Improvements in Moulds or Tins for Baking Bread and the like.
Year: 1892

page_text: Date of Application, 7th June, 1892-Accepted, 9th July, 1892
COMPLETE SPECIFICATION.
Improvements in Moulds or Tins for Baking Bread and the like.
We CHARLES LUCAS, Mill Manager, of 12 Marques, Boulogne sur Seine, and
ALEXANDRE BIABAUD, Bakehouse Builder, of 5 Rue du Roule, Paris, both in
the Republic of France, 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 statement :-
This invention for improvements in moulds or tins for baking bread and the like
has for its object to construct the mould or tin in such manner that the bread
or the like shall be baked under atmospheric pressure and shall have a regular
shape when baked.
Hitherto bread has been bakel in moulds or tins with flat sides and during the
baking the dough expanded to the shape of the mould but in cooling the bread
contracted and became concave upon the sides and formed fissures, giving access to
impurities and preventing the bread from keeping good.
In order to remedy this defect, the mould or tin is formed with double and
convex sides; the convexity corresponding to the contraction of the bread in
cooling so that the baked bread when cool has flat and even sides.
In the accompanying sheet of illustrative drawings
--
Fig. 1 is a transverse section on the line xx, Fig. 3 of a mould constructed
according to this invention;
Fig. 2 is a side view of the same showing it supported in a suitable stand
and
Fig. 3 is a front view of the mould and stand.
The mould consists essentially of the shell A and of its cover B connected to it
by a hinge and a fastening C or by other suitable means. The shell A consists of
the double lateral sides D E, tapered or enlarging towards the top so that the
baked bread can be readily withdrawn and straight or curved according to the size
or height of the bread, and of the double bottom F G curved according to the
quality of the dough employed that is to say to the contraction of the bread in
cooling. The cover B is also double H L. The cover B, sides D E, and
bottom F G are perforated with small holes for the escape of vapours and gas.
The rollers or distance pieces N secured by rivets determine the size of the annular
space between the double sides or the size of the space may be varied by means of
screws according to the quality of the dough.
The dough is put into the moulds, the moulds are closed and are put into the
furnace or several of them are supported in U-irons M curved according to the
shape of the moulds and connected by transverse bars P so as economise the space
and time and fuel, the moulds being supported on their smaller sides. During the
baking, the dough takes the form of the mould but does not stick to it, the circula-
tion of warm air in the annular space preventing it and forming a golden crust and
preserving all its nutritious qualities. When baked the loaves are removed from
the moulds and allowed to cool, the loaves being readily removed even when the
moulds are ungreased on account of their tapered form.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is
A mould or tin for baking bread and the like consisting of the double perforated
sides DE tonored and curved according to the sire of the double nerforated and

page_text: curved bottom F G and of the double perforated and curved cover HL and
arranged to be supported on its smaller side substantially as described.
Dated this 7th day of June: 1892.
WHEATLEY & MACKENZIE,
40, Chancery Lane, London, Agents.