Improvements in Breadmaking, and in the Manufacture of an Improved Flour for Use therein, or for Confectionery Purposes.
Year: 1895

page_text: This Print is in accordance with the Original Specification as its stands after
Amendment (under Section 18 of the Patents, &c. Act, 1883), as allowed.
by the decision of the Comptroller General of the 24th day of September 1897.
Date of Application, 16th Aug., 1895-Accepted, 19th Oct.,
1895
Improvements in Breadmaking, and in the Manufacture of an
Improved Flour for Use therein, or for Confectionery Purposes.
I, JOHN THOMAS O'CALLAGHAN of 91, Mayes Road, Wood Green, London N.
Secretary of a Limited Liability Company, Manufacturing Food Stuffs 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 of great food value especially for children and all those whose
digestions are impaired, building up in the young bone & muscle, preventing and
curing rickets and ensuring sound and healthy teeth. Bread made according to
this process herein described has a most delicious flavour, will retain its sweetness
and moisture for several days and is an astonishing sustainer of the bodily
powers.
The process is as follows:-To every 1,000 lbs. by weight of un-husked rice,
I add sufficient lime water (saturated solution) in which has been dissolved one (1)
gallon of phosphoric acid and two (2) lbs. by weight of bi-carbonate of potash,
so as to prepare the rice for the purpose of being malted, which I carry out in the
usual way.
When the malting has been effected, I grind and dress the rice as fine
as possible. I also de-germ white maize, by the use of suitable machinery and
grind and dress it very fine. To every 1000 lbs. by weight of this maize flour
I add five gallons of lime water (saturated solution) in which I mix one gallon of
phosphoric acid and dissolve two pounds by weight of bi-carbonate of potash. To
this liquor I also add a saturated solution of 250 lbs. by weight of sugar candy.
When the maize flour has absorbed this combined solution I thoroughly dry and
re-grind it.
To prepare flour for making fine white bread I thoroughly mix into 267 lbs. by
weight of fairly strong flour, 6 lbs. by weight of the malted rice flour; 4 lbs. by
weight of the white maize flour and three (3) lbs. by weight of finely powdered
and well dried salt.
To prepare meal for making brown bread I also thoroughly mix into every
267 lbs. by weight of finely ground entire wheat meal, 5 lbs. by weight of the
malted rice flour; 5 lbs. by weight of the white maize flour and 3 lbs. by weight
of finely powdered and well dried salt. To make bread I prefer to make a slack
dough straight off using double the quantity customarily used of either French or
German yeast. Immediately the dough is well risen I scale it off and put it into
tins, and after allowing about 20 minutes' proof, bake in an oven not too hot.
ro 071

page_text: Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I olaim is:
1. The method of treating and preparing rice and maize, and the combination
thereof with flour and entire wheat meal in the proportions stated, for use as food
stuffs in the manufacture of bread and flour-confectionery, substantially as herein set
forth.
2. The improvements in bread-making, and in the manufacture of an improved
flour for use therein or for confectionery purposes, substantially as herein described.
Dated this 16th day of August 1895.
JOHN THOMAS O'CALLAGHAN.