IMPROVEMENTS IN THE PROCESS OF MAKING BREAD AND IN APPARATUS THEREFOR to be as follows:-
Year: 1884

page_text: I, WILLIAM JONES at the Office for Patents, 6, Lord Street, Liverpool, in the
county of Lancaster, Baker, do hereby declare the nature of the said invention
for "IMPROVEMENTS IN THE PROCESS OF MAKING BREAD AND IN APPARATUS
THEREFOR to be as follows:-
"
The object of this invention is to improve the process at present adopted in
preparing bread for baking, and by this means to produce a better quality of bread,
and one more easy of digestion. It consists in so manipulating the dough during
the time of making as to, at one or more intervals during the process, drive off
from it all the gases caused or produced during fermentation, and then allowing it
to stand until it has again risen, also in the machine or apparatus adapted for the
process.
The ferment is prepared in the usual manner with what are well known
proportions of Barn, Water, and Salt, and after being allowed to stand for about
four hours the flour is added; and the sponge prepared. When the fermentation
has continued for sufficient length of time, say for eight hours, the sponge is
broken up, and the remainder of the flour added, making a light dough which is
allowed to stand for half an hour. The dough is now perineated with the gases
evolved during the fermentation, and is in the condition in which it usually is
when placed in the oven. At this point of the process, preferably by means of a
machine such as hereinafter described, I take the dough from the trough and
knead, work, or compress it until the gases are pressed completely or nearly so out
of it, or in technical phraseology all the life is taken out of it; after which the
dough is again placed in the trough, and covered up until life begins to return to
it, or until it has again risen. It is then again subjected to the rolling or squeezing.
pressure of the machine, until again all the gases are eliminated, and allowed to
stand for another half hour or so. The dough is then scaled or weighed off to the
sizes required, moulded up, allowed to stand another half hour, then placed into a
sharp oven, and baked froin one, to one and a quarter hours as may be required.
The machine I have designed for the purpose of carrying out the above mentioned
processes consists of a table supported on suitable framework over or on top of which
a second or travelling table fixed in slides is caused to move to and fro by means of a

page_text: pinion working in a rack on its under side, or by other suitable means (such as an
eccentric) which are known for converting rotary into reciprocating motion. It
may be actuated by a hand handle or by strap and pulley, in which latter case a
reversing motion, such for instance as is known in connection with planing machines
could be added. Above the travelling table is placed a roller sliding in pedestals
and raised or lowered by a screw or spring. This roller is geared to the spindle
which actuates the travelling table, and caused to revolve preferably in the reverse
direction. The dough to be operated upon is placed on the travelling table, which
is passed to and fro under the roller until the operation is completed.
I have only described the dough being operated upon by the machine twice during
the time of making the bread, but it could be so manipulated oftener if thought
desirable or necessary.
WM P. THOMPSON & Co.,
Agents for the Applicant.
THE
I WILLIAM JONES of 144, North Hill Street, Liverpool, Lancashire, Baker do
hereby declare the nature of my said invention for IMPROVEMENTS IN
PROCESS OF MAKING BREAD AND IN APPARATUS THEREFOR" and in what manner
the same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The object of this invention is to improve the process at present. adopted in
preparing bread for baking and by this means to produce a better quality of bread,
and one more casy of digestion. It consists in so manipulating the dough during
the time of making as to, at one or more intervals during the process, drive
off from it all or the greater portion of the gases caused or produced during
fermentation, and then allowing it to stand until it has again risen also in the
machine or apparatus adapted for the process.
The ferment is prepared in the usual manner with what are well known
proportions of barm, water, and salt, and after being allowed to stand for about
four hours the flour is added and the sponge prepared.
When the fermentation has continued for sufficient length of time, say for eight
hours, the sponge is broken up, and the remainder of the flour added making
a light dough which is allowed to stand for half an hour. The dough is now
permeated with the gases evolved during the fermentation, and is in the condition
in which it usually is when placed in the oven. At this point of the process,
preferably by means of a machine such as hereinafter described, I take the dough
from the trough and knead work or compress. it until the gases are pressed
completely or nearly so out of it, or in technical phraseology all the life is taken
out of it; after which the dough is again placed in the trough and covered up
until life begins to return to it, or until it has again risen. It is then again
subjected to the rolling or squeezing pressure of the machine until again all or the
greater portion of the gases are eliminated and allowed to stand for another half

