IMPROVEMENTS IN THE MANUFACTURE OF BREAD
Year: 1876

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake, &
Co., Patent Agents, Southampton Buildings, London, for the Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF BREAD." A communication from
abroad by Alexis Petrovitsch Zarin, of Moscow, in the Empire of Russia.
Sealed the 13th June 1870, and dated tho 25th January 1876.
PROVISIONAL SPECIFICATION left by the said William Robert Lake at the
Office of the Commissioners of Patents on the 25th January 1876.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
"IMPROVEMENTS IN THE MANUFACTURE OF
Southampton Buildings, London.
BREAD." A communication.
This Invention relates to a process of manufacturing bread directly from com
without converting the same into flour.
The
In carrying the said Invention into practice the corn destined for baking is first
washed with water to remove all dust, dirt, and unsound grain. By washing I
may effect the removal of the matter which is not effected by sorting.
washed corn is placed in tubs where the same is soaked with water having a ten-
perature of about 64°, (sixty-four) to 71°, (seventy-one degrees) Fahrenheit, until
it becomes sufficienty soft to undergo the operation of bruising which ordinarily
takes place at the expiration of 20, (twenty) to 24, (twenty-four) hours.
bruising of the soaked corn may be performed by any suitable corn bruiser, as for
instance, by one used in distilleries for bruising green inalt.
The
The mass obtained after bruising the soaked corn serves immediately for making
dough. For this purpose /, (two-thirds) of the whole of the bruised mass are
taken and carefully inixed at a temperature of about 71°, (seventy-one degrees)
Fahrenheit in the water that has served for soaking the corn, at the same time
adding for fermenting a quantity of leaven equal to 15 (fifteen) per cent. of the
weight of dry corn. Having thus prepared the sponge of dough the remaining 1
(one-third) of the bruised corn is thrown on the top of the same for kneading, which
About three hours afterwards
is done only when the dough has sufficiently risen.
the dough is kneaded again, and is then ready for putting in the oven and baking
in the usual manner. For rolling the dough I may employ either the same mass of
bruised corn having left for this purpose '/10 (one-tenth) part of the whole quantity
or bran or the husks remaining after stripping the corn,

page_text: In making bread as above described directly from corn before soaking it is not
stripped or separated from the husks containing a nutritious substance called
cerealine or maltine. Such bread is of a pale chocolate colour, lighter than the
colour of bread baked from flour, and is preferable to bolted flour bread.
As above stated for preparing what is called the sponge of dough the bruised
mass of corn is carefully mixed in the water used for soaking the corn. This is
done for the sake of utilizing the nutritious matters, azotic and phosphorous, that
may have been dissolved in the water while soaking the corn; this water may.
therefore be called "extract water."
If before soaking the corn it is freed from husks and the other operations
performed as aforesaid rye will yield fine rye bread, while wheat will yield all
kinds of white bread, the whiteness and purity whereof will entirely depend upon
the manner of stripping the corn.
For making "sweet sour" bread much used in Russia, the water that has served
for soaking the corn before being used for making dough is first heated to a
temperature of about 134° (one hundred and thirty-four degrees) Fahrenheit.
By employing instead of leaven for fermenting the dough yeast, carbonic gas,
Flarsford's powder, and the like, in the usual proportions unleavened bread is
obtained.
Bread made according to this Invention will neither spoil or become stale for
more than a fortnight.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by the
said William Robert Lake in the Great Seal Patent Office on the 22nd July
1876.
WILLIAM. ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. "IMPROVEMENTS IN THE MANUFACTURE OF
BREAD." A communication to me from abroad by Alexis Petrovitsch Zarin, of
Moscow, in the Empire of Russia.
This Invention relates to a process of manufacturing bread directly from corn
without converting the same into flour.
In carrying the said Invention into practise the corn destined for baking is first
washed with water to remove all dust, dirt, and unsound grain. By washing I
may effect the removal of the secale cornutum which is not effected by sorting.
The washed corn is placed in tubs where the same is soaked with water having a
temperature of about 64 (sixty-four) to 71 (seventy-one) degrees Fahrenheit, until
it becomes sufficiently soft to undergo the operation of bruising which ordinarily
takes place at the expiration of 20 (twenty) to 24 (twenty-four) hours. The
bruising of the soaked corn may be performed by any suitable corn bruiser, such
for instance, as those used in distilleries for bruising green malt.
The mass obtained after bruising the soaked corn serves immediately for making
dough. For this purpose / (two-thirds) of the whole of the bruised mass are taken
and carefully mixed at a temperature of about 71 (seventy-one) degrees Fahrenheit,
in the water that has served for soaking the corn, at the same time adding for
fermenting a quantity of leaven cqual to 15 (fifteen) per cent. of the weight of
dry corn. Having thus prepared the sponge dough the remaining 1 (one-third) of
the bruised corn is thrown on the top of the same for kucading, which is done only
when the dough has sufficiently risen. About three hours afterwards the dough is
kneaded again and is then ready for putting in the oven and baking in the usual
mauner. For rolling the dough I may employ either the same mass of bruised corn
having left for this purpose 1/1, (one-tenth) part of the whole quantity of bran or
the husks remaining after stripping the corn.
In making bread as above described directly from corn before soaking, it is not
stripped or separated from the husks containing a nutritious substance called

