Improvements in the Manufacture of Bread, Biscuits, Cakes, Pastry, Muffins, and Crumpets.
Year: 1890

page_text: Date of Application, 7th Mar., 1890
Complete Specification Left, 6th Dec., 1890--Accepted, 7th Feb., 1891
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Bread, Biscuits, Cakes, Pastry,
Muffins, and Crumpets.
We, FREDERICK BALE, Coventry Hospital Droitwich Worcestershire, Chemist,
and THOMAS CHARLES SIMS 148 High Street Cheltenham, Gloucestershire, Baker,
Pastry Cook, Confectioner, do hereby declare the nature of this invention to be as
follows:-
It is well known that the present methods of bread-making, whether by the use
of yeast, baking-powder, or other chemicals, or by the process known as the
aerated bread process," involves a large expenditure of time and labour and that
the bread by some of these processes, besides not being always satisfactory, loses a
portion of its constituents in carrying on the fermentation, or again a residue is left
in the bread, which is objectionable and injurious. A considerable amount of time
is often lost in waiting for fermentation in some of these processes besides the produc-
tion of bad bread. In others again the result, is often uncertain.
The object of this invention and discovery, is to obviate all this and to obtain
bread &c. containing the greatest possible nutritive qualities and of any degree of
whiteness, lightness, and purity required, to retain all the constituents of the flour
intact, if necessary, and this too, without the loss of time in waiting for fermentation,
and other means of delay.
The following process may be also used with dough made with water, milk, eggs,
syrups, or a combination of these; and with meal or flour, made from any cereals,
cooked or uncooked.
We have discovered that we can accomplish this, by mixing with the dough, or
with the water or other liquid used for making the flour or meal into dough, a solution
of hydroxyl, or peroxide of hydrogen, or oxide of water, by which various names
it is known HO or H, O, or HO, being the various symbols expressing its con-
stitution.
In using the hydroxyl, a quantity may be used alone, or mixed with water, or
some other liquid in order to make the dough, or it may be used with the dough
itself.
The admixed hydroxyl, at the temperature of the oven is completely decomposed,
water, and oxygen, being the result thus :-H, O₂ = OH₂ + 0.
The nascent oxygen, thus liberated within the dough, purifies, lightens, and
whitens, the bread, to any extent that may be required, this depending on the
amount of hydroxyl used.
"
or the
The action of the hydroxyl depends on the electro-negative character, of one of
its oxygen atoms, to that of the other, and for this reason, the process of bread-
making herein described, may truly be called, "the electro-bread process
oxygen bread process" from the nascent oxygen being the active agent.
The process for the manufacture of bread &c. by the use of hydroxyl, as above
described, may be used if required, in combination with those older processes,
already in use, for bread-making, mentioned above.
We will now mention, a few of the advantages connected with this process of
bread-making.
The entire constituents of flour or meal, from whatever cereal used, in the manu-
facture of bread by this process, are left intact, as nature provides them for us, or
are partly or entirely oxidized.
There is a large saving of time; from being able to make bread at any time and
in any place.

page_text: The ordinary defects, and drawbacks, found in bread made from all kinds of
yeast, or from chemicals, are in this process entirely absent. Bread made by this
process, seems to keep indefinitely, neither getting sour, nor losing its moisture.
The aroma, especially of the meal bread made by this process, is remarkable.
From the presence of the nascent oxygen within the dough, it becomes impossible
for any organic impurity, whether derived from the water or otherwise, to exist in
the bread made by this process.
The manufacture of bread by this process will of course be limited, by the cost
and production of hydroxyl. We have. however discovered a process whereby the
production of hydroxyl may be made continuous, and the re-agents for its manu-
facture recovered for use over and over again continually. This process has been
secured to us under another application of even date with this.
Dated Marah Sith 1000
FREDERICK BALE.
THOMAS CHARLES SIMS.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Bread, Biscuits, Cakes, Pastry,
Muffins, and Crumpets.
We, FREDERICK BALE of Coventry Hospital Droitwich, Worcestershire,
Chemist, and THOMAS CHARLES SIMS of 148 High Street Cheltenham in the
County of Gloucester, Baker and Confectioner, 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:-
It is, well-known that, the present methods of bread-making whether by the use
_of_yeast, or baking powder &c.-or-by-the-process-known as the aerated_bread
process involves a large expenditure of time and labour, and that the bread by
some of these processes, besides not being always satisfactory, loses a portion of
its constituents, in carrying on the fermentation, or again a residue is left in the
bread, which is objectionable and injurions. A considerable time is often lost, in
waiting for fermentation in some of these processes, besides the production of bad
bread, in others again the result is often uncertain.
The object of this invention and discovery is to obviate all this, and to obtain
bread &c. containing the greatest possible nutritive qualities and of any degree of
whiteness, lightness, and purity required, to retain all the constituents of the flour
intact if necessary, and this too without the loss of time in waiting for fermentation
and other means of delay.
The following process may be also used with dough made with water, milk, eggs,
syrups, or a combination of these; and with meal, or flour made from all cereals
separately or in combination, cooked or uncooked.
We have discovered that we can accomplish this by mixing with the dough or
with the water or other liquid used for making the Hour or meal into dough a
solution of hydroxyl or peroxide of hydrogen, by which various names it is known
-HO, or H, O, or HO, being the various symbols expressing its constitution.
In using the solution of hydroxyl a quantity may be used alone or mixed with
water or some other liquid in order to make the dough or it may be used with dough
itself made by any other process.
The admixed hydroxyl at the temperature of the oven is completely decomposed,
water and oxygen being the result thus:-H, O, OH, + 0.
=
The nascent oxygen thus liberated within the dough purifies, lightens, and whitens
the bread to any extent that may be required, this depending on the amount of
hydroxyl used.
The action of the hydroxyl depends on the electro-negative character of one of
its oxygen atoms to that of the other and for this reason the process of bread

