A NEW OR IMPROVED METHOD OF AND APPARATUS FOR BAKING AND PRESERVING BREAD AND CAKES
Year: 1883

page_text: .LETTERS PATENT to Herbert John Haddan, of Kensington, Middlesex for an
Invention of A NEW OR IMPROVED METHOD OF AND APPARATUS FOR
BAKING AND PRESERVING BREAD AND CAKES Communicated to him from
abroad by August Klucke, of Berlin, Germany
PROVISIONAL SPECIFICATION left by the said Herbert John Haddan at the
Office of the Commissioners of Patents on the 28th July 1883.
"
HERBERT JOHN HADDAN of Kensington, Middlesex, "A NEW OR IMPROVED
METHOD OF AND APPARATUS FOR BAKING AND PRESERVING BREAD AND CAKES
A communication to me from abroad by August Klucke of Berlin, Germany
93
The present invention relates to a method of preserving baked food and to
apparatus therefor.
The apparatus consists of two cylindrical or otherwise shaped boxes, rigidly
connected one to the other by straps, and having a series of holes at their upper
surface. The fore-end of each cylinder is closed by a cover provided with a handle
and secured to the cylinder by a double bayonnet-lock or other suitable fastening.
These cylinders or boxes are filled with dough, then tightly closed by the covers
and placed in the oven, where they are exposed to as uniform a heat as possible.
The time of exposure to heat differs according to the diameters of the cylinders.
As soon as the dough in the cylinders is done, the loaves are taken out and put
into other boxes of the same shape.
Those boxes are not provided with the above mentioned holes, and are to be
closed hermetically by soldering or otherwise, and again put into the oven or
exposed to the heat of a steam or hotwater bath, so that the fresh air enclosed in
the boxes will mix intimately with the baking article, and thereby be deprived of
any injurious influence on the latter.
Prepared as described, these baked products will for years remain in a fresh and
soft condition, thus offering a valuable substitute for ship's bread or ship's biscuit.
Instead of the second box, which is to receive the baked articles, the cylinders
with holes may also be employed alone for the whole operation; in this case, after
filling the cylinder with dough, the cover must be closed by soldering, and when
the bread is done, the holes must be covered by a band of sheet metal and soldered;
in this case no straps are required.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Herbert John Haddan in the Patent Office on the 28th January
1884.
HERBERT JOHN HADDAN, of Kensington, Middlesex, A NEW OR IMPROVED
METHOD OF AND APPARATUS FOR BAKING AND PRESERVING BREAD AND CAKES, a
communication to me from abroad by August Klucke, of Berlin, Germany,
The present invention relates to a method of baking and preserving bread or
cakes in such manner that they keep fresh and sweet for a great length of time.
It also relates to apparatus used therefor.
In the accompanying drawings, Figure 1 represents in side view an apparatus
such as may be suitably employed in connection with this invention, Figure 2 is a
plan view of the same, Figure 3 is a plan view of a modified form of this apparatus.
Figure 4 will be referred to inter on.
The apparatus shown consists (for the convenient and expeditious handling) of
two (or it might be three or more) cylindrical or otherwise shaped boxes A rigidly
connected one to the other by straps a and having a series of holes c at their upper
part. The fore-end of each cylinder A is closed by a cover B which may
conveniently be provided with a handle b and secured to the cylinder A by a
double, or preferably a treble bayonet-lock 61 (or it may be any other suitable
fastening). These cylinders or boxes A are filled with dough of a suitable
_ consistency but only occupying about two thirds of the contents of the boxes.
When charged the boxes A are tightly closed by the covers B and placed in the
oven, where they are exposed to as uniform a heat as possible, in the usual
manner of baking.
For some kinds of bread it is advantageous to leave the dough in the boxes
standing for about an hour or an hour and a half in some warm part of the bakery
before putting the boxes into the oven.
The time of exposure to heat in the oven differs according to the diameters-of-
the cylinders and the quality of the dough.
As soon as the dough in the cylinders is done (which is ascertained in the usual
manner) the loaves are taken out and put into other boxes of the same shape and
size. In some cases it may be advantageous to make these boxes slightly inferior
in diameter and longth, in order to provide for the usual contraction of the loaf by
cooling down.
