IMPROVED MACHINERY FOR FEEDING FLOUR AND MIXING AND KNEADING DOUGH FOR THE MAKING OF BREAD AND BISCUITS
Year: 1857

page_text: LETTERS PATENT to William Edward Newton, of the Office for Patents,
66, Chancery Lane, in the County of Middlesex, Civil Engineer, for the
Invention of "IMPROVED MACHINERY FOR FEEDING FLOUR AND MIXING AND
KNEADING DOUGH FOR THE MAKING OF BREAD AND BISCUITS."-A com-
munication.
Sealed the 2nd October 1857, and dated the 20th July 1857.
PROVISIONAL SPECIFICATION left by the said William Edward Newton
at the Office of the Commissioners of Patents, with his Petition, on
the 20th July 1857.
I, WILLIAM EDWARD NEWTON, of the Office for Patents, 66, Chancery
Lane, in the County of Middlesex, Civil Engineer, do hereby declare the
nature of the said Invention for "IMPROVED MACHINERY FOR FEEDING FLOUR
AND MIXING AND KREADING DOUGH FOR THE MAKING OF BREAD AND BISCUITS,"
to be as follows:-
The object of this Invention of improved machinery for feeding flour and
mixing and kneading dough for the making of bread and biscuits is to effect
the thorough admixture of the flour and water or other fluid, and of the sponge
if applied to the making of dough for fermented bread, by acting on small
quantities at a time, but by a continuous operation, so that all parts of the
operation shall be going on at the same time, from the feeding in of the ingre-
dients to the delivery of the finished dough, instead of acting upon an entire

page_text: charge at once. The flour and water or other fluid are supplied in thin films
or sheets, and in close proximity with each other, and in continuous streams at
or near the periphery of a circular trough, where the sponge is also supplied
when making dough for fermented bread where the operation of admixture
begins, and where it can be carried on advantageously by means of a com-
bination of rotating stirrers with fixed pins, whereby small quantities are acted
on at a time; and as the operations of admixture and kneading progress, the
matter is, by the rotation of the stirrers, gradually forced towards the centre,
where the finished dough is delivered through an opening round the central
shaft; the supply of ingredients and the delivery of the finished dough being
continuous until the required quantity of dough has been produced.
And one of the special objects of the Invention is to effect the feeding in or
supply of the flour in such manner as to avoid the tendency which flour has to
pack, which tendency has heretofore presented serious difficulties in operating
on flour, particularly in damp weather.
This is effected by means of a peculiarly shaped feeder. A suitable hopper
supplies the flour to the feeder, which is a hollow vessel in the form of the
frustrum of a cone, that is, with the base of larger diameter than the upper
end which receives the flour from the hopper. To the lower end of this feeder
and forming the bottom thereof is fitted a disc mounted on a vertical shaft,
with which it rotates. There is a radial slot on the disc extending from the
hub to within a short distance of the periphery, and to one face of this slot is
fitted an oblique cutter. or scraper attached in the manner of a plane iron, so
that its upper cutting or scraping edge can be adjusted to any required set
above the plane of the upper surface of the disc. The feeder being filled
with flour as the disc at the bottom rotates, the cutter or scraper shaves off' at
cach revolution a quantity of flour equal to the set of the said cutter above the
upper surface of the disc, which flour so cut or scraped off falls through the
slot on to the upper inclined surface of an inclined plate attached to and
revolving with the central shaft, by means of which the flour is scattered and
discharged all around into the mixing pan or trough below and near the rim
thereof.
The mixing pan or trough is a flat cylindrical vessel with a central discharge
hole, and with vertical blades or pins projecting from the bottom and at given
distances apart from the central discharge hole towards the rim. The central
shaft near the lower end thereof carries two horizontal arms provided with
vertical blades, extending down to and just clearing the bottom of the mixing
trough, and they are so placed that each blade will pass in a space between
two of the fixed pins in the pan, and the inner face of each blade should be

page_text: tangential to a circle of less diameter than the circle it generates in its revo-
lution, so that the series of blades acting on the flour to be mixed and passing
between the pins in the trough will not only effect the mixing of the ingre-
dients and the working of the dough, but will gradually move the mass towards,
and finally, when sufficiently worked, discharge it through the central hole
into any suitable vessel to be there placed for the purpose of receiving it. The
water or other fluid of the required temperaturo is drawn from a vat, and
forced up and discharged into a cup attached to and surrounding the central
shaft, and it escapes from the bottom of this cup through an inclined pipe into
a flat channel way under the inclined plate, which conducts the flour into the
kneading pan, and as the flour falls from the feeder on to the inclined plate by
which it is scattered and delivered near to the rim of the mixing trough in a
thin sheet or film, the fluid is delivered in the same direction, and also in a
thin sheet or film, so as to effect a thorough admixture of the fluid and
flour.
The pump, which supplies water to the apparatus, is provided with a con-
trivance whereby the length of the stroke of the pump piston may be increased
or diminished at pleasure, so that the quantity of fluid to be discharged into
the mixing trough at each stroke of the pump may be regulated.
The sponge, which is the prepared leaven of any suitable kind, is put into
a hopper, the lower end of which opens into the mixing trough, and at the
junction of this hopper and trough there is a shaft with four wings at equal
distances apart, forming four compartments to receive the sponge.
The wings on the shaft are so placed that at the end of each motion one
compartment is brought around to deliver the sponge it contains into the
trough, and there rest till the next revolution of the crank, one wing closing
up the aperture in the bottom of the trough leading into the hopper, and
another wing in like manner closing up the aperture in the rim of the trough
during the state of rest. In this way one measure of sponge is delivered into
the mixing trough at each revolution of the crank, and hence at each stroko
of the pump and each revolution of the shaft which carries the mixing blados.
Although the use of rotating wings forming compartments botween them
for supplying the sponge or other leaven regularly has been practically
successful, other and equivalent modes may be substituted. It is important
to have the sponge as also the flour and fluid delivered at or near the
periphery of the mixing trough, to insure the thorough admixture of the
ingredients from the time they reach the trough until the whole mass is
worked and gradually carried towards the central discharge hole. In
this way it will be seen that the supply of the ingredients is constant and

page_text: regular, and that the process of admixture begins at the moment the delivery
of the ingredients to the trough begins, and every part of the charge in sub-
division is carried regularly through every part of the process of admixture,
working, kneading, and delivery as dough, instead of acting on the entiro mass
at once, as many have attempted. And it will be seen, that by thus acting
continuously upon a continuous supply, a better or more perfect and more
economical result can be obtained than by acting upon the entire mass at
опсе.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said William Edward Newton in the Great Seal Patent Office on
the 20th January 1858.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
EDWARD NEWTON, of the Office for Patents, 66, Chancery Lane, in tho
County of Middlesex, Civil Engineer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twentieth day of July, in the year of our Lord Ono
thousand eight hundred and fifty-seven, in the twenty-first year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said William Edward Newton, Her special license that I, tho said
William Edward Newton, my executors, administrators, and assigns, or
such others as I, the said William Edward Newton, my executors, admini-
strators, and assigns, should at any time agree with, and no others, from
time to time and at all times thercafter during the term therein expressed,
should and lawfully might make, use, exercise, and vend, within the United
Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of
Man, an Invention for "IMPROVED MACHINERY FOR FEEDING FLOUR AND MIXING
AND KNEADING DOUGH FOR THE MAKING OF BREAD AND BISCUITS," being a com-
munication from abroad, upon the condition (amongst others) that I, the said
William Edward Newton, by an instrument in writing under my hand
and seal, should particularly describe and ascertain the nature of the said
Invention, and in what manner the same was to be performed, and cause
the same to be filed in the Great Seal Patent Office within six calendar
months next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said William Edward Newton, do hereby
declare the nature of the said Invention, and in what manner the same is to
be performed, to be particularly described and ascertained in and by the

