Improvements in or relating to the Manufacture of Bread.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in or relating to the Manufacture of Bread.
I, LÉON DATHIS, of 33, Avenue de l'Opera, Paris, in the Republic of France,
Engineer, do hereby declare the nature of this invention to be as follows:-
This invention relates to improvements in the manufacture of bread in order
to ensure the bread being perfectly aseptic without any antiseptic or chemical
substance for that purpose being used. A series of apparatus is employed which
triturate or knead the dough in a thorough manner until it becomes thoroughly
digestible, regulate its fermentation and give it mechanically the desired shape
and generally performs all the required operations up to and including placing
the bread in the oven.
In the process according to the present invention, all these operations are
effected whereby contact of the hands of the operator with the dough is avoided.
In ordinary bread-making processes this contact is unavoidable and is all the
more dangerous if the baker is affected by any disease, the germs of which can
be transmitted to the dough which he manipulates and works. The germs of
said disease may thus be transmitted to the consumer, as they are by no means
destroyed by the baking of the bread, the temperature in its interior never
reaching 100° C.
Moreover, the application of the mechanical devices according to the present
invention not only does away with the ordinary work of the baker and the
serious drawbacks resulting therefrom, but also enables the manufacture to he
much more economical.
In order to make the invention better understood the successive operations and
the apparatus for their practical and economical application will be hereinafter
described but only by way of example.
Kneading. The mechanical kneading device according to the present inven-
tion consists of
1) A rotatable vessel or trough having a double bottom into which is intro-
duced water which is maintained at the desired temperature.
2) Arms provided with forks or mixers operated from a crank shaft and
successively dipping into the dough contained in the rotating trough which
they knead in the same way as a baker, only in a more uniform and thorough
manner.
Dough-measuring device (toise â pàte). The dough to which leaven has been
added is placed in a receptacle under a dough-measuring device the sliding rod
of which is graduated and the base of which is raised to a desired height so that
when the dough rises after having fermented to a sufficient extent an electric
contact is closed and a bell rings.
Moulding machine. This machine consists of two cylinders turning in opposite
directions, against which two press rolls mounted on two double balancing beams
are successively applied by means of a cam,

page_text: These rolls communicate a reciprocating motion to two endless bands travelling
between two parallel tables, between which the dough is moved and formed of
a desired thickness and length according as the parallel planes are moved towards
or from each other by means of two dises regulating this distance. A piece of
dough of a desired weight is placed at the mouth or entry of the apparatus and
comes out ready formed at the other end.
Fermentation frames (châssis de pousse). The formed masses are placed on a
circular frame provided with a series of grooves covered with canvas whereby
a series of culverts or recesses are formed in which the loaves or rolls remain
until they are to be put into the oven. The process of fermentation and aeration
takes place on this frame. For flat loaves the grooves in the frame are suppressed.
The fermentation frame is placed in a compartment of a fermentation cupboard,
which is maintained at a suitable temperature by a thermosyphon or other suit-
able means.
This compartment is closed during the period required for fermen-
tation.
When the loaf is ready the fermentation frame is placed in a ventilating or
aerating compartment on a platform enabling it to be turned and to receive in
a more regular manner the air-current drawn in by a blower or fan, the object
of this operation being to dry the upper-crust of loaves and harden them before
transferring them into the oven. At the end of this operation the frame is
removed from its compartment and placed on a reversing device.
Reversing apparatus. This apparatus consists of a device mounted on rails
and provided with a shaft with arms and capable of rotating. The arms are
provided at the ends with catches.
The apparatus works as follows.
1. The fermentation frame is placed on the shaft and secured to it in four
points by means of the catches or fastening devices.
