Improved Manufacture of Dreau.
Year: 1898

page_text: Date of Application, 28th July, 1898
Complete Specification Left, 24th Apr., 1899-Accepted, 27th May, 1899
We, JOHN BROWN and WILLIAM BROWN, both of the Firm of John Brown,
Family Baker, 45, Hamilton Street, Greenock, Renfrewshire, do hereby declare
the nature of this invention to be as follows:-
This invention has for its object the manufacture of special bread composed
of ground lentils and wheat to which in making up the dough a malt syrup
is added.
For the manufacture of the bread the lentils are ground so as to retain their full
percentage of albumenoids. The wheat is milled and the cellular envelope and
bran removed thus preserving the properties of wheat meal with the full complement
of phosphates but without the husk.
The lentils and wheat meal are incorporated in the proportion of about one
third of the former to two thirds of the latter and the requisite amount of salt is
added to the dry ingredients.
To the water used in making up the dough is added the malt syrup which is made
from an infusion of hops added to crushed malt.
For each bag of 280 lbs., of the mixed flour about ten ounces of hops and two
pounds of crushed malt are used.
The infusion of hops is allowed to cool and the liquor strained off is added to the
crushed malt which is allowed to lie in the oven overnight by which time the
diastase of the malt is complete. The hop and malt syrup is added to the baking
water, sufficient yeast being used to effect the fermentation of the dough in tho
usual manner.
Improved Manufacture of Dreau.
We, JOHN BROWN and WILLIAM BROWN, both of the Firm of John Brown,
Family Baker, 45, Hamilton Street, Greenock, Renfrewshire, do hereby declare
the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:-
This invention has for its object the manufacture of special bread composed

page_text: of ground lentils and wheat to which in making up the dough a malt syrup
is added.
For the manufacture of the bread the lentils are ground so as to retain their full
percentage of albumenoids. The wheat is milled and the cellular envelope and
bran removed thus preserving the properties of wheat meal with the full complement
of phosphates but without the husk.
The lentils and wheat meal are incorporated in the proportion of about one
third of the former to two thirds of the latter and the requisite amount of salt is
added to the dry ingredients.
To the water used in making up the dough is added the malt syrup which is made
from an infusion of hops added to crushed malt.
For each bag of 280 lbs., of the mixed flour about ten ounces of hops and two
pounds of crushed malt are used.
The infusion of hops is allowed to cool and the liquor strained off is added to the
crushed malt which is allowed to lie in the oven overnight by which time the
diastase of the malt is complete. The hop and malt syrup is added to the baking
water, sufficient yeast being used to effect the fermentation of the dough in the
usnal manner.
Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that what
we claim is:-
The manufacture of bread substantially as described, the said bread being
composed of ground lentils and wheat to which malt syrup is added.
Dated this 99nd do
1 1000
WALLACE FAIRWEATHER,
Of the Firm of Cruikshank and Fairweather,
Chartered Patent Agents, 62, Saint Vincent Street, Glasgow,
Agent for the Applicants.