Improvements relating to the Manufacture of Bread and similar Articles of Food.
Year: 1895

page_text: Date of Application, 4th Dec., 1895
Complete Specification Left, 4th Sept., 1896-Accepted, 24th Oct., 1896
PROVISIONAL SPECIFICATION.
Improvements relating to the Manufacture of Bread and similar
Articles of Food.
I JOSEPH WALLACE of 4 Albany Terrace, Regent's Park, London, N.W.,
Gentleman, do hereby declare the nature of this invention to be as follows:-
The manufacture of what is known as aerated bread is now well known, and³
although the process is a great advance on the ordinary methods, it still leaves.
something to be desired, and the object of my invention is to produce wholesome
and satisfactory bread, cakes, and similar articles of food, without the aid of
yeast, chemical or mineral substances, or gases resulting from the mixing or
decomposition of these substances.
To this end, my invention consists essentially in causing the raising of bread,
cakes, and similar articles of food, by the introduction into a mixing vessel of
atmospheric air alone, under pressure, which air becomes incorporated with the
dough, so that on the application of heat in the operation of baking, it will expand,
and cause the rising of the dough, thus producing a thoroughly light, wholesome ·
article of food.
In carrying out my invention, I provide an air-tight mixer of any convenient
form, into the top of which I introduce the flour. At the same time, I let in, from
a tank above, a suitable quantity of water, preferably boiled and filtered, which
becomes mixed with the flour in the mixer, and produces a dough:
After a short time, 1 force into the mixer, by a suitably placed force pump, or
other convenient apparatus, atmospheric air which has been previously passed
through a wool filter, and washed in a water washer, to remove every trace of
germs..
The pressure I use for the purposes of my invention will be 25 lbs. to the square
inch, or upwards, according to the degree of aeration required.
The water supply will be measured by means of a meter, or in any other
convenient manner, and the mixer may be provided with a pressure gauge:
When the mixing is completed, the dough is allowed to flow out of the mixer,
is cut off by suitable mechanism in quantities suitable for a loaf, is passed into
tins, and baked at once.
The operation of the working parts will be effected by some suitable prime
mover, in any convenient manner.
Dated this 4th day of December 1895.
L
Improvements relating to the Manufacture of Bread and similar
Articles of Food.
1 JOSEPH WALLACE of 4 Albany Terrace, Regent's Park, London, N.W.,,
Gentleman, 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 :-
1
The process of manufacturing aerated bread, although a great advance on the

page_text: ordinary methods of making bread, still leaves something to be desired, and the
object of my invention is to produce wholesome and satisfactory bread, cakes, and
similar articles of food, without the aid of yeast, chemical or mineral substances,
or gases resulting from the mixing or decomposition of these substances.
To this end my invention consists essentially in causing the raising of bread, 5
cakes, and similar articles of food, by the introduction into a mixing vessel of
atmospheric air alone under pressure, which air becomes incorporated with the
dough, so that on the application of heat in the operation of baking, it will expand
and cause the rising of the dough, thus producing a thoroughly light, wholesome
article of food.
In carrying out my invention, I provide an air-tight mixer of any convenient
form, into the top of which I introduce the flour to be converted into dough. At
the same time, i admit to the mixer, from an elevated tank, sufficient water to
combine with the flour, and as the dough is forming, I force into the mixer,
filtered air, which becomes imprisoned in the dough.
When the mixing is completed, I discharge the dough in regulated quantities
into tins, and convey the same to the oven, the heat of which will cause the proper
rising of the dough.
In the accompanying drawing, I have shown in sectional elevation an arrangement
of mechanism designed to manufacture bread according to this invention.
A is an air-tight spherical mixer, supported in a framing B by means of
trunnions a. These trunnions are made hollow, and form bearings for a horizontal
shaft C, upon which are mounted the curved blades c, suitably shaped to revolve
freely in the spherical mixer.
C' is a spur wheel keyed on the shaft C, for transmitting rotary motion thereto
from any prime mover.
Situate above the mixer A, is a hopper D, from which the flour to be converted
into dough is discharged in regulated quantities into the mixer.
d is a slide for controlling the discharge of the flour into the mixer.
E is a pipe for conveying water to the mixer, and F is a pipe for discharging
compressed air into the dough contained in the mixer.
The water is preferably admitted to the pipe E through a water meter E', com-
municating with a water tank E2 by means of a pipe E³. To prevent the possibility
of the admissions of germs to the dough, I propose to use boiled water only.
As a precaution against impurities, I subject the air that is to be combined with
the dough to a process of filtration and washing.
G is the air filter, which is a cylindrical vessel charged with cotton wool, open
at top to admit air freely to the wool, and connected at bottom with a pipe G₁,
which leads to the bottom of an air-tight cylindrical vessel H. Water is admitted
to this vessel from the tank E2 by a pipe H', its admission being controlled by a
ball-cock.
The upper part of the vessel H forms an air chamber, which connects, through
a pipe H2, with a suction and force I.
pump This pump, which is actuated from
any prime mover, is in communication with the mixer A through the air pipe F
before mentioned.
When the pump is put in action, it will set up a partial vacuum in the cylinder H,
and thereby draw air down through the filter G, and up through the water in the
washer. The purified air is discharged by the pump into the mixer A while the
kneading of the dough is proceeding, and thus the mingling of air through
the mass of the dough will be secured.
The pressure of air which I have found in general to suffice for securing a good
result, is 25 lbs. to the square inch, which is conveniently ascertained by means of
a pressure gauge applied to the mixer, as at F¹.
The amount of water admitted to the flour averages eight gallons to one hundred-
weight of flour.
The dough, when properly.kneaded and charged with air, is, by the withdrawa
of a slide at the bottom of the mixer, discharged into a chamber K...

page_text: This chamber has a broad mouth at bottom, which opens into a cylindrical
barrel K' fitted with a hollow measuring cylinder K', capable of receiving a half
turn on its axis.
An opening in the side of this cylinder, when brought into coincidence with the
mouth of the chamber K, will allow it to receive from the chamber K a definite
proportion of dough, say, enough to form a loaf.
On the underside of the barrel K¹ is an opening corresponding to that in the
cylinder K³, and when, by a half turn of the cylinder, the two openings are brought
iuto coincidence the dough will be discharged into any suitable receptacle.
In this way, the ordinary baking tins may be rapidly filled, so that, without
delay (a matter of no small importance), the oven may be charged, and the baking
proceeded with.
Suitable cut-off taps are provided in the water pipes, as shown at e e, and the
like provision is made at f and h for cutting off the air.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what 1
claim is :-
1. The introduction of atmospheric air under pressure into the dough while in
the kneader or mixer, for the purpose of raising the bread, in place of yeast or
chemicals, or gas resulting therefrom.
2. The means above described with reference to the drawing, for producing.
aerated dough for conversion into bread and similar articles of food.
Dated this 4th day of September 1896.
NEWTON & SON,
Agents for the Applicant.