page_text: cerealine or maltine. Such bread is of a pale chocolate colour, lighter than.the.
colour of bread baked from flour, and is preferable to bolted flour bread in all cases
where the same is the chief article of food, because in its nutritious qualities it
surpasses the more refined kinds of bread.
As above stated for preparing what is called the sponge dough, the bruised mass
of corn is carefully mixed in the water used for soaking the corn. This is done for
the sake of utilizing the nutritious azotic and phosphorous matter that may have
been dissolved in the water while soaking the corn; this water may therefore be
called extract water:
If before soaking the corn it is freed from husks, and the other operations are
performed as aforesaid, rye will yield fine rye bread, while wheat will yield various
kinds of white bread, the whiteness and purity whereof will entirely depend upon
the manner of stripping the corn, that is to say, on the number of husks taken off.
By taking from wheat the husk No. 6, the cerealine is also removed, so that white
bread of the highest quality is obtained.
For making "sweet sour bread much used in Russia, the water that has served
for soaking the corn before being used for making dough is first heated to a
temperature of about 134 (one hundred and thirty-four) degrees Fahrenheit.
By employing instead of leaven for fermenting the dough yeast, carbonic gas,
Flarsford's powder, and the like, in the usual proportions unleavened bread is
obtained.
The superiority of this method of baking bread directly from corn without
grinding it into flour consists principally in obtaining bread free of all impurity or
injurious admixtures met with in flour as ordinarily brought to market, and in the
cheapness of the same.
I reduce the cost of converting corn into flour, and the keeping and transporting
of corn is simpler, easier, and cheaper than keeping and transporting flour, so that
fraud is far less easily committed in selling corn than in the sale of flour, in
consequence whereof in buying corn, there is a greater chance of avoiding being
deceived, the bread produced is of a better quality, and bread baked directly from
corn as above described has greater weight than ordinary bread. Experiments have
proved that for each hundredweight of rye, thrashed in dry weather, baked by my
method, nearly one hundredweight of additional weight is obtained, and for cach
hundredweight of wheat more than three-quarters of a hundredweight, while in
employing flour the additional weight obtained from rye flour is about half a
hundredweight, and from wheaten flour only one-quarter of a hundredweight or
nearly so.
This result is due to the circumstance that flour thrown into water
falling down in lumps forms clods, thus part of it is not mixed with the water
and does not form dough which cannot be the case in baking bread directly from
corn. Moreover, the dry flour remaining in the ready baked flour bread soon
begins to attract moisture from the surrounding baked dough, thus forming
raw paste in consequence whereof the bread soon becomes stale, mouldy, and
putrifies.
Bread made according to this Invention will neither spoil or become stale for
more than a fortnight.
Having thus fully described the said Invention, as communicated to me by my
foreign correspondent, and the manner of performing the same, I wish it understood
that I claim, the improved manufacture of bread by a process consisting of the
following operations, that is to say,-
First. Soaking the husked or unhusked corn in water without any fermenting
liquid.
Second. Bruising the soaked corn.
Third. Mixing the mass of bruised corn in the water that has served for soaking
the corn, and leavening this mass by employing the same water and adding a
certain quantity of the mass of bruised corn for kneading the dough.
And, Fourth. Rolling the dough thus obtained before baking in the usual

page_text: manner,
either on bruised corn or on bran, all as above set forth and for the
purposes specified.
In witness whereof, I, the said William Robert Lake, have hereunto set my
hand and seal, this Twenty-second day of July, in the year of our Lord One
thousand cight hundred and seventy-six.
TE
W". ROB. LAKE. (L.S.)