An Improved Process of Fermentation.
Year: 1890

page_text: Date of Application, 26th Mar., 1890
Complete Specification Left, 18th Dec., 1890-Accepted, 7th Feb., 1891
PROVISIONAL SPECIFICATION.
An Improved Process of Fermentation.
We, SIEGFRIED JOSEPH, Merchant, and HEINRICH CITRON, Doctor of
Medicine, both of Oranienburgerstr., Berlin, in the German Empire, do hereby
declare the nature of this invention to be as follows:-
This invention has for object to economise the quantity of yeast used in all
kinds of fermenting processes, and it is based upon the fact proved by the inventor
after a great number of experiments that in highly rarefied spaces, the efficacy of
yeast as an exciter of fermentation is far more energetic and productive than in
non rarefied spaces and that the quantity of yeast necessary for a given purpose is
greatly reduced.
The degree of rarefication necessary for carrying out the invention and the
saving in yeast differs according to the nature and length of the process. In the
case of bakers' goods about fifty per cent. less yeast than is usual may be employed
if the dough mixed with the yeast is placed in an iron chamber and the air in this
then highly exhausted or rarefied, when the dough will rise quicker and the flavour
of the baked good be better that under the usual process.
Dated this 26th day of March 1800
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicants.
COMPLETE SPECIFICATION.
An Improved Process of Fermentation.
We, SIEGFRIED JOSEPH, Merchant, and HEINRICH CITRON, Doctor of
Medicine, both of Oranienburgerstr. Berlin in the German Empire 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 has for object to increase the efficacy and consequently economise
the quantity of yeast used in all kinds of fermenting processes and it is based upon
the fact proved by the inventors from a great number of experiments that in highly
rarefied spaces the efficacy of yeast as an exciter of fermentation is far greater
than in non rarefied spaces and that the quantity of yeast necessary for a given
purpose is greatly reduced by the said process.
The degree of rarefication necessary for carrying out the invention and the
saving in yeast differs according to the nature and length of the process. In the
case of bakers' goods about fifty per cent. less than the usual quantity of yeast may
be employed if the dough mixed with the yeast is placed in a close iron chamber
and the air therein then highly exhausted or rarefied when the dough will rise quicker
and the flavour of the baked goods be better than under the usual process.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed we declare that what we
claim is:
The process for increasing the efficacy of yeast in all kinds of fermentino

page_text: processes by conducting the fermenting process in chambers or spaces highly
rarefied or from which the air is exhausted substantially as described.
Dated this 18th day of December 1890.
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicants.