Method of Preparing Germ of Wheat Previous to its Combination with Flour or Wheaten Meal for the Manufacture of Bread, Biscuits, and Pastry.
Year: 1894

page_text: Date of Application, 8th Sept., 1894
Complete Specification Left, 8th Oct., 1894-Accepted, 10th Nov., 1894
PROVISIONAL SPECIFICATION
A. Method of Preparing Germ of Wheat Previous to its Combination
with Flour or Wheaten Meal for the Manufacture of Bread,
Biscuits, and Pastry.
I JOHN THOMAS O'CALLAGHAN of 91 Mayes Road, Wood Green, London N.
in the County of Middlesex, Miller's Traveller do hereby declare the nature of
this invention to be as follows:-
The germ of wheat is subjected to a heat of 250° Fah. until it is crisp. It is
then treated with lime water and extract of malt and again dried at a heat not
exceeding 140° Fah. It is afterwards blended with either flour or wheaten meal in
the proportion of one-fifth of the treated germ to four fifths of flour or wheaten
meal. When a germ white flour is required a liquid extract of the germ has to be
made. This extract with a fifth less quantity of malt extract is made into a tough
dough with flour; this is rolled out into thin sheets, dried & ground. This
powder is blended with flour in the proportion of twenty-five pounds by weight to
two hundred and fifty-five pounds by weight of flour.
Dated this 8th day of September 1894.
JOHN THOMAS O'CALLAGHAN.
COMPLETE SPECIFICATION.
A Method of Preparing Germ of Wheat Previous to its Combination
with Flour or Wheaten Meal for the Manufacture of Bread,
Biscuits, and Pastry.
I JOHN THOMAS O'CALLAGHAN of 91 Mayes Road, Wood Green, London, N.
in the County of Middlesex Miller's Traveller 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 :-
Germ of wheat is subjected to a fire or gas heat of 250° Fah. until it becomes
crisp. Of this roasted germ I take 56 lbs. and thoroughly mix into it three pints
of lime water, to which has been added 2 lbs. of concentrated extract of barley malt.
When
I then thoroughly dry the germ at a temperature not exceeding 140° Fah.
the germ has cooled I blend with it 224 lbs. of either flour or fine wheaten meal.
For making a germ white flour I proceed as follows:-I take 56 lbs. of raw germ
of wheat and put it into a large tub or pan. I pour over it twelve gallons of water
at a temperature of 170° Fab. and allow it to remain covered closely for three
hours, during which time the mixture must be occasionally stirred. At the end of
the three hours the mixture is strained through a jelly bag, and evaporated in a
steam heated pan, down to 10 lbs. by weight. I add to this quantity of liquid
extract of germ 2 lbs. of concentrated extract of barley malt and three pints of
lime water. Out of 280 lbs. of flour or fine wheaten meal I take sufficient to make
dough with the extracts and lime water. This dough I roll out into thin sheets
which are allowed to dry, when they are to be finely ground and afterwards mixed
with the remaining flour or meal.

page_text: 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
A method of preparing germ of wheat previous to its combination with flour or
wheaten meal, so as to render the resultant bread, biscuits, and pastry highly
nourishing and easy of digestion.
Dated this 8th day of October 1894.
JOHN THOMAS O'CALLAGHAN.