Improvements in and relating to the Manufacture of Bread, Biscuits, and Cakes.
Year: 1899

page_text: Date of Application, 23rd Nov., 1899-Accepted, 27th Jan., 1900
COMPLETE SPECIFICATION.
Improvements in and relating to the Manufacture of Bread, Biscuits,
and Cakes.
We, MONTGOMERIE AND COMPANY, LIMITED, having our registered office at 142.
St. Vincent Street, in the County of the City of Glasgow, Manufacturers, and
JOHN MONTGOMERIE, Managing Director to said Company, do hereby declare the
nature of our 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 has reference to improvements in and relating to the manufac-
ture of bread, biscuits, and cakes, which will assist digestion and be very light
agreeable and nourishing food for people of weak digestion and for children and
infants.
Under these said improvements the bread is prepared from a mixture of wheat
flour or meal in combination with an extract compounded from the fruit of the
plant known as the pine apple (Bromelia Ananas) and from malt as described in
the specification of our application for patent of same date, and having the pre-
ceding number and treated at a suitable temperature to allow the digestive ferment
extracted from the pine apple (Bromelia Ananas) as described in said specifica-
tion to act on the albumen or albumenoids of the flour or meal.
The ferment contained in the plants of the family of Bromeliaceae (of which
the pine apple is the best known) is analogous to the action of the ferment com-
monly called pepsin and is capable of digesting albumen in a similar manner:
the combined extract of pine apple (Bromelia Ananas) and malt used in the manu-
facture of the bread and biscuits, is dscribed in the specification of aforesaid
application for patent.
And in order that the nature of our said invention, and the mode of performing
or carrying it into effect or practice may he properly understood, we shall now
proceed to describe the same in and by the following statement in writing:-
Our said invention or improvements, comprise or consist as follows:-In and
for the manufacture of bread we take a suitable quantity of water at a tempera-
ture ranging from 100 to 180 degrees Fahrenheit and we add thereto a proportion
of the special combined extract of pine apple and malt as described in the
specification of our aforesaid application for patent and we then add and mix
with the above a suitable quantity of flour, and allow the mixture to stand for
about 2 hours, so as to allow the digestive ferment of the pine apple to act on
the albumen or albumenoids of the flour. We then add thereto the remainder
of the flour or wheat meal to be used, with carbonate or bicarbonate of soda
bitartrate of potash or cream of tartar, salt, yeast, and any other seasonings or
materials required to suit the different classes of bread we are making and we
then dough or mix the whole ingredients together and cut or divide and weigh

page_text: it into loaves and place these on tins or batch them in the oven in the usual way
for batch bread.
Having thus described the nature of our said invention as applied to the manu-
facture of bread we will now proceed to describe the mode of performing or
carrying the same into effect or practice..
We have found the following proportions or quantities of materials very
suitable in the manufacture of a brown fermented bread which we prepare as
follows:
1
In accordance with our said invention we take 6 quarts of water at a tempera-
ture of about 165 degrees Fahrenheit and put it into a suitable vessel and we
put in 2 lbs. of the special combined extract of pine apple (Bromelia Ananas)
and malt as described in the specification of our aforesaid application for patent
and we then mix in 4 lbs. fine flour and allow this mixture to cool down slowly
to about 80 degrees Fahrenheit. After this prepared material becomes cool we
mix it with the following materials about 21 lbs. wheat meal and flour with a
percentage of ground wheat known as semolina say 8 per cent. of above quantity.
4 ounces carbonate of soda, 6 ounces cream of tartar, 8 ounces lard, 3 ounces of
salt and 3 ounces yeast. We then thoroughly mix and knead the whole materials
together and allow the dough to ferment for about one hour, and we then cut
or divide and weigh into loaves of suitable size and bake these in tins or in
batches in a cool oven.
In the manufacture of biscuits we have found the following quantities of
materials very suitable and which we prepare as follows:-
_ _
In accordance with our said invention we take 5 quarts water at a tempera-
ture of about 165 degrees Fahrenheit and place same into a suitable ressel and
we put in 6 lbs. of the special combined extract of pine apple (Bromelia Ananas)
and malt as described in the specification of our aforesaid application for patent,
and we then mix in 12 lbs. fine dressed wheat flour and allow this mixture to cool
down slowly. We then add to the above mixture the following ingredients 30 lbs.
fine wheat meal, 4 ounces carbonate of soda, 6 ounces of cream of tarter, 6 lbs.
lard, 1 lb. sugar. 2 ounces salt, and we afterwards mix all the above ingredients
together and knead and roll out the dough and divide or cut and bake it into
biscuits all otherwise in an ordinary manner. When making biscuits with fine
Hour, we proceed as above but substitute fine dressed flour for the wheat meal.
In the manufacture of cakes we have found the following quantities of materials
very suitable and which are prepared as follows:-
In accordance with our said invention we take 2 quarts of water at a tempera-
ture of about 165 degrees Fahrenheit and place same in a suitable vessel and we
put in 6 lbs. of the special combined extract of pine apple (Bromelia Ananas)
and malt as described in the specification of our aforesaid application for patent,
and we then mix in 4 lbs. fine dressed wheat flour and allow. this mixture to cool
down slowly. We then add to the above mixture the following ingredients,
24 lbs. fine dressed wheat flour, 3 ounces carbonate of soda, 8 ounces ground
cinnamon, 4 ounces Jamaica pepper, 1 ounces white pepper, 20 ounces ground
ginger, 6 lbs. lard, 6 lbs. sugar, 4 lbs. orange peel cut fine, 4 lbs. sultana raisins,
2 lbs. golden syrup, and 30 eggs. We afterwards mix and dough all the above
ingredients together and when thoroughly mixed weighed into cakes of any
desired weight, then mould them and place into tins of various shapes and
sizes and afterwards baked in a cool or moderately warm oven.
Having thus particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is:-
First. In the manufacture of bread, biscuits, and cakes, the combination with
the wheat flour or other ingredients of a concentrated extract of pine apple
juice (Bromelia Ananas) and an extract of malted barley, substantially as and
in the manner set fortli,

page_text: Second. Bread, biscuits, and cakes, in which a concentrated extract of pine
apple juice (Bromelia Ananas) and an extract of malted barley is used as an
ingredient, substantially as set forth.
Dated the 22nd November 1800
W. R. M. THOMSON & Co.,
96, Buchanan Street, Glasgow, Agents.