A Method of Preparing Malted Wheat, Oats, and other Gereals them in the Manu- (Barley excepted), and of Employing facture of Bread and other Food.
Year: 1886

page_text: This Specification was, upon the 31st day of December 1888, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
Amandimento mus charan in exnced and italic tunel
A Method of Preparing Malted Wheat, Oats, and other Gereals
them in the Manu-
(Barley excepted), and of Employing
facture of Bread and other Food.
We, ARTHUR BURTON LESTER of 42 Katesgrove Lane,. Reading Baker and
ALBERT MEADY of 82 Queen's Road Reading, Master Baker, both in the County
of Berks, 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 is one of much importance and is intended to facilitate the use of
a certain proportion of malted farina in whole-meal or other bread, biscuits, pastry
porridge, invalids and infants' food, and other articles of human consumption.
The advantages claimed for such a mixture are the following.
The food is rendered sweeter, more palatable, more easily assimilated, and more
easily acted on by the natural solvents.
It is therefore extremely nourishing and strengthening and eminently adapted
for delicate persons, while it is also attractive to the taste, and unsurpassed as a
sustainer of bodily vigour.
Our process is applicable to all cereals except barley and the following description
of it should be understood to refer to them all. For the unmalted wheat flour
herein mentioned, we prefer to use our patented whole meal flour (as described in
our specification No. 12037, 1885) but if a whiter or less nutritious bread or food
be preferred the ordinary white flour can of course be employed.
Process of malting wheat and preparing meal therefrom to form the basis of the
preparations hereinafter described
1. The wheat is first soaked in water at a normal temperature say about
62° Fah. for twenty to thirty-six hours according to the nature of the wheat.
Experience of the nature of the wheat used will teach the operator the exact
quantity of water which the wheat will absorb in soaking so that there will be as
little water unabsorbed by the grain as possible.
2. It is then drained of the superfluous moisture (if any) and spread out to
germinate for thirty-six to sixty hours according to the nature of the wheat
employed, care being taken that the wheat is frequently turned to secure
gradual and uniform germination. Temperature should range from 55° to
At॰ #ab

page_text: Deng now, converted into mat it is dried at a temperature not less than
100° or exceeding 112° Fah. and when dry is ground into a fine meal which
forms the basis of the following preparations.
Preparation of the meal for. Porridge, Biscuits, Pastry and all culinary purposes:
4. A quantity of un-malted wheat is finely ground and the meal then
thoroughly soncooked in steam jacketed pans at a temperature not exceeding
220° Fah. and an equal quantity of the meal from the malted wheat above
described is also cooked separately in steam jacketed pans at the same
temperature. The two meals are then thoroughly mixed. together in equal
quantities. A very soluble meal is then produced suitable for Porridge, Gruel,
Biscuits and all culinary purposes.
Preparation of the meal for Bread-making :-
5. A quantity of unmalted wheat is finely ground and the meal then dried
at a temperature not exceeding 112° Fah. and mixed in the following pro-
portions with the meal from the malted grain meaning grain malted as above
described-two-thirds of the meal from the unmalted grain to one-third of the
prepared meal from the malted grain.
6. Process for reducing the quantity of the external woody fibre husk of the
grain when desirable, without loss of phosphates or mineral matter. The meal
from both the malted and unmalted grain is sifted (before cooking a the high
temperature) in seives specially adjusted to the degree of fineness required, so as
to eliminate from four to twenty per cent of the bran. The fibre thus obtained
is hoiled for two hours or more, so as to thoroughly extract the gluten starch aud
mineral matter. It is then strained and the woody fibre rejected. The liquor
being added with the ferment. It is thus demonstrated that under this process
any desired portion of the cellular fibre of the grain may be eliminated from the
meal or bread, without any loss of mineral or other properties of the grain, but
no claim is made to this process.
.
Having now particularly described and ascertained the nature of our said
vention, and in what manner the same is to be performed, we declare that we
not claim anything which is described in the Specification of Letters Patent No. 12037
A.D. 1885 what we claim is :-
1. A special method of preparing from malted wheats, oats, or other cereals
arley excepted)-either separately or in combination and maize malted in the manner
reinbefore described a very soluble nutritious and easily assimilable meal or crushed
real containing the entire properties of the grain, such meal being may be made of
said cereals used separately or combined and is adapted for all culinary purposes
quiring very little cooking, and also for bread and biscuits making and other
rposes as herein described and set-forth.
Dated this 15th day of September 1886.