page_text: following statement, reference being had to the Drawings hereunto annexed,
and to the letters and figures marked thereon (that is to say):-
Tho object of this Invention of "Improved Machinery for Feeding Flour
and Mixing and Kneading Dough for the Making of Bread and Biscuits" is
to effect the thorough admixture of the flour and water or other fluid, and of
the sponge, if applied to the making of dough for fermented bread, by acting
on small quantities at a time, but by a continuous operation, so that all parts
of tho operation shall be going on at the same time, from the feeding in of the
ingredients to the delivery of the finished dough, instead of acting upon an
entire charge at once. The flour and water or other fluid are supplied in thin
films or sheets, and in close proximity with each other, and in continuous
streams at or near the periphery of a circular trough, where the sponge is also
supplied when making dough for fermented bread, where the operation of
admixture begins and where it can be carried on advantageously by means of
a combination of rotating stirrers with fixed pins, whereby small quantities
are acted on at a time; and as the operations of admixture and kneading
progress, the matter, by the rotation of the stirrers, is gradually forced
towards the centre, where the finished dough is delivered through an opening
round the centre shaft, the supply of ingredients and the delivery of the
finished dough being continuous until the required quantity of dough has been
produced.
One of the special objects of the Invention is to effect the feeding in or
supply of the fleur, in such manner as to avoid the tendency which flour has
to pack, which tendency has heretofore presented serious difficulties in operating
on flour, particularly in damp weather.
This is effected by means of a peculiarly shaped feeder, herein-after
described and shewn in the accompanying Drawings, in which Fig. 1 is a plan
view of the machine, Figures 2 and 3 aro vertical sections of the same, taken
in the lines A, a, and B, b, of Fig. 1, and Fig. 4 is a horizontal section,
taken in the line, C, c, of Fig. 3. A hopper a supplies the flour to a feeder b,
which is a hollow vessel in the form of the frustrumn of a cone, which receives
the flour from the hopper. To the lower end of this feeder and forming tho
bottom thereof, is fitted a disc c, mounted on a vertical shaft d, with which it
rotates; the under part of the disc being provided with cogs e, which are
engaged by the cogs of a bevel pinion ƒ (Fig. 3), on the driving shaft g,
receiving motion from some first mover to rotate the disc at the required
velocity. The lower end of the shaft rests on a step h, and the journal at
the upper end is fitted to turn in a bridge across the lower end of the feeder.
There is a radial slot in the disc extending from the hub to within a short

page_text: distance of the periphery, as seen in the plan, Fig. 1, and to one face of this
slot is fitted an oblique cutter or scraper i, attached in the manner of a plane
iron, so that its upper cutting or scraping edge can be adjusted to any required
set above the plane of the upper surface of the disc. The feeder being filled
with flour, as the disc at the bottom rotates the cutter or scraper i shaves off
at each revolution a quantity of flour equal to the set of the said cutter above
tle upper surface of the disc, which flour, so cut or scraped off, falls through
the slot on to the upper inclined surface of an inclined plate j, attached to and
revolving with the shaft d, by means of which the flour is scattered and
discharged all around into the mixing pan or trough k, below and near the
rim thereof.
As the feeder is conical, that is, with its inner diameter gradually larger
from the upper to the lower end, the whole weight of the flour within it
rests on the disc forming the bottom, so that whatever tendency the flour may
have to pack, if the bottom disc were removed it would fall out, hence the
disc at the bottom sustains the entire weight of the charge of flour. And in
consequence of this, as the disc rotates and the cutter or scraper i removes
and discharges a slice or film from the lower end at each revolution, the
entire mass descends freely to feed or supply itself to the said cutter or
scraper. In this way all tendency to pack is entirely avoided, the surrounding
conical feeder acting merely as a guide or lateral support. And if the entire
mass of flour within the feeder should become packed into a mass it will be
effectually separated by the action of the cutter or scraper i, and finally
broken and separated by falling on to the scattering platej below; so that by
these means not only is a regular supply of the flour insured, but it is
delivered to the trough in a thoroughly separated state, which is very
important in making dough.
The mixing pan or trough k is a flat cylindrical vessel with a central
discharge hole and with vertical blades or pins m projecting from the
bottom and at given distances apart from the central discharge hole towards
the rim. The pins or blades m are set on curved or tangent lines, one row
on each side of the central discharge hole 1, but the number of rows may be
increased or diminished, and they may be set on tangent or other lines. The
central shaft d, near the lower end thereof, carries two horizontal arms. n, n,
provided with vertical blades o, o, extending down to and just clearing the
bottom of the mixing trough; and they are so placed that each blade will
pass in a space between two of the fixed pins m in the pan, and the inner
face of each blade should be tangential to a circle of less diameter than the
circle it generates in its revolution, so that the series of blades acting on the

