Year: 1896

page_text: Date of Application, 6th Aug., 1896
Complete Specification Left, 6th May, 1897-Accepted, 12th June, 1897
I, WILLIAM ELLISON ROWLANDS, of 34 Tynwald Hill, Stoneycroft in the
City of Liverpool, Chemical Manure Manufacturer, do hereby declare the nature
of this invention to be as follows:-
This invention has for its object a bread stuff and bread made therefrom more
digestible than ordinary bread.
The invention consists in taking wheat after it has been well washed damping
the same if it be dry and subjecting it if necessary to a gentle heat until such time-
as it shall have germinated to a given degree. The exact amount of germination
has yet to be found out by experiment. When the germination has arrived at the
right point the wheat is quickly dried and then ground if for bread stuff or if it
have to be made direct into bread it can be at once in its moist germinated state
mixed with yeast and made into bread in the usual course with or without salt.
flavourings, raisins, currants, almonds or any other ordinary addition for the
manufacture of cake or bread. For some kinds of food it is more preferable to
add to the germinated wheat a given percentage of ordinary flour or middlings
varying from 50 per cent. to 200 per cent. of the weight of the germinated grain
calculated as dry.
Deted the 5th day of August 1896
WM. P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Patent Agents for the Applicant.
I, WILLIAM ELLISON ROWLANDS of 34, Tynwald Hill, Stoneycroft in the
City of Liverpool, Chemical Manure Manufacturer, 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 has for its object a bread stuff and bread made therefrom more
digestible than ordinary bread.
The invention consists in taking wheat after it has been well washed, damping.
the same to saturation or thereabouts if it be dry, and subjecting it, preferably in a.
thick layer, if necessary, to a gentle heat until such time as it shall have germinated
to a given degree. In practice I find that with a layer of about eight inches deep,.
it requires from ten to twenty hours when the heat ranges from eighty to one
hundred and twenty degrees Fahrenheit. When the germination has arrived at.
this point, the germs then being distinctly projecting outside the normal contour of
the grain, the wheat is quickly dried and then ground, if for bread stuffs, or if it.
have to be made direct into bread, it can at once in its moist germinated state be
mixed with yeast and made into bread in the usual course with or without salt,.

page_text: flavourings, raisins, currants, almonds, or any other ordinary addition for the
manufacture of cake or bread. For some kinds of food it is preferable to add to the
germinated wheat a given percentage of ordinary flour or middlings varying from
ten per cent. to fifty per cent. of the weight of the germinated grain calculated
as dry.
In thus describing my invention I wish it to be understood that it is not necessary
that the germ should project outside the normal contour of the grain, but the
amount of germination which I require can in many cases and with some quality of
grain be arrived at before germination has advanced to this extent.
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. A bread stuff consisting of wheat slightly germinated, dried and ground in the
manner substantially as described.
2. The improvement in bread, which consists in forming it in part or whole of
flour or wheat artificially slightly germinated, substantially as described and with
or without any, some or all of the other ingredients herein set forth.
Dated this 5th day of May 1897.
WM. P. THOMPSON & Co.,
Of Liverpool, Manchester, Birmingham, and London, Patent Agents.