Improvements in the Treatment or Regeneration of Yeast to be used in the Process of Bread-making and in the Preparation of Paste and Dough for Pastry-cooks and Biscuit-bakers.
Year: 1890

page_text: Date of Application, 11th Mar., 1890
Complete Specification Left, 9th Dec., 1890-Accepted, 24th Jan.,
1891
PROVISIONAL SETTALION.
Improvements in the Treatment or Regeneration of Yeast to be
used in the Process of Bread-making and in the Preparation of
Paste and Dough for Pastry-cooks and Biscuit-bakers.
1, EUGENE LECONTE, of Estaires, in the Department of the North, in the Republic
of France, Manufacturer, do hereby declare the nature of this invention to be as
follows:-
...
The invention has for its object the treatinent or regeneration of yeast to be used
in the process of bread making, and in the preparation of pasto and dough for
pastry cooks and biscuit bakers.
Yeast, as imported from abroad, frequently loses a portion of its activity, and bread,
pastry, cakes and biscuits, made by its aid are therefore somewhat heavy, that is to
say, they are less light than is desirable, and consequently more or less indigestible
The object of my present invention is therefore to restore the lost activity of
such yeast, and this I do by combining therewith a proportion of extract or syrup of
malt or of other saccharified cereal.
In carrying my invention into effect, 1 mix with the crude yeast, that is to say,
with the yeast as imported, a quantity of water at about 70 degrees Fahrenheit, so
as to make it to about the consistency of cream; to this diluted yeast I add a larger
or smaller proportion of extract or syrup of malt or of other saccharified coreal,
according to the condition of the yeast to be used. The whole is well mixed and
allowed to stand for about an hour more or less, according to temperature, and it is
then mixed with the dough or paste as is usual in the ordinary process of paste or
dough for bakers, pastry cooks, and biscuit bakers.
By this means the yeast is regenerated, and in fact made more energetic than
when first made, thereby producing bread, pastry, cakes and biscuits much lighter
than those usually made in Great Britain by the aid of imported yeast.
My invention is also applicable to the treatment of English yeast, which is
generally somewhat bitter, and when used in its natural condition, causes the bread,
cake, pastry, or biscuits to be more or less bitter. By adding to such yeast a
proportion of extract or syrup of malt or of other saccharified cereal, I correct the
bitterness referred to, increase its energy, and cause the bread, pastry, cakes, or
biscuits made by its aid to be lighter and sweeter than when made with the yeast in
its natural condition.
Dated this 11th day of March 1890.
"
COMPLETE SPECIFICATION.
Improvements in the Treatment or Regeneration of Yeast to be
used in the Process of Bread-making and in the Preparation of
Paste and Dough for Pastry-cooks and Biscuit-bakers.
I, EUGENE LECONTE, of Estaires, in the Department of the North, in the Republic
of France, 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 statevient :-
The invention has for its object the treatment or regeneration of yeast to be used
in the process of bread making and in the preparation of paste and dough for pastry
cooks and biscuit bakers.

page_text: Yeast as imported into this country from abroad, frequently loses or has lost a
portion of its activity, and bread, pastry, cakes, and biscuits, made by its aid, are
therefore somewhat heavy, that is to say, they are less light than is desirable, and
consequently more or less indigestible.
The object of my present invention is therefore to restore the lost activity of such
yeast. and this I do by combining therewith a proportion of extract or syrup of
malted barley or of other saccharified or malted cereal.
In carrying my invention into effect, I mix with the crude yeast, that is to say,
with the yeast as imported, a quantity of water at about 70° to 100° Fahrenheit,
according to the temperature of the atmosphere, so as to make it about the
consistency of cream; to this diluted yeast 1 add a larger or smaller proportion of
extract or syrup of malted barley or of other saccharified or inalted cereal, according
to the condition of the yeast to be used.
The whole is well roused and mixed and then allowed to stand for about an hour,
more or less, according to temperature and it is then mixed with the paste or dough,
as is usual in the ordinary process of making paste or dough for bakers, pastry cooks,
and biscuit bakers.
By this means the yeast is regenerated and in fact rendered more energetic than
when first made, thereby producing bread, pastry, cakes, and biscuits, much lighter
than those usually made in Great Britain by the aid of imported yeast.
My invention is also applicable to the treatment of English or brewers' yeast,
which is generally somewhat bitter, and when used in its natural condition, causes
the bread, pastry. cakes or biscuits, to be more or less-bitter.
As a preparation of ferment, L- obtain all the advantanges obtained with malt
extract or syrup of malt by adding to the latter some wheat flour in the yeast, which
under these conditions works a little slower. I obtain in 20 or 25 minutes, an
alcoholic yeast of such energy that I am enabled to dispense with the preparation of
the ferment on the ove prior to its use, which on account of having undergone acetic
and lactic fermentations, &c., gives to the bread a bitterness or acidity which affects
the quality and flavour thereof.
On the other hand bread made with my alcoholic ferment. is of a remarkable
sweetness and keeps fresh longer, which is very important, especially when roller
flour is used. This flour produces whiter bread, but it has the serious inconvenience
of becoming stale very quickly, so much so that it loses its agreeable character on
the second day, but by the addition of wheat flour to the syrup or extract of malt in
the preparation of the ferment, this inconvenience is obviated and bread thus made
with roller flour, will remain fresh and sweet, even after having been made two or
three days.
I would here remark that it is preferred to concentrate the syrup or extract of
malt in vacuo, as by so doing the diastase is left intact, which therefore assists in
rendering soluble, and consequently more hygrometric, a part of the glutinous matters
of the flour and therefore a greater yield is obtained by my process than when using
the ordinary ferment.
The mode which I have found to answer in using the malt extract is to make a
ferment with varying proportions of the total water required for working a sack of
flour, but preferably one half. The temperature of this water will requiro to be
varied in accordance with that of the atmosphere and the speed at which the ferment
is required to work, as is well understood in the trade. To the half of the water, I
add the yeast, say 14 lbs., the syrup or extract of malt, say 14 lbs., and a proportion,
say 10 lbs., of the sack of flour; after well mixing the above, I allow the ferment to
stand for about an hour. In this ferment a large proportion of the syrup or extract
of malt is consumed by the yeast and is consequently evolved in carbon dioxide;
when this ferment is ready for use the remainder of the water is added and dough is
made in the usual manner.
In recapitulation I would state that the following advantages are obtained by the
use of my invention, viz., the flavour of the bread is improved, the inorgoration,
nourishment, and reproduction of the yeast are obtained through the syrup or extract

page_text: of malt added thereto being the most suitable and assimilable of yeast food; the use
of yeast treated according to my invention quickens the process of fermentation,
thus minimising the risk of sour bread, and by the vigour of the fermentation induced
by the use of the malt extract in combination with the yeast, it is possible to make
bread with slacker dough, thus enabling a larger yield of bread to be obtained, and
ensuring its keeping moist and eatable for a longer period than when made with yeast
in the ordinary manner.
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 :-
The treatment or regeneration of yeast to be used in the process of bread making
and in the preparation of paste and dough for pastry cooks and biscuit bakers,
which consists in diluting the same with warm water and adding thereto syrup or
extract of malt, substantially as horoin described and for the purpose stated.
Dated this 9th day of December 1900.
EUGENE LEONIE,
By Harris & Mills,
23, Southampton Buildings, London, W.C., Agents.
noba