page_text: (Darley excepted), and or
Employing пош IL CHO
facture of Bread and other Food.
We, ARTHUR BURTON LESTER of 42 Katesgrove Lane, Reading Baker and
ALBERT MEABY of 82. Queen's Road Reading, Master Baker, both in the County
of Berks, do hereby declare the nature of this invention and in what manner the
Bame is to be performed, to be particularly described and ascertained in and by the
following statement :-
This invention is one of much importance and is intended to facilitate the use of
a certain proportion of malted farina in whole-meal or other bread, biscuits, pastry
porridge, invalids and infants' food, and other articles of human consumption.
The advantages claimed for such a mixture are the following.
The food is rendered sweeter, more palatable, more easily assimilated, and more
easily acted on by the natural solventa
It is therefore extremely nourishing and strengthening and eminently adapted
for delicate persons, while it is also attractive to the taste, and unsurpassed as a
sustainer of bodily vigour.
Our process is applicable to all cereals except barley and the following description
of it should be understood to refer to them all. For the unmaited wheat flour
herein mentioned, we prefer to use our patented whole-meal flour (as described in
our specification No. 12037. 1885) but if a whiter or less nutritious bread or food
be preferred the ordinary white flour can of course be employed.
Process of malting wheat and preparing meal therefrom to form the basis of the
preparations hereinafter described :-
1. The wheat is first soaked in water at a normal temperature say about
62° Fah. for twenty to thirty-six hours according to the nature of the wheat.
Experience of the nature of the wheat used will teach the operator the exact
quantity of water which the wheat will absorb in soaking so that there will be as
little water unabsorbed by the grain as possible.
2. It is then drained of the superfluous moisture (if any) and spread out to
germinate for thirty-six to sixty hours according to the nature of the wheat
employed, care being taken that the wheat is frequently turned to secure
gradual and uniform germination. Temperature should range from 55° to
65° Fah

page_text: 3. Being now converted into malt it is dried at a temperature not less than
100° or exceeding 112° Fah. and when dry is ground into a fine meal which
forms the basis of the following preparations.
Preparation of the meal for Porridge, Biscuits, Pastry and all culinary purposes.
4. A quantity of un-malted wheat is finely ground and the meal then
thoroughly soaked in steam jacketed pans at a temperature not exceeding
220° Fah. and an equal quantity of the meal from the malted wheat above
described is also cooked separately in steam jacketed pans at the saine
temperature. The two meals are then thoroughly mixed together in equal
quantities. A very soluble meal is thus produced suitable for Porridge, Gruel,
Biscuits and all culinary purposes.
Preparation of the meal for Bread-making:―
5. A quantity of unmalted wheat is finely ground and the meal then dried
at a temperature not exceeding 112° Fah. and mixed in the following pro-
portions with the meal from the malted grain :-two-thirds of the meal from
the unmalted grain to one-third of the prepared meal from the malted grain.
6. Process for reducing the quantity of the external woody fibre husk of the
grain when desirable, without loss of phosphates or mineral matter.
The meal from both the malted and unmalted grain is sifted (before cooking at
e high temperature) in seives specially adjusted to the degree of fineness required,
as to eliminate from four to twenty per cent of the bran. The fibre thus
otained is boiled for two hours or more, so as to thoroughly extract the gluten
arch and mineral matter.
It is then strained and the woody fibre rejected. The liquor being added with
e ferment. It is thus demonstrated that under this process any desired portion
the cellular fibre of the grain may be eliminated from the meal or bread, without
y loss of mineral or other properties of the grain.
Having now particularly described and ascertained the nature of our said
vention, and in what manner the same is to be performed, we declare that what
e claim is:-
1. A special method of preparing from malted wheats, oats, or other cereals
arley excepted) either separately or in combination, a very soluble nutritious
d easily assimilable meal or crushed cereal containing the entire properties of
e grain, such meal being a lapted for all culinary purposes requiring very little
oking, and also for bread and biscuits making and other purposes as herein
scribed and set-forth.
DAL
1000