A New or Improved Process for Producing a Material to be Used for Making Puddings, Cream, or Sauces.
Year: 1899

page_text: Date of Application, 17th Apr., 1899-Accepted, 14th Oct., 1899.
CORDELE DEVIFICATION.
A New or Improved Process for Producing a Material to be Used for
Making Puddings, Cream, or Sauces.
I, JEAN BECHTOLD, of 177, Unterdorfstrasse, Iggelheim, Rheinpfalz, in the
Empire of Germany, 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 a process for producing puddings, cream or sauces,
or rather to a material to be used in making such articles, and consisting sub-
stantially in mixing ground wheat, ground gelatine, sugar and spice in certain
quantities, in such a manner as to form a powder, which, when prepared with
suitable additions, such as milk, eggs, fruit, or wine, can be utilized in making
puddings, cream or sauces.
In order that the material may have an appetising appearance and be caused
to keep good and fresh for a considerable length of time, the spice is added,
not in the raw state, but in the form of a powder, produced by the mixing of
spice extract with ground sugar and white of egg, the whole being then
thoroughly dried and ground.
The process is carried out in the following manner.
The gelatine is first reduced to a finely powdered state. It is then mixed
with finely ground wheaten flour, sugar and spice. The material thus produced
is intended for introduction as an article of commerce and to be employed alike
by bakers, cooks, confectioners, as well as house-wives, the various ingredients
necessary for producing any particular article required being suitably added in
each case.
In making puddings, milk or wine and eggs will be added and fruit,
in case a fruit pudding is desired. For cream or sauces, eggs, milk, wine or
water will be suitably employed. The selection of these additional ingredients
will be determined absolutely by the taste and according to the particular article
to be produced. It should be borne in mind, that the proportionate quantities
of sugar, wheat meal, spice and gelatine, depend entirely on the circumstance
whether the compound material is to be used in making pudding, cream or sauce.
For instance, in the case of sauce or cream, it is better to omit gelatine altogether,
whilst for puddings it is an indispensably necessary ingredient, as if omitted,
the material will lack the necessary degree of consistency.
The spice must not be introduced in a raw state. It is absolutely necessary
to avoid anything that would injuriously affect the appetising appearance of the
article, and therefore the material must in no circumstances be moist, otherwise,
as experience has shewn, it will become quite unserviceable. For example orange
peel, owing to the moisture contained in it, would spoil the whole production.
Consequently, the spice must be extracted and the extract obtained be mixed
with sugar and white of egg. The whole must then be thoroughly and quickly
dried (dried at a high temperature) and reduced to a powder, so that it can be
easily mixed with the additional ingredients used in the making of the particular
article. The extract of spice being rendered neutral (literally colourless) the