An Improved Method of Raising Dough in the Manufacture of Bread, Pastry, and the like.
Year: 1890

page_text: Date of Application, 19th May, 1890
Complete Specification Left, 17th Feb., 1891-Accepted, 21st Mar., 1891
PROVISIONAL SPECIFICATION.
An Improved Method of Raising Dough in the Manufacture of Bread,
Pastry, and the like.
I, Dr. THOMAS HENRI POUPON, of 23, Boulevard de Strasbourg, Paris, in
the Republic of France, do hereby declare the nature of this invention to be as
follows:-
This invention relates to a method of raising dough in the manufacture of bread,
pastry and the like.
The progress that has been made in the preparation of pure liquid carbonic acid
has induced me to use this substance for artificially raising dough in the manufacture.
of bread, that is to say, without using yeast as heretofore for causing the fermenta-
tion. I can moreover employ the said substance for raising dough in the manu-
facture of pastry, biscuits and the like.
In this manner I realize many advantages in the raising and swelling of dough.
The dough thus prepared can be preserved for a long time without becoming sour.
Liquid carbonic acid is also more suitable for the aforesaid purpose than carbonic
acid in the gaseous state, which may contain impurities due to the reagents
employed in its preparation.
The operation of kneading the dough is performed in an hermetically closed
kneading trough, a kind of box or case in which a shaft provided with pallets or
agitators is caused to turn through the medium of a crank or driving mechanism
arranged outside the said box or case. When the flour, with which say from 33
to 35 per cent. of water is mixed, has been introduced into the apparatus, if
necessary through a pipe, flap or the like, the cock of the admission pipe for the
liquid carbonic acid is opened. This pipe may terminate in the kneading trough
either in a nozzle rose-head or serpentine. The carbonic acid is gasified without
sudden expansion fills the kneading trough and acts upon the dough which is
saturated therewith, swells and becomes light as if it has been raised by means of
yeast.
When the operation is at an end the dough is removed through a flap or door
with which the apparatus is provided.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improved Method of Raising Dough in the Manufacture of Bread,
Pastry, and the like.
I, Dr. THOMAS HENRI POUPON, of 23, Boulevard de Strasbourg, Paris, in the
Republic of France, 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 relates to a method of raising dough in the manufacture of bread
pastry and the like.
The progress that has been made in the preparation of pure liquid carbonic acid
has induced me to use this substance for artificially raising dough in the manufac-
ture of bread, that is to say, without using yeast as heretofore for causing the
fermentation. I can moreover employ the said substance for raising dough in the
manufacture of pastry, biscuits, and the like.

page_text: In this manner I realize many advantages in the raising and swelling of dough.
The dough thus prepared can be preserved for a long time without becoming sour.
Liquid carbonic acid is also more suitable for the aforesaid purpose than carbonic
acid in the gaseous state, which may contain impurities due to the reagents employed
in its preparation.
The operation of kneading the dough is performed in an hermetically closed
kneading trough, a kind of box or case in which a shaft provided with pallets or
agitators is caused to turn through the medium of a crank or driving mechanism
arranged outside the said box or case. When the flour with which say from 33
to 35 per cent. of water is mixed, has been introduced into the apparatus, if
necessary through a pipe, flap or the like, the cock of the admission pipe for the
liquid carbonic acid is opened. This pipe may terminate in the kneading trough
either in a nozzle, rose-head or in a serpentine form. The carbonic acid is gasified
without sudden expansion, fills the kneading trough, and acts upon the dough
which is saturated therewith, swells and becomes light as if it had been raised by
means of yeast.
When the operation is at an end the dough is removed through a flap or door
with which the apparatus is provided.
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 employment of liquid carbonic acid for artificially, raising dough for bread,
pastry and the like without yeast, substantially as hereinbefore described.
Dated this 17th day of February 1891.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.