly cleansed by the apparatus employed for that purpose,
too much reliance being placed upon the removal by the bolting cloth of any
foreign matter from the flour, in consequence of which the meal used in the
manufacture of meal bread is not so clean as it should be, besides being of inferior
quality owing to the admixture of inferior wheats which (not having passed through
the bolting cloth) are used to cheapen ordinary flour.
2. The wheat when converted into meal is so finely ground as to cut the bran
into small particles, which not only renders the bran comparatively useless for
digestive purposes but at the same time has a deteriorating effect upon the meal
produced therefrom.
3. The ordinary meal bread either undergoes a process of fermentation which
decomposes and deteriorates the meal, causing acidity in the stomach, or when made
by an unfermented process, inferior chemicals (in which arsenic enters) are generally
employed, which besides deteriorating the quality of the meal renders it tasteless and
causes it to act injuriously upon the digestive organs.
4. Under the present system of making whole meal bread in large thick loaves, a
considerable time is required to evaporate the moisture (which exceeds that in white
bread) and the loaves being generally baked in ovens, the temperature of which has
been lowered by their being previously used for baking white bread, the consequence
is that the heat is insufficient to penetrate to the middle of the whole meal loaves, so
that before being thoroughly baked a thick hard crust is formed, the interior being
doughy and heavy, which is very objectionable during the process of mastication and
causes great waste.
In carrying out my invention whereby the above objections are entirely obviated
and a superior bread produced, I first thoroughly cleanse the wheat by washing, and
then thoroughly examine it, so as to ensure the complete removal therefrom of any
foreign matter, I then crush (not grind) the cleansed wheat by any suitable means
for preserving the integrity of the bran as much as possible, so that when made into
bread, or other articles, the bran will by its coarseness increase the process of
mastication and improve the digestion, the nutritious properties become removed
from the bran after digestion and absorbed in the system, the woody fibre which
remains will produce the necessary or normal peristallic action of the bowels by a
due irritation of the mucous membrane.
For preserving the natural sweetness and flavour of the wheat, 1 prefer to reduce
it only as required for immediate use, the "whole meal" being soaked with the
necessary quantity of liquid and sufficient time allowed to elapse for the soluble
phosphates to exude from the bran into the flour or starchy particles. The dough is
then placed in tins or moulds for imparting the required shape to the bread.
When making biscuits, such as lunch, or biscuits eaten as a stay between meils,
or while travelling, I purpose mixing with the meal or coarse flour prepared as above
described, a proportunate quantity of Tea extract, Coffee extract, or what is termed

page_text: concentrated extract of Coffee which is imbibed by the meal flour and remains in the
same even after being baked, or I make the biscuits with openings or perforations for
the reception of Cheese, Chocolate, ('ocoa, Butter, or other like food.
In baking the bread I prefer to place it on wire frames of a fine or suitable mesh,
which ensures a more uniform distribution of heat over the surface of the loaves.
By my invention, not only is a sweeter and more palatable whole meal bread
produced, but also the great objection to meal breads as at present made, including
the thick crust and consequent waste are obviated.
Dated this 14th day of February 1980
H. GARDNER,
166, Fleet Street, London, Agent for the said H. W. Hart.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Whole-meal Bread, Biscuits,
and other like Articles of Food.
I HERBERT WILLIAM HART of 9 Keppel Street, Russell Square in the county
of Middlesex, Professor of Dietetic Pathology, do hereby declare the nature of my
said invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement:-
My invention relates to improvements in the manufacture of Bread, Biscuits and
other articles prepared from whole meal or flour.
According to the ordinary system of making whole meal bread and analogous
articles the following disadvantages exist.
1. The wheat is imperfectly cleansed by the usual apparatus employed for that
purpose, too much reliance being placed upon the removal by the bolting cloth of
any foreign matter from the flour in consequence of which the meal used in the
manufacture of meal bread is not so clean as it should be besides being of inferior
quality owing to the admixture of inferior wheats which (not having passed through
the bolting cloth) are used to cheapen ordinary flour.
2. The wheat when converted into meal is so finely ground as to cut the bran into
small particles which not only renders the hran comparatively useless for digestive
purposes but at the same time has a deteriorating effect upon the meal produced
therefrom.
3. The ordinary meal bread either undergoes a process of fermentation which
decomposes and deteriorates the meal causing acidity in the stomach or when made
by an unfermented process inferior chemicals (in which arsenic enters) are generally
employed which besides deteriorating the quality of the meal renders it tasteless and
causes it to act injuriously upon the digestive organs.
4. Under the present system of making whole meal bread in large thick loaves a
considerable time is required to evaporate the moisture (which.exceeds that in white
bread) and the loaves being generally baked in ovens, the temperature of which has
been lowered by their being previously used for baking white bread, the consequence
is that the heat is insufficient to penetrate to the middle of the whole meal loaves so
that before being thoroughly baked a thick hard crust is formed, the interior being
doughy and heavy which is very objectionable during the process of mastication and
causes great waste.
In carrying out my invention whereby the above objections are entirely obviated
and a superior bread produced I first thoroughly cleanse the wheat by washing in
water and then thoroughly examine it so as to insure, the complete removal therefrom
of any foreign matter. I then crush (not grind) the cleansed wheat by any suitable
means, preferably by what is known as the Lion Crushing Mill preserving the
integrity of the bran as much as possible. By this means when made into bread or
other articles the bran will by its coarseness demand more mastication and improve
the digestion, the nutritious properties becoming removed from the bran after
digestion and absorbed in the system. The woody Ebre which remains will increase

page_text: the natural peristallic action of the bowels by a due irritation of the mucous
membrane.
For preserving the natural sweetness and flavor of the wheat I prefer to reduce it
only as required for immediate use, the "whole meal" being soaked with the
necessary quantity of liquid about 2 parts water to one part meal and sufficient time
allowed to elapse for the soluble phosphates to exude from the bran into the flour or
starchy particles, this usually taking about two hours. The dough is then placed in
tins or moulds for imparting the required shape to the bread.
When making biscuits such as lunch or biscuits eaten as a stay between meals or
while travelling I purpose mixing with the meal or coarse flour prepared as above
described a proportionate quantity of Tea extract, Coffee extract or what is termed
concentrated extract of coffee, in about the proportion of 1 ounce to the pound, which
is imbibed by the meal flour and remains in the same even after being baked or I
make the biscuits with opening or perforations for the reception of Cheese, Chocolate,
Cocoa, Butter, or other like food.
In baking the bread I prefer to place it on wire frames of a fine or suitable mesh
which ensures a more uniform distribution of heat over the surface of the loaves.
By my invention not only is a sweeter and more palatable whole meal bread pro-
duced but also the great objection to meal breads as at present made including the
thick crust and consequent waste are obviated.
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 :-
The improvements in the manufacture of whole meal bread, biscuits and other like
articles of food as herein before described.
The 14th day of Novembar 1800
H. GARDNER,
Per R. Core Gardner,
166, Fleet Street, London, Agent for the said H. W. Hart.