Improvements relating to the Manufacture of Bread and Biscuits.
Year: 1891

page_text: Date of Application, 19th Jan., 1891
Complete Specification Lift, 15th Oct., 1811-Accepted, 5th Dec., 1891
PROVISIONAL specificatiON.
Improvements relating to the Manufacture of Bread and Biscuits.
I, MATTHEW RUSSELL, of 39 Arvon Road, Drayton Park, in the County of
Mi Idlesex, Journeyman Baker do hereby declare the nature of this invention to
be as follows:-
My invention relates to the manufacture of bread and biscuits of the kind or
class known as germ bread and biscuits.
An important feature of my said invention consists in making the germ meal
which is of special manufacture and hereinafter referred to, into dough with
ferment only without using water as has heretofore been customary in the
manufacture of bread and biscuits.
PH
In carrying my said invention into practice I make a mixture of preferably
three parts by weight of flour and one part of specially prepared germ meal, or
thereabouts. The ferment I employ for use with this mixture is composed of about
sixteen quarts of water having added thereto half a pound of dry yeast, four
ounces of soft sugar and four pounds of flour. This mixture is allowed to stand" a
sufficient time, usually from one and a half to two hours, to permit of it fermenting
sufficiently, thus giving it the whole strength of the ferment. The ferment being
thus prepared is added to the meal and the whole is made into dough with the use
of this ferment only without addition of free water being made thereto as is usually
the case. The dough is then put into tins, the surfaces of which have been dusted
over with said germ meal, and allowed to stand about a quarter of an hour. It is
then transferred to the oven and baked at a temperature of not exceeding
500° Fahrenheit.
In some instances I intend to mix in a larger proportion of a particular prepara-
tion of said germ meal which has undergone a process whereby the action of the
diastase therein has been changed.
The germ meals used exclusively in manufacture of my bread and biscuits are
the specially prepared germ meals of Messrs. Paine & Co. Millers, St. Neots,
Huntingdonshire.
MATTHEW RUSSELL.
Haseltine, Lake & Co.,
45, Southampton Buildings, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements relating to the Manufacture of Bread and Biscuits.
I, MATTHEW RUSSELL, of 39 Arvon Road, Drayton Park, in the County of
Middlesex, Journeyman Baker, 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 :-
My invention relates to the manufacture of bread and biscuits of the kind or
class known as germ bread and biscuits.
An important feature of my sa.d invention consists in making the germ meal
which is of special manufacture and hereinafter referred to, into dough with ferment
only without using water as has heretofore been customary in the manufacture of
bread and biscuits.
In carrying my said invention into practice I make a mixture of preferably three

page_text: parts by weight of flour and one part of specially prepared germ meal or there-
abouts. The ferment I employ for use with this mixture is composed of about
sixteen quarts of water having added thereto half a pound of dry yeast, four ounces
of soft sugar and four pounds of flour. This mixture is allowed to stand a sufficient
time usually from one and a half to two hours to permit of it fermenting sufficiently,
thus giving it the whole strength of the ferment. The ferment being thus prepared
is added to the meal and the whole is made into dough with the use of this ferment
only without addition of free water being made thereto as is usually the case.
The
dough is then put into tins the surfaces of which have been dusted over with said
germ meal and allowed to stand about a quarter of an hour. It is then transferred
to the oven and baked at a temperature of not exceeding 500° Fahrenheit.
The germ meals used exclusively in manufacture of my bread and biscuits are
the specially prepared germ meals of Messrs. Paine & Co. Millers, St. Neots,
Huntingdonshire.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed I declare that what
I claim is:
The hereinabove described improved manufacture of bread and biscuit dough
being made of a mixture of flour and specially prepared germ meal with ferment
such as hereinabove referred to without the usual addition of free water and baked
as set forth.
Dated this 15th day of October 1001
MATTHEW RUSSELL,
By L. W., per J. G. S.