Improvements in the Manufacture of Bread, Biscuits, and the like, and a Compound therefor.
Year: 1896

page_text: Date of Application, 12th May, 1896
Complete Specification Left, 11th Feb., 1897-Accepted, 27th Mar., 1897
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Bread, Biscuits, and the like,
and a Compound therefor.
I, WILLIAM WIGHT MACADAM, of 103 Tyrwhitt Road, Brockley, in the
County of London, Maltster and Malt Extract Manufacturer, do hereby declare
the nature of this invention to be as follows:-
This invention relates to improvements in the manufacture of bread, biscuits and
the like whereby the yield from a sack or given quantity of ordinary wheat, flour
or meal is increased as compared with the yield of a like quantity of flour or meal
when manufactured into bread as heretofore.
In carrying out my invention I make use of a compound of diastasically made
extract of barley, wheat, maize, rice, oat or rye malt and the gluten of wheat or
other cereal or gluten yielding product containing not more than 10% starch but
preferably shewing when tested by iodine an absolute freedom from starch material.
These ingredients are thoroughly mixed together at a temperature of from
50° to 168° Fahr.
In manufacturing bread I take a portion of my compound in proportions varying
from, say, 4 ounces to 32 ounces for each 280 lbs. of flour and reduce the same in
water at a temperature of from 60° to 80° Fahrenheit, and I apply this diluted
compound together with dissolved yeast in any of the stages of baking known as
ferment, sponge or dough.
By adding the compound at these stages 1 produce a bread from which the
moisture will not quickly evaporate and at the same time increase the yield as
herein before mentioned.
Deted this 19th day of May 1896
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
Improvements in the Manufacture of Bread, Biscuits, and the like,
and a Compound therefor.
I, WILLIAM WIGHT MACADAM, of 103, Tyrwhitt Road, Brockley, in the
County of London, Maltster and Malt Extract Manufacturer, 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 improvements in the manufacture of bread, biscuits and
the like whereby the yield from a sack or given quantity of ordinary wheat, flour
or meal is increased as compared with the yield of a like quantity of flour or meal
when manufactured into bread as heretofore.
In carrying out my invention I make use of a compound of diastasically made

page_text: extract of barley, wheat, maize, rice, oat or rye malt and the gluten of wheat or
other cereal or gluten yielding product containing not more than 10% starch but
preferably shewing when tested by iodine an absolute freedom from starch
material. These ingredients are thoroughly mixed together at a temperature of
from 50° to 168° Fahr.
In manufacturing bread I take a portion of my compound in proportions varying
from, say, 4 ounces to 32 ounces for each 280 lbs. of flour and reduce the same in
water at a temperature of from 60° to 80° Fahrenheit, and I apply this
diluted compound together with dissolved yeast in any of the stages of baking
known as ferment, sponge or dough.
By adding the compound at these stages I produce a bread from which the
moisture will not quickly evaporate and at the same time I increase the yield as
herein before mentioned.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is:-
1. The employment in the manufacture of bread, biscuits and the like of a
compound consisting of a mixture of diastasically made extract of barley, wheat,
maize, rice, oat or rye malt and of gluten (containing not more than 10% of
starch) the said mixture being heated to a temperature of from 50° to 168° Fah-
renheit, substantially as, and for the purpose, hereinbefore described.
2. The herein described improvements in the manufacture of bread, biscuits and
the like such improvements consisting in applying to the flour, in any of the stages
of baking known as ferment, sponge or dough, a portion of the compound claimed
in the preceding claiming clause diluted with water together with yeast substantially
as, and in the proportions herein before described.
3. Bread, biscuits and the like manufactured by the improved process and with
the compound hereinbefore described.
DL:
1907
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.