2. Over it is placed upside down a movable grating on which the loaves are
to be introduced into the oven and the four catches are closed so as to secure this
grating also. Then the shaft, fermentation frame and movable grate are all
secured together. By means say of a hand wheel the shaft is turned through
half a revolution. The fermentation frame thus comes to the top and the grate
to the bottom and all the loaves are transferred to the latter in a similar manner
to that in which an omelette is turned out into a dish. The movable or metallic
grate receives the loaves from the reversing apparatus in the manner described
supports them whilst they are introduced into the oven baked and removed and
its impression on the bottom of the loaf constitutes a trade mark.
Double turningtable. This table consists of
1. A leg.
2. A vertical shaft pivotted in said leg.
3. A frame supporting at its two ends turning tables pivotting about their axes.
The frame is secured to the vertical shaft so as to oscillate like a weighing
machine in which the turning tables represent the two scale pans and by means
of a stop-key capable of being fixed as desired either in a horizontal or an inclined
position.
In this way the two turning tables can pivot about the leg serving either as a
horizontal or an inclined axis in order to be used for the ovens and the reversing
apparatus as will be hereinafter explained. The loaves having been overturned
on to the movable grating the reversing apparatus is moved until it comes over
the turning table which in the meantime has been inclined to enable it to pass
under the grating. The four catches are then released. The grating with its
loaves is thus placed on the turning table. The reversing apparatus with the
fermentation frame which remains secured to it is then withdrawn. The loaf
or loaves thus uncovered are provided with incisions or marks as desired. The
table is raised into a horizontal position and brought under the transferring
device which seizes the grating containing the loaves by means say of a hook
the cover of the oven being raised by means of a balance weight and the grating

page_text: is transferred onto a plate provided with rollers the hook is detached the oven
closed, steam introduced and the operation is finished.
The withdrawal from the oven is effected in a similar manner and it is possible
if it is desired to effect the withdrawal from the oven onto one of the turning
tables to have the next quantity to be baked ready on the other table and to
introduce it into the oven without closing it in the meantime. It must be
observed that the turning table may be arranged so as to serve for four ovens
In this way
and the reversing apparatus also may serve for four other ovens.
two double turning tables and one reversing apparatus are required for each
eight ovens.
Oven. The oven according to the present invention is an oven radiating con-
tinuous heat. It consists of,
1. A furnace and flues made of refractory material forming a heat generator
and equalizer.
2. A trough or vessel placed above said furnace.
3. A disc with double walls provided with rollers and resting on a toothed
rack about the middle of the height of the trough.
4. A movable grating resting on said rollers on the disc the grating serving to
place the loaves into the oven in one lot as hereinbefore described.
5. A bell which is connected with the trough, serving as a cover, and may
be raised or lowered as desired by means of a balance weight mounted on say,
a column.
The whole has preferably double walls between which is placed some material
which is a bad conductor of heat, such for instance as fossil-flour or other suitable
material.
The continuous heat generated by the furnace passes through a metallic
plate at the bottom of the trough and radiates throughout the oven in all direc-
tions on to the bread which is suspended in the centre of this radiating heat on
the grating on which it rests in the oven.
A steaming apparatus vaporises water in the oven after the bread has been
introduced.
A thermometer may be employed to indicate the temperature in the interior
of the oven.
A window may be arranged at the side to enable the progress of baking to be
observed at all times.
The idea of introducing a whole batch at once into the oven (hereinbefore
described by way of example) by means of fermentation frame, reversing appara-
tus turning tables etc. may be applied, whatever kind of oven be used whether
round, square, oval or with movable or fixed dome etc. by slightly altering the
details.
The numbers shape dimensions etc. of the herein before described parts and
their total or partial combination may be modified in various ways.
Dated this 12th day of February 1898.
BOULT & WADE,
Agents for the Applicant.

page_text: the same is to be performed, to be particularly described and ascertained in and
by the following statement:
-
This invention relates to improvements in the manufacture of bread in order
to ensure the bread being perfectly aseptic without any antiseptic or chemical
substance for that purpose being used. A series of apparatus is employed which
triturate or knead the dough in a thorough manner until it becomes thoroughly
digestible, regulate its fermentation, and give it mechanically the desired shape
and generally performs all the required operations up to and including placing
the bread in the oven.
