IMPROVEMENTS IN COMPOUNDS TO BE EMPLOYED AS SUBSTITUTES FOR 'BARM USED IN MAKING PROVISIONAL SPECIFICATIONBARM USED IN MAKING UNFERMENTED BREAD BISCUIT PASTRY AND SIMILAR FOOD
Year: 1882

page_text: LETTERS PATENT to Alexander Esilman of the City of Manchester in the
County of Lancaster and Henry Esilman of the City of Glasgow in the
County of Lanark North Britain for an Invention of "IMPROVEMENTS IN
COMPOUNDS TO BE EMPLOYED AS SUBSTITUTES FOR 'BARM USED IN MAKING
PROVISIONAL SPECIFICATION left by the said Alexander Esilman and
Henry Esilman at the Office of the Commissioners of Patents on the
29th December 1882.
ALEXANDER ESILMAN of the City of Manchester in the County of Lancaster and
HENRY ESILMAN of the City of Glasgow in the County of Lanark, North Britain,
"IMPROVEMENTS IN COMPOUNDS TO BE EMPLOYED AS SUBSTITUTES FOR "BARM
USED IN MAKING UNFERMENTED BREAD BISCUIT PASTRY AND SIMILAR FOOD
"
"
In
Our Invention relates to the substitutes for barm used in the making of
un-fermented bread, biscuits, pastry and similar food. In the first place we
use phosphoric acid in conjunction with alkaline or earthy carbonates or bi-
carbonates-as for example with bi-carbonate of soda, potash or ammonia.
the second place we use phosphates of ammonia in conjunction with alkaline or
earthy carbonates or bi-carbonates. The phosphatic salt may be a compound of
either one, two or three atoms of ammonia with one atom of phosphoric acid but
we prefer the monoammoniac or acid phosphate having one atom of ammonia to
one of acid. We use such salt in combination with suitable carbonates in the
manufacture of bread, biscuits and pastry and we also use such salts in lieu of
citric or tartaric acid or of citrates or tartarates in the manufacture of baking
powders. Our improved baking powders do not deteriorate with keeping in a
mixed state and do not develope their raising properties until heated so that a
better result is obtained and there is no necessity for undue haste in mixing and
making up. The phosphatic salt may be obtained by saturating phosphoric acid
with caustic or carbonate of ammonia or by a double decomposition of a soluble
phosphate with a salt of ammonia or by mixing a soluble phosphate with a salt of
ammonia or by other suitable means.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Alexander Esilman and Henry Esilman in the Great Seal Patent
Office on the 29th June 1883.
ALEXANDER ESILMAN of the City of Manchester in the County of Lancaster and
HENRY ESILMAN of the City of Glasgow in the County of Lanark, North Britain
"IMPROVEMENTS IN COMPOUNDS TO BE EMPLOYED AS SUBSTITUTES FOR BARM
USED IN MAKING UNFERMENTED BREAD, BISCUITS, PASTRY AND SIMILAR FOOD
"
Our Invention relates to the substitutes for barm used in the making of unfer-
mented bread, biscuits, pastry and similar food. In the first place we use phosphoric
acid in conjunction with alkaline or earthy carbonates or bicarbonates-as for
example with bi-carbonate of soda, potash or ammonia. When using these matters
we intimately mix the selected carbonate or carbonates in a dry state with the flour.
The phosphoric acid is added to the water, milk or liquid which is to be employed
in the wet mixing the process being the same as or similar to the processes
ordinarily adapted when using hydrochloric acid and bi-carbonate of soda. The
phosphoric acid is used in proper equivalent proportions relative to the carbonate
selected as will be well understood. In the second place we use phosphates of
ammonia in conjunction with alkaline or earthy carbonates or bi-carbonates-as
for example bi-carbonate of soda or potash, sesqui carbonate of ammonia or
carbonates of lime or magnesia. The phosphatic salt may be used either in the
dry or liquid state and may be a compound of either one, two or three atoms of
ammonia with one atom of phosphoric acid but we prefer the monammonic or
acid phosphate having one atom of ammonia to one of acid for the reason that this
salt is most easily prepared and is more stable when mixed with the selected
carbonate or carbonates. We use such salts in combination with suitable
carbonates in the manufacture of bread, biscuits and pastry, and we also use such
Balts in lieu of citric or tartaric acid or of acid citrates or tartrates in the manu-
facture of baking powders. Our improved baking powders do not deteriorate
with keeping in a mixed state even when kept in a moist atmosphere, and do not
develope their raising properties until heated so that a better result is obtained
and there is not a necessity for undue haste in mixing and making up the bread or
pastry. The phosphatic salt may be obtained by saturating phosphoric acid with
caustic or carbonate of ammonia or by a double decomposition of a soluble
phosphate with a salt of ammonia or by mixing a soluble phosphate with a salt of
ammonia or by other suitable means. The proportions of the salts and carbonates
used may be varied, but by way of example we will mention that baking powders
or liquid preparations may be made by mixing equal parts of phosphate of
ammonia and bi-carbonate of soda or by mixing 84 parts of the phosphate of
ammonia with 100 parts of bi-carbonate of potash and that bread or pastry may
be made by using the said salts in the said proportions in cases wherein the salts
are not mixed previously to being used. In the preparation of baking powders or
preparations the said salts may be combined with other inert matters if considered
to be desirable. The phosphatic salt may also be used along with one or more of
the said carbonates and with or without other matters to mix with flour to form
the so termed "self-rising flour."
Having now described our said invention and fully ascertained the methods of
carrying the same into practical effect we would observe in conclusion that what
we claim is
Firstly. The use of phosphoric acid in conjunction with carbonates of the
indicated character substantially as and for the purposes set forth and indicated.
Secondly. The use of phosphates of ammonia in company with alkaline or earthy

page_text: carbonates of the nature herein indicated in the making of unfermented bread,
biscuits, pastry and similar food.
Thirdly. The use of phosphates of ammonia and carbonates of soda or potash or
other carbonates in the preparation of baking powders or liquid preparations for
use in lieu of barm or ordinary baking powders.
Fourthly. A mixture of phosphate of ammonia and bi-carbonate of soda or
potash with or without other substances for the purposes set forth and indicated.
And lastly the employment of phosphates of ammonia with suitable carbonates of
the indicated nature in the preparation of "self-rising flour."
In witness whereof I the said Alexander Esilman for myself and on behalf
of the said Henry Esilman have hereunto set my hand and seal this
twenty-seventh day of June in the year of our Lord one thousand eight
hundred and eighty-three
ALEXANDER ESILMAN (L.S.)
5 Signed, sealed, and delivered,
in the presence of
EDWARD K. DUTTON
41 John Dalton St., Manchester,
(Agent for the Patentees)