page_text: flour to be mixed and passing between the pins m in the trough will not only
effect the mixing of the ingredients and the working of the dough, but will
gradually move the mass towards, and finally, when sufficiently worked,
discharge it through the central hole into any suitable vessel to be there
placed for the purpose of receiving it.
By the means above described, the quantity of flour to be discharged into
the mixing pan at each revolution can be regulated with the utmost accuracy,
but it is necessary also to supply the water or other fluid and deliver the
sponge regularly and in the required quantities.
The water or other fluid of tho required temperature is drawn from a vat p
through a pipe q by a pump r, and forced up through a pipes and discharged
into a cup t, attached to and surrounding the central shaft d, and it escapes
from the bottom of this cup, through an inclined pipe u into a flat channel
way v, between the under surface of the inclined platej and another plate w
below it; and as the flour falls from the feeder on to the platej by which it
is scattered and delivered near to the rim of the mixing trough in a thin sheet
or film, the fluid is delivered in the same direction and also in a thin sheet or
film so as to effect a thorough admixture of the fluid and flour. The piston
rod of the pump is provided with a bridle y, in which a lever slides freely.
This lever receives motion for working the pump by a connecting rod a¹ from
a crank pin 6' on a wheel c', receiving motion from the driving shaft by a
pinion d', and the opposite end of the lever turns on a fulcrum pin on a
block c', sliding in suitable ways in the frame, so that by means of a set
screw f the fulcrum pin can be moved from or towards the pump, to increase
or decrease the stroke of the pump piston, and hence the quantity of fluid-
to be discharged into the mixing trough at each stroke of the pump.
The water or other fluid can be maintained at the required temperature in
the vat or supplied thereto, or directly to the pump in any other suitable
manner, but, however supplied, care should be taken to have it at the required
temperature for reasons well known to bakers. And it will be obvious that
the water or other fluid may be supplied to the channel way and the quantity
regulated by other and equivalent means, but that which is described above
has been applied with entire success.
The sponge, which is the prepared leaven of any suitable kind, is put into a
hopper g, the lower end of which opens into the mixing trough; and at the
junction of this hopper and trough there is a shaft h' with four wings i' at
equal distances apart, forming four compartments to receive the sponge. Tho
outer end of the shaft is provided with a ratchet wheel having four teeth,
which are acted upon one at a time by a rod , receiving motion from the