In the process according to the present invention, all these operations are
effected in such manner that contact of the hands of the operator with the dough
is avoided. In ordinary bread-making processes this contact is unavoidable,
and is all the more dangerous if the baker is affected by any disease, the germs
of which can be transmitted to the dough which he manipulates and works. The
germs of said disease may thus be transmitted to the consumer, as they are by
no means destroyed by the baking of the bread, the temperature in its interior
never reaching 100° C.
Moreover, the application of the mechanical devices according to the present
invention not only does away with the ordinary work of the baker and the
serious drawbacks resulting therefrom, but also enables the manufacture to be
much more economical.
In order to make the invention better understood the successive operations and
the apparatus, as far as the principal parts are concerned, which may differ from
those ordinarily employed in bread making for their practical and economical
application will be hereinafter described but only by way of example.
The installation, as arranged for the purpose of this invention is represented
in elevation in Fig. 1; in plan in Fig. 2; which views show the essential parts,
as successively enumerated hereunder, Figs. 3, 4, 5 and 6 showing details.
Kneading. The mechanical kneading device according to the present inven-
tion consists of
1) A rotatable vessel or trough having a double bottom into which is intro-
duced water which is maintained at the desired temperature.
2) Arms H H provided with forks or mixers operated from a crank-shaft and
successively dipping into the dough contained in the rotating trough, which they
knead in the same way as a baker, only in a more uniform and thorough manner.
Dough-measuring device. (Figs. 1, 2 and 3.) The dough to which the leaven
has been added, is placed in a receptacle under a dough-measuring device K K K
the sliding rod K₁ of which is graduated and the base of which is raised to a
desired height so that when the dough rises after having fermented to a sufficient
extent, an electric contact is closed by the said rod K and a bell rings.
Moulding machine. The moulding machine, shown in side elevation in
Figure 3 (Fig. 3 being a cross section of the tables and bands) consists of two
tables e el between which move, in opposite directions, two endless bands d .
These tables regulate, according to their distance from each other, the thickness
of the loaves to be formed. At the entrance the tables are provided with buttons
or projections e²e, which, by penetrating into the dough, facilitate its movement
and the drawing out action which it is to receive between the tables e e¹. The
space between the two tables is regulated and maintained by cam plates PP
arranged in pairs on each side of the apparatus at the ends of the two shafts fo,
which cams are turned by arms ft adapted to engage and be held in the desired
position by notched sectors f f, or in any other convenient manner. By turning
the cam plates f2 f3 about their shafts fo the pins e e, to which the upper table
is connected, are caused to rise or sink.
The table el is mounted on hinged guide bars 62 63 on both sides of the appara-
tus, of which 63 is an angular piece like a bell crank lever, which receives an
up and down movement from a lever according as to whether the dough

page_text: advances or moves backwards according to the alternating movements of the
endless bands dd, thus combining with this reciprocating movement a movement
of increasing and decreasing pressure upon the dough.
The alternate movement of the endless bands d¹² is obtained in the following
manner: The rollers a a' conveniently located upon the framework of the
machine, are intermittently turned in opposite directions, the one being driven
by a straight belt i, the other by a crossed belt ¹, both being driven by the
same drum 2, for instance.
Spring-controlled rollers c c¹ are mounted on the ends of a balance-lever or
beam d, swinging on its centre secured to the frame in such a manner that the
roller e is brought in contact with the roller a, and alternately, the roller c¹ with
the roller a³. The oscillations of the beam d is caused by a cam 6 driven by a
belt worked from the shaft which carries the pulley 2, the periphery of the
cam being constantly in contact with roller b¹ placed at one end of the beam d,
a spring r acting on the other end of the beam, normally tending to press the
roller against the cam b. As the roller is forced by the cam 6 downwards,
the band roller c¹ is pressed against the roller a¹, the band is therefore gripped
between them and actuated under the rotation of the roller a, carries the band
with it in one direction, while the table el ascends, i.e. approaches the table e by
the action of the connecting lever and the angle lever b³, causing the dough
to be pressed between the tables, and, at the same time, to be moved along in one
direction.
