IMPROVEMENTS IN THE MANU. FACTURE OF BREAD AND BISCUITS
Year: 1869

page_text: LETTERS PATENT to James Childs, of No. 107, Victoria Street,
Westminster, for the Invention of "IMPROVEMENTS IN THE MANU.
FACTURE OF BREAD AND BISCUITS."
Sealed the 22nd March 1870, and dated the 7th December 1869.
PROVISIONAL SPECIFICATION left by the said James Childs at the
Office of the Commissioners of Patents, with his Petition, on the
7th December 1869.
I, JAMES CHILDS, of No. 107, Victoria Street, Westminster, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN THE MANU-
FACTURE OF BREAD AND BISCUITS," to be as follows:-
This Invention has for its object improvements in the manufacture of
bread and biscuits.
In the manufacture of aerated bread it is usual to charge water with
carbonic acid gas in a vessel called the "condenser," and then to pass
the aerated water into another vessel or mixer, where it is combined
with the flour.

page_text: According to my Invention in place of the water or of a portion of
the water I place a fermented liquid in the condenser and charge it
with gas. I find that fermented liquors absorb gas much more readily
than water does. I make the dough with the liquor in the usual way.
In some cases I prepare an extract or wort from grain or other material
and I ferment it in a close vessel so that the carbonic acid gas resulting
from the fermentation may be retained under pressure and so caused to
be absorbed by the liquid. I employ in connection with the fermenting
vessel a surplus gas holder, into which the surplus gas when it exceeds a
certain pressure is allowed to pass. The liquid from the fermenting vessel
whilst still retained under pressure is passed into the mixer, and combined
with the flour; or before passing into the mixer the fermented liquor
already aerated with the gas generated by its fermentation may be further
aerated before bringing it in contact with the flour. I surround the
mixing vessel with a casing or jacket, through which I cause water or
other fluid to circulate. This water or fluid I either cool or warm, and
thus I regulate the temperature of the contents of the mixer according
to the varying properties of the different flours which may be employed.
If I find a tendency to fermentation I cool the mixer, or if the flour
will not readily absorb the proper amount of water, I warm the mixer
to facilitate the absorption. In place of a casing or jacket coils of pipes
may be used for the circulation of the water or fluid.
In some cases I regulate the temperature of the dough in the mixer
by artificially cooling or warming in a similar manner the water' or
liquor in the condenser.
In drawing off the dough from the mixing vessel I cause the mould
which is to receive a measured quantity of dough to make a loaf to be
pressed up by a screw, or otherwise against a packing at the bottom of
the mixing vessel so as to make a tight joint against it. As soon as
the dough cock is opened the dough is dropped by it into the mould,
the dough cock being so constructed as to measure off the proper
quantity of dough as heretofore. The delivery of the proportion of dough
into the mould and the escape of a small portion of the gas from the
dough raises the pressure in the mould, and so the remainder of the
is retained in the dough until the mould is removed, and then the
full expansion takes place. The coarser parts of wheaten grain which
are separated by the miller from the fine flour and known as offal contain
gas

page_text: much nutritious material but there is great difficulty in using it in
combination with flour because it requires much more cooking than the
wheaten flour requires. The same also applies to the flour of maize
and rice. I prepare the coarser part or offal, or the maize or rice flour by
partial cooking and then mix them with the wheaten flour and form
them into dough by the addition of aerated water or other liquid whilst
they are contained in a close mixing vessel, as when making aerated
bread from flour in the usual way. Or in place of using aerated water,
or liquid to raise the dough it may be raised by fermentation in the
usual manner.
In the manufacture of biscuits also I employ a mixed flour consisting
partly of uncooked wheaten flour and partly of the baked or cooked
offal of flour or of baked or cooked rice or maize flour.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said James Childs in the Great Seal Patent Office on
the 7th June 1870.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JAMES
CHILDS, of No. 107, Victoria Street, Westminster, send greeting.
WHEREAS Her Most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Seventh day of December, in the
year of our Lord One thousand eight hundred and sixty-nine, in the
thirty-third year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said James Childs, Her special licence that
I, the said James Childs, my executors, administrators, and assigns, or
such others as I, the said James Childs, my executors, administrators,
and assigns, should at any time agree with, and no others, from time
to time and at all times thereafter 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 "IMPROVEMENTS IN THE MANUFACTURE (F
BISCUITS," upon the condition (amongst others) that I, the
said James Childs, my executors or administrators, by an instrument in
writing under my, or their, or one of their hands and seals, should par-
ticularly describe and ascertain the nature of the said Invention, and