page_text: crank pin which operates the pump to turn the shaft a quarter of a revolution
at each revolution of the crank.
The wings on the shaft and the tecth on the ratchet wheel are so placed
that at the end of each motion one compartment is brought around to deliver
the sponge it contains into the trough and there rest till the next revolution of
the crank, one wing closing up the aperture in the bottom of the trough
leading into the hopper, and another wing in like manner closing up the
aperture in the rim of the trough during the state of rest. In this way one
measure of sponge is delivered into the mixing trough at each revolution of
the crank, and hence at each stroke of the pump and each revolution of the
shaft which carries the mixing blades.
And although the use of rotating wings forming compartments between
them has been described for supplying the sponge or other leaven regularly,
and this mode of application has been practically successful, I do not wish to
be understood as limiting myself to the use of such special mode of application,
as other and equivalent modes may be substituted. It is important to havo
the sponge, as also the flour and fluid, delivered at or near the periphery of
the mixing trough, so as to insure the thorough admixture of the ingredients
from the time they reach the trough until the whole mass is worked and
gradually carried towards the central discharge hole. In this way it will be
seen that the supply of the ingredients is constant and regular, and that the
process of admixture begins at the moment the delivery of the ingredients to
the trough begins, and every part of the charge, in subdivision, is carried
regularly through every part of the process of admixture, working, kneading,
and delivery as dough, instead of acting on the entire mass at once, as has
been attempted heretofore. And it will be seen that by thus acting con-
tinuously upon a continuous supply of materials, a better or more perfect and
more economical result can be obtained than by acting upon the entire mass
at once.
Instead of sponge, other leaven may be supplied by the means above
described, or by equivalent means, but if dough is to be produced for making
unleavened bread, it is only necessary to suspend the operation of the ratchet
to stop the revolutions of the wings. Or, if it be desired to make leavened but
unfermented bread, the leavening ingredients may be mixed with the water
or other fluid, or with the flour before introducing them into the trough.
It is not necessary to specify the various kinds of fluids which may be used
in mixing the dough, as these are well known to bakers, and make no part of
the present Invention.
1 do not wish to be understood as limiting my claim to the employment of

page_text: all the parts of the Invention in combination, as important results may bo
obtained by the use of some of them without the others, as for instance, the
method of feeding the flour and preventing it from packing may be ad-
vantageously employed with any other mode of mixing and supplying tho
fluid, and, in fact, may be advantageously employed for feeding flour for other
purposes. And the method of distributing and mixing the flour and supplying
the fluid and the sponge may be advantageously employed with any other
efficient mode of feeding or supplying the flour, and so with the other parts of
the Invention.
Having now described the improved machinery for feeding flour and
mixing and kneading dough for making bread and biscuits, and having
explained the means of carrying the same into effect, as communicated to me
by my foreign correspondent, I would observe, that the points which I consider
to be new in the above described machinery, and desire to secure by Letters
Patent, arc,-
First, the employment of the rotating disc, with its slot and cutter or
scraper i, one or more, in combination with and forming the moveable bottom
of a vessel containing a supply of flour to deliver the flour in regular given
quantities, as set forth.
I also claim, in combination with the rotating disc or bottom, the making of
the feeder or vessel, containing the supply of flour, conical, and with the lower
end largest, so as to prevent the packing of the flour, as described.
I also claim, in combination with the feeder or its equivalent and tho
mixing trough, the inclined revolving plate for scattering and distributing the
flour at or near the periphery of the mixing trough, as and for the purpose
specified.
I also claim, in combination with the mixing trough and the flour dis-
tributor or equivalents therefor, the channel way for distributing the water or
other fluid and the flour together at or near the periphery of the mixing trough
to insure the proper admixture of these ingredients, as set forth.
I also claim the mode of regulating the supply of water or other fluid, or
any equivalent therefor, in combination with the flour feeder, so that the supply
of the ingredients may be regulated as desired.
I also claim, in combination with the flour and water feeders, or their
equivalents, the apparatus for feeding and supplying the sponge or other leaven
at or near the periphery of the mixing trough, as specified.
And, finally, I claim the revolving blades and stationary pins or blades, in
combination with a mixing trough having a discharge aperture at or near tho
centre, and the means herein described, or their equivalents, for feeding the

page_text: flour and mixing fluid at or near the periphery of the trough for mixing the
ingredients as they are received, and gradually working and kneading them,
and forcing them towards the centre, where the dough is delivered, as
described.
In witness whereof, I, the said William Edward Newton, have hereunto
set my hand and seal, the Twentieth day of January, in the year of
our Lord One thousand eight hundred and fifty-eight.
Witness,
J. W. MOFFATT,
66, Chancery Lane.
W. E. NEWTON. (L.S.)