When, on the contrary, the cam or shorter radius portion of the roller b comes
in contact with the roller b', the balance lever d moves in the opposite direction,
the second roller thereupon pressing upon the band ; the table c, at the
same time, through the movement of the connecting rod and angle lever
moving away from the table e. Owing to this movement of the roller c the
band is driven in the opposite direction, its engagement between the rollers a
and being at the same time released.
The endless band, by its roller secured on the same shaft as the roller do,
drives by means of the latter and a belt ³, the roller, and through it the
second endless band in a contrary direction to that of the endless band d,
and at a lesser velocity, so that the dough may always be advanced to an extent
depending upon the difference of the two velocities of the two endless bands d¹
and dª.
The dough is thus rolled, drawn out, pressed and relieved from pressure alter-
nately in its reciprocating advance motion, until it arrives at the discharge end
of the apparatus.
Fermentation frames. (Fig. 2.) The formed masses are placed on a circular
frame L provided with a series of grooves covered with canvas, whereby a series
of culverts or recesses are formed in which the loaves or rolls remain until they
are to be put into the oven. The process of fermentation and aeration takes
place on this frame. For flat loaves the grooves L' in the frame are suppressed.
The fermentation frame is placed in a compartment M¹ of a fermentation cup-
board M (Figs. 2 and 5), which is maintained at a suitable temperature for which
purpose a thermometer g may be employed. This compartment is closed during
the period required for fermentation.
When the loaf is ready, the fermentation frame L is placed in a ventilating or
aerating compartment M or the cupboard M, on a horizontally revoluble plat-
form enabling it to be turned and to receive in a more regular manner the
air-current drawn in by a blower or fan N (Figs. 2 and 5) the object of this
operation being to dry the upper crust of the loaves and harden them before
transferring them into the oven. At the end of this operation the frame L is
removed from its compartment and placed on a reversing device.
Reversing apparatus (Figs. 1, 2 and 4). This apparatus consists of a frame ()
mounted on rails and provided with a shaft P with arms F I" and capable of
rotating. The arms are provided at the ends with catches J.

page_text: PITC
ed into the oven,
baked and removed, and its impression on the bottom of the loaf constitutes a
trade-mark.
Turning table (Figs. 1, 2, 4 and 5). This table consists of
1) A support R,
2) A vertical shaft S pivoted in said support,
3) A frame R supporting at its two ends turning tables T T pivoting about
their axes.
This frame R' is secured to the vertical shaft S of the support R so as to
oscillate like a weighing machine in which the turning tables T represent the
two scale pans, and, by means of a stop-key T capable of being fixed as desired
either in a horizontal or an inclined position.
In this way the two turning tables T can pivot about their support R serving
either as a horizontal or an inclined axis in order to be used for the ovens U₁,
provided with an ordinary flue U", and the reversing apparatus as will be herein-
after explained. The loaves having been overturned on to the movable grating k,
the reversing apparatus is moved until it comes over one of the turning tables T,
which in the meantime has been inclined to enable it to pass under the grating
(Fig. 4). The four catches are then released, and the grating k with its loaves
is thus placed on the turning table T. The reversing apparatus with the fermen-
tation frame L which remains secured to it, is then withdrawn. The loaf or
loaves thus uncovered are provided with incisions or marks as desired. The
table T is raised into a horizontal position and brought under the transferring
device U (Fig. 5) which seizes the grating containing the loaves, by means
say of a hook V-the cover D of the oven. U being raised by means of a balance-
weight X, and the grating k is then transferred on to a plate G, provided with
rollers, the hook V is detached, the oven closed, steam introduced and the opera-
tion is finished.