page_text: making herein described may be truly called "the electro-bread process
oxygen bread process" from the nascent oxygen being the active agent.
5
32
or the
We will now mention a few of the advantages connected with this process of bread
making.
The entire constituents of the flour or meal from whatever cereal used in the
manufacture of bread by this process are left intact as nature provides them for us
or are partly or entirely oxidized.
There is a large saving of time from being able to make bread at any time and
in any place.
The ordinary defects and drawbacks found in bread made from all kinds of yeast
or chemicals are in this process entirely absent. Bread made by this process seems
to keep indefinitely, neither getting sour or losing its moisture.
The aroma especially of the whole meal bread made by this process is
remarkable.
From the presence of nascent oxygen within the dough, it becomes impossible for
any organic impurity whether derived from the water or otherwise to exist in the
bread made by this process.
In mixing the doughs required for bread, biscuits &c. by this process, all ordinary
dough-mixing machines, as in use at present, may be used with more or less
advantage. We however prefer the apparatus described below, and in the accom-
panying figure, as being especially suited to the purpose.
In the accompanying figure
A is the tubes regulated by taps which supply the hydroxyl solution.
B is the hopper for supplying meal or flour.
C is the Archimedian screw for delivering the flour to the HO supply.
D is a screw with teeth for mixing the dough.
E is the outlet for dough.
We further add, that in the baking of the bread, biscuits &c. made by this process,
we find it beneficial to use heated or dry steam in the ovens.
We find that for the better working of this discovery & invention a specially
adapted machine is required to mix the meal or flour as before mentioned into
dongh &c. and for that purpose a dough making or mixing machine is here described
with the following distinct advantages and objects.
The machine consists of a long-tube or cylinder of either metal or wood in which
revolves an Archimedian screw. The flour or meal entering at the top at one end of
the cylinder through a hopper is carried half way along by means of this screw the
second half of the screw has the blades divided into teeth which revolve between
two fixed rows of teeth which are at the top and bottom of the second half of the
cylinder. The solution of hydroxyl enters by means of two tubes with taps to
regulate the supply of hydroxyl, which is fed from a tank or reservoir connected
with the said two tubes. The mixing of the dough is performed by means of that
portion of the screw which has its blades divided into teeth the dough by the
revolving action of the screw is mixed, carried forward and pressed out of a tube
or aperture at the end of the cylinder before described in a condition fit for
baking &c. Provision is made for hand power or mechanical power in the use of this
machine by slightly altering the outside gear.
The objects aimed at in this machine are, simplicity, quickness of action, a gentle
but thorough mingling of the materials required to be mixed, a continuous supply
of dough freshly mixed, an entire absence of the continued kneading of dough or
tearing of the same in other processes being noticeable.
The advantages are, complete cleanliness the machine when working being
entirely closed except to receive materials for the dough, the principle of the
machine enabling a larger or smaller quantity of dough to be made quickly and at
will, the great economy of power, as the quantity being mixed though continuous
would not require as much power as ordinary dough machines, its adaptability to
the manufacture of bread &c. by the use of hydroxyl.

page_text: Having now particularly described, and ascertained, the nature of the said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is
In the manufacture and production of bread, biscuits, cakes, pastry, muffins and
crumpets, the use of hydroxyl, or peroxide of hydrogen, and the apparatus therefor,
substantially as described.
Dated D
1000
FREDERICK BALE,
Coventry Hospital, Droitwich.
THOMAS CHARLES SIMS,
High Street, Cheltenham.