Improvements in the Manufacture of Bread.
Year: 1891

page_text: Date of Application, 9th Apr., 1891-Accepted, 9th May, 1891
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Bread.
ALFRED TOOTH, 19 Addison Gardens, Kensington W. Analyst. I 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 is an improvement in the manufacture of bread by the use of
prepared whey which I name "Yeast Assimilator."
It enables the baker to dispense with the use of potatoes or other ferments saves
time and labor in the process of manufacture, produces lighter and sweeter bread of
exceptionally fine texture and flavor, which scales better, and retains its moisture
longer than when made in any other manner, and does not go sour.
In my process I prepare the whey or yeast assimilator in the following manner.
Fresh or preferably skimmed milk is warmed to 100° F. the casein therein is
coagulated by the addition of lactic acid, or other methods of acetification commonly
practised in cheese making.
The whey is removed from the casein by filtration and pressure.
The specific gravity of the whey is then ascertained by an hydrometer and its
density is doubled by the addition of sugar scientifically known as C24 H22, O2, the
liquid is then boiled for about two hours, and by the action of the lactic acid
conjunctively with heat, this sugar C24, H2, O2 is more or less changed into sugar
known by the formula C H 028*
242 280
The free acid in the solution is then neutralised by carbonates of the alkaline
earths, which it is essential should be of virgin purity, and in no other manner can
they be relied upon, excepting as obtained in solution in pure deep well water
derived from the chalk or limestone rocks and which water should be selected with
about 40 grains carbonate of lime in the gallon, and added in sufficient quantity to
the whey until the acid therein is neutralised, together with half a lb. of pure salt
(NaCl) to cach 25 gallons of whey to confer on the yeast assimilator the requisite
keeping properties.
The liquid is again boiled which precipitates the excess of carbonate of lime the
whole is then to be filtered and the clear liquid concentrated by evaporation in open
steam pans or preferably in vacuo to any condition that may be desired between
liquidity and complete dryness.
Or for greater economy in time and labor the concentrated liquid whey may be
mixed with ground malt or ground raw grain to the state of paste and its desiccation
completed or not to dryness in suitable ovens for the purpose.
The yeast assimilator so produced contains a combination of natural elements
viz. three sugars. 1stly from the whey symbolised as C H4 O24 2ndly the sugar
added to the whey known as C, H22 O2 and which is more or less transformed by
the lactic acid and heat into sugar known as C2 H2: O2: also the other natural
constituents in the whey and the well water existing therein as sulphates chlorides,
phosphates, and lactates, with salt (NaCl) superadded as a preservative.
The most perfect natural yeast food is so obtained and in the most desirable
soluble form for ensuring in the process of bread making healthy regular action at
low temperatures essential for securing sweet vinous fermentations, and thereby
preventing the volatilisation of the delicate aroma of the flour which is entirely
lost when the dough is worked at high heats.
The yeast assimilator effects other improvements in the quality of the bread
which cannot be obtained by the use of potato ferments, so called patent yeast
artificial chemical compounds or by glutinous dark colored malt extracts.
When concentrated to a density of 1,100 the assimilator is used in the proportion
of four to six pints pr. sack of flour weighing 280 lbs.

page_text: At the density of 1,300 one and a quarter to one and half pints is used per
sack of flour and in like proportion for any density less than 1,100 or greater
than 1,300.
In the form of paste, or powder with or without ground malt or ground raw
grain one to one and a half lbs. weight is used to the sack of flour of 280 lbs. and
in every case the assimilator must be first mixed with the customary water before
adding the yeast and making either sponge or dough.
According to the locality, the season, the breed of cows, and the manner in which
they are fed the composition of the whey is very variable, so also is the well water
and I do not limit myself to any fixed proportions of the three sugars named or of
the other constituents principally derived from the milk and partly from the water
or of the salt (NaCl) superadded as a preservative or to an absolutely neutral
compound.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed 1 declare that what I
claim is
The use of prepared whey termed yeast assimilator in the manufacture of
bread in the liquid state or desiccated to the state of a semi solid-or to dryness
with or without being mixed with ground malt or ground raw grain and being a
compound containing one or all of the three sugars respectively known as C24, H22, 22
C24 H2O2 and C4, H2 O24 with one or all of the constituents of the whey and
the well water viz. lime, potash, soda and magnesia existing as sulphates, chlorides,
phosphates and lactates with superadded salt (NaCl) and with or without ground
malt or ground raw grain.
'24'
23
24
As witness my hand this 9th day of April 1891.
ALFRED TOOTH.