The withdrawal from the oven is effected in a similar manner, and it is
possible, if it is desired to effect the withdrawal from the oven on to one of the
turning tables T, to have the next quantity of bread to be baked ready on the
other table and to introduce it into the oven without closing it in the meantime.
It must be observed that the turning table T may be arranged so as to serve for
four ovens, and the reversing apparatus also may serve for four other ovens.
this way two double turning tables and one reversing apparatus are required
for each eight ovens.
In
Oven (Figs. 1, 2, 5 and 6). The oven U according to the present invention is
an oven radiating continuous heat. It consists of
1) A furnace A and flues made of refractory material, forming a heat-generator
and equalizer:
2) A trough or vessel B placed above said furnace:
3) A frame C with double walls provided with rollers C¹ and resting on a
rack or support G¹ about the middle of the height of the trough:
4) A movable grating k resting on said rollers C₁ on the frame C, the grating
serving to introduce the loaves into the oven in one lot as herein before described;

page_text: 5) A bell D arranged over the trough B, serving as a cover, which may be
raised or lowered as desired by means of a balance weight X, mounted on, say,
a column X1, Figure 5.
The whole has preferably double walls between which is placed some material
11, B1, which is a bad conductor of heat, such for instance as fossil meal or other
suitable material.
The continuous heat generated by the furnace A passes through a metallic
plate A at the bottom of the trough B, and radiates throughout the oven in all
directions on to the bread which is suspended in the centre of this radiating heat
on the grating on which it rests in the oven.
A steaming apparatus D3 vaporises water in the oven after the bread has been
introduced.
A thermometer E may be employed to indicate the temperature in the interior
of the oven.
A window is arranged at the side to enable the progress of baking to be
observed at all times.
The introduction of a whole batch at once into the oven (hereinbefore described
by way of example) by means of fermentation frame L, reversing apparatus 0,
turning tables T etc. may be effected, whatever kind of oven be used, whether
round, square, oval, or with movable or fixed dome, etc., by slightly altering
the details.
The numbers, shape, dimensions etc. of the hereinbefore described parts and
their total or partial combination may be modified in various ways.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
1. The method of manufacturing bread substantially as described.
2. A mechanical kneading device comprising a rotating trough with double
bottom and with arms provided with forks for effecting the kneading of the
paste, substantially as described.
3. A dough-measuring device for regulating and indicating the degree of
fermentation of the paste mixed with yeast, substantially as described.
4. A machine for moulding loaves to the desired thickness and length by
means of endless bands travelling between two parallel tables, substantially as
described.
5. A fermentation frame covered with canvas and having either a flat or
grooved surface according to the shape to be given to the loaves, said frame
supporting the loaves during the period of fermentation and aeration, sub-
stantially as described.
6. Reversing apparatus for receiving the fermentation frame on its removal
from the fermentation cupboard, to enable it to be covered by a grating on
which the loaves are to be introduced into the oven, the reversal of the apparatus
placing the loaves on said grating ready to be introduced into the oven, sub-
stantially as described.
7. A double turning or rotating table for receiving the grating from the
reversing apparatus and placing it under the transferring device for placing
said grating in the oven, the table being also utilised for the removal of loaves
from the oven, substantially as described.
8. An oven with continuous radiation of heat, comprising: a furnace and
flues of refractory material forming a heat-generator and equaliser, a trough
above said furnace, a plate with double walls provided with rollers and resting
on tooth racks at about the centre of the height of the trough, a movable grating
resting on said rollers and serving for introducing the loaves in one hatch into
the oven, a cover for the trough and adapted to be raised or lowered as desired,
the trough being surrounded with a non-conductor of heat, and provided with a
steaming device for vapourising water in the oven when the loaves are intro-

page_text: duced; a thermometer and a window being provided if desired, substantially as
described,
9. The combination and arrangement of parts constituting the complete bread
baking apparatus substantially as described or illustrated in the accompanying
drawings.
Dated this 11th day of Navambar 1808
BOULT & WADE,
Agents for the Applicant.