Improvements in Malted and Self-raising Flours and Meals.
Year: 1895

page_text: Date of Application, 27th Feb., 1895-Accepted, 18th May, 1895
COMPLETE SPECIFICATION.
Improvements in Malted and Self-raising Flours and Meals.
I, EDWIN BULLER MITCHELL, of Hulbert Street, Easton Road, Bristol, Flour
Merchant, 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 :-
My invention relates to improvements in the preparation of flours and meals,
whereby bread and other foods made therefrom may be rendered more digestible;
and consists in the blending, of a suitable proportion of ground malt with ordinary
flour or meal: and when it is required to make the malted mixture into a self raising
flour or meal the adding thereto of the usual ingredients employed for making self-
raising flour the invention also consists in making whole-meal self-raising by adding
the necessary ingredients.
In carrying my invention into effect, I procure the best kiln-dried white malt,
and grind it to about the same degree of fineness as the flour or meal with which it
is to be incorporated; of this ground malt I place about two parts with one hundred
parts of flour or meal, thoroughly mixing the same by sifting or other mechanical
arrangements for blending flours, and then it is ready for use in the same manner
as ordinary flour or meal. When it is required to make the malted flour self raising,
the usual ingredients and proportions thereof used in the manufacture of ordinary
self-raising four are added to the malted flour and blended therewith; but for
making the malted meal self raising, on account of the quantity of gluten in the
meal, it will be necessary to increase the proportion of the various ingredients,
according to the amount of bran and the strength of the meal; in some cases, double
the quantity will be needful; and for making ordinary wheat meal or other meal self
raising, a similar increase in the ingredients to that for the malted meal is required,
the proportions being adapted to the various strengths and qualities of the meal.
On account of the digestive properties of pure malt, it may be found desirable to
considerably vary the proportions of malt used, and if the quantity is very much
increased, the flavour may become objectionable, while the increased quantity of
chemical ingredients used for the meal, either malted or plain, to make it self
raising, may also cause an unpleasant taste, both these objections, when they arise,
are overcome and the unpleasant flavours disguised or neutralised by the addition
of a small quantity of glucose, saccharum, or similar material: say a dram of
saccharum to one cwt. of meal or flour.
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 :-
1. The herein described improvements in flours and meals by the incorporation
of ground malt therewith for digestive purposes, in the manner set forth.
2. The manufacture of self-raising malted flour or meal by the addition of the
ordinary ingredients used for the purpose to malted flour and meal as herein
described, the proportions and quantities being varied according to the amount of
gluten and bran retained in the meal or flour, substantially as set forth.
3. The manufacture of self-raising wheat-meal and similar food stuffs by using an
increased quantity of the ordinary self raising ingredients, and disguising or
neutralising any unpleasant taste or flavour caused thereby, by the addition of a

page_text: small amount of glucose, saccharum or the like, substantially as and for the purposes
herein set forth and described.
Dated this 26th day of February 1895.
J. G. WESTLAKE,
2, John Street, Bristol, Applicant's Agent.