page_text: hour or so.
The dough may be compressed or passed through the machine so as to
squeeze out the gases any number of times the operator may desire to do so, but
I consider a second or third time sufficient. The dough is then scaled or weighed
off to the sizes required, moulded up, allowed to stand another half hour, then
placed into a sharp oven, and baked from one to one and a quarter hours as inay
be required.
The machine I have designed for the purpose of carrying out the above mentioned
processes is better described by aid of the accompanying drawings, in which Figure 1
is a side elevation. Figure 2 an end elevation Figure 3 enlarged side elevation of
apparatus for scattering flour over the dough, and Figure 4 front elevation of
same.
In these A is the framework of the machine Ba table capable of moving to and
fro between the frames A. The table B is provided on its under side with
V grooves C which slide upon inverted V shaped slides D. The solid V slides may
be upon the under side of the table and fit into stationary V grooves, but I prefer
the arrangement shewn, as flour is thus prevented from lying in and possibly
clogging the slide which would otherwise be the case. The table is caused to
move to and fro by means of a pinion E working in a rack F on its under side or,
by other suitable means, (such as an eccentric) which are known for converting
rotary into reciprocating motion. The pinion receives motion from the train of
wheels shewn which may be actuated by hand or by strap and pulley, in which
latter case a reversing motion such for instance as is known in connection with
planing machines or mangles could be added. Above the travelling table is placed
a roller G the journals H of which are carried in slides I in the frames A.
journals are each connected to screws J passing down from the top of the machine,
and by these screws they are raised and lowered so that the roller may be placed at
any desired height, and as the dough is passed to and fro under it with the motion
of the table it can be gradually lowered until the dough is spread out perfectly flat
or as flat as is desired. The two screws J are connected together by spindle J' and
the gearing so that the screws will move synchronously, being actuated by the
handle . The roller is geared to the train of wheels from the actuating handle or
pulley and caused to revolve preferably with the same surface speed as the table,
so that the roller may press easily and without much friction on the dough passing
under it. The dough to be operated upon is placed on the travelling table, which
is passed to and fro under the roller until the operation is completed.
These
During the process of rolling or squeezing the dough in order to prevent it
sticking or adhering to the roller, it is desirable that the dough should be sprinkled
with dry flour, and although I prefer to do this by hand as may be required, for
power driven machines an apparatus such as is shewn on sheet 2 will at times be
found advantageous. I do not however make any claim for this, as the apparatus
may be made with or without it. K is an oblong box preferably square perforated
on its under side and provided with an opening at top through which it may be
filled with flour. One of these boxes is placed toward the front and one towards
the back of the machine as the flour should be scattered on the dough just previous
to its passing under the roller. The dusting box K is carried on a square spindle L
fitting into a bracket M at one end which prevents any rotary motion. It has
however a transverse horizontal intermittent notion which causes the flour to shako
through the perforations in the underside. At or near the ends L' of each of the
square spindles L is placed a pulley N carrying a pawl n and revolving on л
sleeve O on the end of the spindle which has been turned round to receive it.
Keyed or otherwise secured to the sleeve O is a ratchet wheel P with which the
paul n engages. The pulleys N are driven by a strap from a pulley N' over the
shaft which drives the table. The ratchet wheels P are set as shewn in Figure 3
so that one only is moved at a time. The ends of the sleeves are cut or stepped
as shown at o, and as the sleeves revolve the stepped ends o come in contact with
similar steps cut in washers R on the shaft,and press the spindle L first to one side
and then to the other, the spiral springs S S₁ forcing it back each time with a jerk.

page_text: The bracket T carries the sleeve O, and the collars or washers made fast to the
sleeve prevent it moving with the spindle.
In the manufacture of biscuits I am aware that the dough has been compressed'
to the required thickness by means of a machine with a travelling band or flexible
table passing between a pair of rollers, the dough being spread out on the travelling
band and compressed by the rollers, and I do not claim broadly the compressing of
dough in a machine nor a machine for such purpose.
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 :-
1st The improved process of making bread which consists in allowing the
ferment to work and the dough to rise in the usual way, then kneading, com-
pressing, or squeezing the dough preferably in a machine, until all or the greater
portion of the gases generated by the fermentation are pressed out of it, and then
after again allowing the gases to generate and the dough to rise repeating the
pressing out of the gases once, twice, or more before finally allowing them to
remain in the dough, when it is placed in the oven for baking substantially as
described.
2nd The apparatus for pressing dough in the manufacture of bread, having a
table travelling to and fro on slides over which is placed a revolving roller, whose
height above it can be adjusted and is carried in inovable sliding bearings which
are raised and lowered by means of a screw. or its mechanical equivalent
substantially_as_described_and_shewn.____