page_text: same
in what manner the same was to be performed, and cause The
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 James Childs, 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 following statement thereof, that is to say :-
This Invention has for its object improvements in the manufacture of
bread and biscuits.
In the manufacture of aerated bread it is usual to charge water with
carbonic acid gas in a vessel called the condenser "and then to pass the
aerated water into another vessel or mixer, where it is combined with
the flour.
According to my Invention in place of the water or of a portion of the
water I place a fermented liquid in the condenser and charge it with
gas. I find that fermented liquors absorb gas much more readily than
water does. I make the dough with the liquor in the usual way. In
some cases I prepare an extract or wort from grain or other material,
and I ferment it in a close vessel, so that the carbonic acid gas resulting
from the fermentation may be retained under pressure, and so caused to
be absorbed by the liquid. I employ in connection with the fermenting
vessel a surplus gasholder into which the surplus gas when it exceeds a
certain pressure is allowed to pass. The liquid from the fermenting
vessel whilst still retained under pressure is passed into the mixer and
combined with the flour; or before passing into the mixer the fermented
liquor already aerated with the gas generated by its fermentation may
be further aerated before bringing it in contact with the flour.
The following is the manner in which I prefer to conduct the
manufacture-I prefer to employ a fermented liquid made from
finely-dressed flour mixed with 5 per cent. of ground malt. I mix
these materials with three times their weight of water and raise the
temperature gradually to 160° Fahrenheit, keeping the mixture constantly
stirred. The heat may be applied by steam or hot water pipes.
temperature is then reduced to 80 degrees and the wort is run through
fine sives into a fermenting vessel, where an equal quantity of water is
added to it; this water should be at the same temperature as the wort.
Brewers' yeast is now stirred in; a gallon to a tun is a suitable pro-
The

page_text: portion. The fermenting vessel is strongly made, it may be of wood
hooped with iron; it should be capable of bearing safely a pressure of
ten pounds per square inch, and it is fitted with a weighted valve. In
this vessel the fermentation is allowed to go on for from thirty to forty
hours, or for convenience it may be longer; the pressure rises in the
vessel, and the surplus gas which passes the valve is received into a
gasholder. The measure of aerated liquor necessary to make a batch of
bread is drawn off when required for use into a close vessel usually
called the condenser, and is then further aerated by pumping into it
carbonic acid gas in the manner usually practised in aerating the water,
used in making aerated bread. It will be sufficient to aerate it to a
pressure of 20 or 25 pounds per square inch, that is to say, to a pressure
much less than that which has hitherto been employed and is requisite
when water in place of fermented liquid is used. The process of bread
making with the aerated fermented liquid is conducted in the same way
as when aerated water is used.
I claim as respects this part of my Invention the use in the
manufacture of aerated bread of aerated fermented liquid, substantially
as described.
According to another part of my Invention I surround the mixing
vessel with a casing or jacket through which I cause water or other fluid
to circulate. This water or fluid I either cool or warm, and thus I
regulate the temperature of the contents of the mixer according to the
varying properties of the different flours which may be employed. If I
find a tendency to fermentation I cool the mixer, or if the flour will not
readily absorb the proper amount of water I warm the mixer to facilitate
the absorption. It is sufficient that the casing or jacket should enclose
the lower half of the mixing vessel (which is commonly made globular),
and cold or tepid water is caused to flow through the casing when the
apparatus is in use. In place of a casing or jacket coils of pipes may be
used for the circulation of the water or fluid, but this arrangement is
less convenient..
In some cases I regulate the temperature of the dough in the mixer
by artificially cooling or warming in a similar manner the water or
liquor in the condenser. For this purpose I prefer to provide a roll of
copper pipe within the condenser.
I prefer to circulate iced or cold
water in the coil when it is desired to cool the aerated water or liquid,