Figure 4 is a part sectional view of such a box or "tin" containing the loaf or
cake G and having the top cover D fixed on by means of a strip E soldered on all
round and at one end provided with a ring F for taking hold of and tearing it-off,
whereupon the lid D drops off. In the case of small loaves or cakes I may remark
that they may be put into the above named tins at once, but as to larger loaves
or cakes it is preferable to allow them fifteen minutes or more, to cool down before
putting them into the tins.
"
These boxes or tins" are not provided with the above mentioned holes c and
are to be closed hermetically by soldering or otherwise, after which they are put
into the oven or exposed to the heat of a steam or hot water bath, in order that
the fresh air enclosed in the boxes may intimately mix with the baking article and
all the air be deprived of any injurious influence on the latter; this part or
secondary heat-treatment constitutes an essential feature of the invention. An
exposure to the temperature of about 212° F for about 10 to 20 minutes according
to the size of the loaf or cake is sufficient for ensuring the desired result.
Although the aforesaid second heat treatment is generally sufficient for the object
in view, it may in some cases be advantageous to expose the boxes or tins to a
third heat in the oven. In this case, after the second heat-treatment is completed,
a small aperture is made at the top of the box or tin with a sharp instrument, for
the purpose of allowing the hot air to escape. However, the above mentioned

page_text: aperture must be soldered again immediately, in order to prevent any fresh air
from getting into the box or tin. This being completed, the boxes or tins are
exposed to a third heat-treatment in the same manner, as has been proposed fo
the second heat-treatment.
Prepared as described, these baked and tinned products will for years remain in
a fresh and soft condition, thus offering a valuable substitute for ship's bread or
ship's biscuit and a convenient article of food for the use of travellers, explorers,
and in the Army and Navy.
In the modification of the apparatus shown in Fig. 3, the cylinders or boxes A
are closed at both ends by a cover B with a double or treble bayonet-lock or other
suitable fastening. This modification offers some advantage in taking the bread,
or baked product, out of the apparatus, especially with long loaves where it may
sometimes occur that the bread or cake adheres slightly to the inside of the boxes.
The shape and size of the boxes A of the apparatus and tins may be varied
according to the convenience of the consumers.
In my provisional specification I have said that the bread after having been
baked in the apparatus or box or boxes herein described might be left therein after
being removed from the oven, all apertures being thereupon hermetically scaled
and the boxes then exposed to the second heat for the purpose of depriving the
air of its injurious qualities, but it has been found by practical experiments, that
this mode of carrying out this invention is not suitable, because of the expense of
the apparatus which has to be incurred for each batch. On the other hand, when
the invention is carried out as first above described the apparatus is used over and
over again for baking, while the tins, into which the bread is subsequently put and
kept, are cheap and suitable for transport.
Having thus fully described this invention and in what manner it may be carried
into practice, I declare that I am aware that it has been proposed and described in
the Provisional Specification N° 1890 of 1879, to bake the dough in a box provided
with apertures and when the baking is completed and the box has cooled down to
close the apertures by solder, or by pasting paper over them, but this is an
expensive manufacture and also perfectly unsuitable, because the secondary or
subsequent indispensable heat treatment described in this my Specification, is
wanting, but what I claim as the invention communicated to me,
is:
First: The production of tinned or preserved bread or cake by first baking the
dough in a closed metallic box or vessel provided with apertures for the escape of
the vapour and then exposing the loaf or cake to a second or third and lower heat
na hermetically sealed box or vessel, substantially as and for the purposes set
forth.
Second. The production of tinned or preserved bread or cake by first baking the
lough in a closed metallic box or vessel provided with apertures for the escape of
he vapours, then removing the loaf or cake from the said vessel and enclosing it
n another vessel or tin which is then hermetically sealed, and then exposing samo
o a second or third and lower heat, substantially as and for the purposes set forth.
Third. "Tinned" preserved loaves or cakes as articles of manufacture.
Fourth. The construction of apparatus, substantially as described with reference
o Figures 1 to 3.
In witness whereof, I, the said Herbert John Haddan have hereunto set my
and and seal this 28th day of January in the year of our Lord 1884