The Manufacture of Improved Compounds to be used in Making Bread, Biscuits, and the like.
Year: 1893

page_text: Date of Application, 28th Mar., 1893-Accepted, 17th June, 1893
COMPLETE SPECIFICATION.
The Manufacture of Improved Compounds to be used in Making
Bread, Biscuits, and the like.
I, SAMUEL PRESTON, of 103 High Street. Ramsgate, in the County of Kent.
aker and Confectioner, do hereby declare the nature of this invention and in
hat manner the same is to be performed to be particularly described and
scertained in and by the following statement :-
This invention relates to the manufacture of improved compounds to be used in
aking bread, biscuits and the like, whereby the dough can be made direct without
ther stirring a ferment or setting the sponge.
In manufacturing my improved compounds I make use of the following ingredients,
delicet: --
Haker 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 :-
This invention relates to the manufacture of improved compounds to be used in
making bread, biscuits and the like, whereby the dough can be made direct without
ether stirring a ferment or setting the sponge.
In manufacturing my improved compounds I make use of the following ingredients,
videlicet:-
Pure magnesium phosphate or sulphate.
Pure grape sugar or glucose.
Common salt.
Malt flour obtained from any source.
Pure' potassium phosphates.
Pure ammonia or ammoniacal salts, ammonium nitrate preferred.
The above named ingredients are mixed and combined in the following manner
and in about the proportions named.
I take about 20 lbs. of pure glucose or grape sugar and melt it at a low
temperature adding thereto when melted about 40 lbs. of common salt and
thoroughly mix the salt with the melted sugar submitting the mixture to a low
temperature until it is quite dried. I then grind it to a powder and add about
2 lbs. of pure ammoniacal salts and 14 ounces of pure potassium phosphates and
thoroughly mix the whole together adding 4 ounces of pure magnesium phosphate
or the same quantity of pure magnesium sulphate.
The above compound is one which I have found to answer well for what is
termed a quick process, but for a much slower process in place of the grape sugar
and salt I substitute about 20 lbs. of malt flour.
My improved compound (for the quick process) in a powdered form is mixed
with the flour in the proportion of about 5 lbs. 5 oz. of the powder to a sack of
flour weighing 280 lbs., while for the slow process about 1 lb. 4 oz. of the powder
containing the malt flour is mixed with a sack of flour weighing 280 lbs.
It will be obvious that my compounds may be mixed with the flour in any
suitable proportions by the miller or may be added by the baker to the water and
yeast before making the dough.
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 manufacture and use of the improved compounds herein before described>
such compounds being made by mixing and combining the above named ingredients
in the proportions and in the manner substantially as described.
Dated the 28th day of March 1893.
Pure' potassium phosphates.
Pure ammonia or ammoniacal salts, ammonium nitrate preferred.
The above named ingredients are mixed and combined in the following manner
and in about the proportions named.
I take about 20 lbs. of pure glucose or grape sugar and melt it at a low
temperature adding thereto when melted about 40 lbs. of common salt and
thoroughly mix the salt with the melted sugar submitting the mixture to a low
temperature until it is quite dried. I then grind it to a powder and add about
2 lbs. of pure ammoniacal salts and 14 ounces of pure potassium phosphates and
thoroughly mix the whole together adding 4 ounces of pure magnesium phosphate
or the same quantity of pure magnesium sulphate.
The above compound is one which I have found to answer well for what is
termed a quick process, but for a much slower process in place of the grape sugar
and salt I substitute about 20 lbs. of malt flour."
My improved compound (for the quick process) in a powdered form is mixed
with the flour in the proportion of about 5 lbs. 5 oz. of the powder to a sack of
flour weighing 280 lbs., while for the slow process about 1 lb. 4 oz. of the powder
containing the malt flour is mixed with a sack of flour weighing 280 lbs.
It will be obvious that my compounds may be mixed with the flour in any
suitable proportions by the miller or may be added by the baker to the water and
yeast before making the dough.
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 manufacture and use of the improved compounds herein before described>
such compounds being made by mixing and combining the above named ingredients
in the proportions and in the manner substantially as described.
Dated the 28th day of March 1893.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.