page_text: and either hot water or steam when it is wished to heat it. A tem-
perature of 60° Fahrenheit in the mixing vessel is very suitable, and
I regulate the heating or cooling so as to maintain this temperature in
the mixer as nearly as may be.
I claim as respects this part of my Invention the method and arrange-
ments for maintaining a suitable temperature in the mixing vessel,
substantially as herein described.
According to another part of my Invention in drawing off the dough
from the mixing vessel I cause the mould which is to receive a
measured quantity of dough to make a loaf to be pressed up against a
packing at the bottom of the mixing vessel so as to make a tight joint
against it. As soon as the dough cock is opened the dough is dropped
by it into the mould, the dough cock being so constructed as to measure
off the proper quantity of dough as heretofore. The delivery of the
portion of dough into the mould and the escape of a small portion of the
gas from the dough raises the pressure in the mould, and so the
remainder of the gas is retained in the dough until the mould is removed,
and then the full expansion takes place. This arrangement is shewn in
the annexed Drawing.
In Figure 1, a, a, is a mixing vessel of ordinary construction with a
draw-off cock b upon it and forming its bottom; this cock is shewn in
section at Figure 2. It consists of a revolving cylinder or plug c
revolving within a shell or outer cylinder d, and within the plug c is a
piston e. The plug is turned either by hand or by preference by
mechanism at such a speed as to deliver about 25 loaves a minute. The
rotation may be continuous, but it is preferable that there should be a
pause at each half revolution when the delivery takes place. As will be
readily understood at each motion the cavity in the plug, which is full of
dough, being open to the mixing vessel is inverted so as to cut off the com-
munication and bring the pressure within the mixer on the other side of
the piston e, which then descends and expells the dough. The escape of
the piston is prevented by projections on the shell d. f is a ring of
vulcanised india-rubber let into the bottom of the mixing vessel, and g
is one of the moulds to receive the dough. The moulds are by the
attendant placed in succession in the support g'; the mould is placed on
the support; it is lifted by means of the treadle .h so as to cause its edge

page_text: to bear with pressure upon the india-rubber f, making therewith an air-
tight joint. The dough cock then opens to the mould and drops into it
a measured quantity of dough, which expands but slightly until it has
been deposited. The mould is then withdrawn from contact with the
dough cock, the full expansion ensues, and the mould becomes properly
filled.
I claim as respects this part of my Invention, the forming a joint
between the mixing vessel and the moulds into which the dough is
received from it so as to retain a pressure in the mould until the delivery
of the dough into it is complete, substantially as described.
Another part of my Invention relates to the materials for the manu-
facture of bread and biscuits. The coarser parts of wheaten grain,
which are separated by the miller from the fine flour and known as offal,
contain much nutritious material, but there is a great difficulty in using
it in combination with flour because it requires much more cooking
than the wheaten flour requires. The same also applies to the flour of
maize and rice.
I prepare the coarser parts or offal or the maize or rice flour by partial
cooking, and then mix them with the wheaten flour and form them into
dough by the addition of aerated water or other liquid whilst they are
contained in a close mixing vessel, as when making aerated bread from
flour in the usual way.
I prefer in carrying out this part of my Invention to spread the offal or
maize or rice flour on trays in an oven heated at the commencement to
about 240° Fahrenheit, and I gradually raise the temperature to about
300 degrees. The material should be stirred about to expose every part
alike. Offal I cook in this way for about one hour, and maize or rice
flour about one hour and a half.
In making aerated bread I proceed in the usual way, using a mixture
of wheaten flour and the cooked offal or maize or rice flour. The
wheaten flour in this mixture should amount to at least one half; or in
place of using aerated water or liquid to raise the dough it may be
raised by fermentation in the usual manner.
In the manufacture of biscuits also I employ a mixed flour consisting
partly of uncooked wheaten flour, and partly of the baked or cooked
offal of flour or of baked or cooked rice or maize flour.

page_text: I prefer in these latter cases to make a thin dough from the wheaten
flour and the quantity of water requisite for the whole, and then to add
the cooked offal, maize, or rice, and work them in with the dough, other-
wise more mixing will be found to be requisite.
I claim as respects this part of my Invention, the manufacture of
aerated and other bread and biscuits with wheaten flour mixed with
cooked offal or cooked maize or rice flour, substantially as described.
In witness whereof, I, the said James Childs, have hereunto set
my hand and seal, this Fourth day of June, in the year of our
Lord One thousand eight hundred and seventy.
Witness,
WILLIAM WORSFOLD,
Hall Place,
Mitcham,
Surrey.
JAB. CHILDS. (L.S.)