Improvements in the Manufacture of Bread, Cakes, and other similar Food.
Year: 1895

page_text: PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Bread, Cakes, and other
similar Food.
We, GEORGE ARCHIBALD CLOWES, of Needham Market, in the County of
Suffolk, Maltster, MAURICE PAUL HATSCHEK, of 51 Fulham Park Gardens, in
the County of Middlesex, Chemical Engineer, and LAWRENCE BRIANT, of
24 Holborn Viaduct, in the County of London, Analytical Chemist, do hereby
declare the nature of this invention to be as follows:-
Heretofore a certain proportion of flour prepared from ordinary brewers' malt
has been combined with ordinary flour in the manufacture of bread; malt extract
of high diastasic value has also been combined with ordinary flour in the manu-
facture of bread, but in either case the malt flour or the malt extract did not
possess in addition to the ordinary diastase certain enzymes which are lost in the
method of preparing ordinary brewers' malt or malt extract but which should exist
in the malt we use. The use of malt flour prepared from ordinary brewers' malt
has not however been attended with success, in fact malt extract has been found to
give better results.
We have discovered that by using a malt flour made from a specially prepared
malt giving 70 degrees or more of diastasic value as determined by Lintner's
process, and containing also appreciable amounts of the cellulose dissolving enzyme
-cytase, such malt flour when added to ordinary flour in the manufacture of
bread or other like food, produces an improved quality of bread or other food
superior to that obtained either by the use of ordinary malt flour or by the use
of malt extract.
We are aware that malt of the character proposed to be used by us in the
manufacture of diastasic malt flour has hitherto been prepared for the use of
brewers and distillers, but such has not to our knowledge been heretofore used in
the form of flour in the manufacture of bread and the like.
The special malt we employ is prepared in a known manner, namely by steeping
suitable barley, by preference Smyrna or South European growths, for 50 to 60 hours,
and afterwards submitting it to rapid germination. This rapid germination is
encouraged by copious supplies of water sprinkled on the germinating barley, thus
encouraging the development of the before mentioned enzymes, which we are
careful to retain in the process of drying on the kiln by submitting the malt to a
slowly progressive heat which at the end of a lengthened period of four to five days
does not exceed 120 degrees Fahrenheit.
The malt thus prepared is reduced to flour by grinding in a suitable mill and the
bran removed by sifting out to the extent of about one fifth of the original weight
of the malt.
In the manufacture of our improved bread or other like food the malt flour as
above prepared is added to the ferment prepared by some bakers at the time
that such is set to work, but when this process is not resorted to the malt flour
should be carefully mixed with the sponging or doughing liquor or water at least
one hour before it is used, during which time the mixture should be stirred
occasionally. The quantity of malt flour to be used is 1 pound to 280 pounds of
millers' flour, but this proportion may be varied according to the requirements of
the baker or the quality of flour used. The heat of the ferment or of the sponging

page_text: or doughing liquor or water should never exceed 100 degrees Fahrenheit in order to
ensure the beneficial action of the enzymes above referred to.
Dated this 20th day of September 1895.
HARRIS & MILLS,
23 Southampton Buildings, London, W.C., Agents.
Improvements in the Manufacture of Bread, Cakes, and other
similar Food.
We, GEORGE ARCHIBALD CLOWES, of Needham Market, in the County of
Suffolk, Maltster, MAURICE PAUL HATSCHEк, of 51, Fulham Park Gardens, in
the County. of Middlesex, Chemical Engineer, and LAWRENCE BRIANT, of
24 Holborn Viaduct, in the County of London, Analytical Chemist, 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:-
Heretofore a certain proportion of flour prepared from ordinary brewers' malt has
been combined with ordinary flour in the manufacture of bread, with a view to
imparting a pleasant and distinct malt flavour to the bread to which such malt
flour has been added, thus enabling it to be termed "malt bread." Malt capable
of imparting this distinctive malt flavour differs, as will be hereinafter shown,
materially from our malt flour, which imparts no distinctive malt flavour, which
malt flavour can only be satisfactorily imported into bread designated
"malt
bread," hut would not be applicable or desirable in ordinary bakers' household
bread. Malt extract of high diastasic value has also been combined with ordinary
flour in the manufacture of bread, but in either case the malt flour or malt extract
did not possess, in addition to the ordinary diastase, certain enzymes, which are lost
in the method of preparing ordinary brewers' malt or malt extract, but which do
exist in the malt or malt flour which we use. The use of malt flour prepared
from ordinary brewers' malt has not however been attended with very marked
success; some malt extracts, however, have been found to give good results
but, unlike our diastasic malt flour, cannot be added to ordinary flour in its dry
condition.
We have discovered that by using a malt flour made from a specially prepared
malt giving 70 degrees or more of diastasic value as determined by Lintner's process,
and containing peptase, as also appreciable amounts of the cellulose dissolving
enzyme-cytase, which enzyme has been, so far as we are aware, non-existent in
malt flour used for baking purposes, such malt flour, when added to ordinary
Hour in the manufacture of bread or other like food, produces an improved quality
of bread or other food superior to that obtained either by the use of ordinary malt
flour or by the use of malt extract.
We have also discovered that malt flour made from the said specially prepared
malt, containing as it does soluble albuminous matter in the form of diastase,
peptase, cytase, &c., acts as a food to the yeast employed in bread making,
stimulating it much more than malt extract and thus hastening the process of
fermentation in a proportionate degree.
We are aware that malt of the character proposed to be used by us in the
manufacture of diastasic malt flour has hitherto been prepared for the use of
distillers, but such has not to our knowledge been heretofore used in the form of
flour in the manufacture of bread and the like.
The special malt we employ is epprared in a known manner, namely, by using
suitable English or foreign barley, wheat, rye, oats, maize, or other cereals

page_text: or seeds containing and capable of developing diastase, cytase, &c., which grain
or seed is steeped for from 50 to 70 hours and afterwards submitted to rapid
germination. This rapid germination is encouraged by copious supplies of water
sprinkled on the germinating barley, wheat, rye, oats, maize, or other cereals or
seeds, thus encouraging the development of the before mentioned enzymes, which
are carefully retained in the process of drying on the kiln by submitting the malt
to a slowly progressive heat, which at the end of the drying period does not exceed
120 degrees Fahrenheit. Malt dried at temperatures below the above heat has
practically no flavour of malt, and consequently could not be used to impart a malt
flavour to bread. To acquire such a malt flavour, the malt would have to be
submitted to a temperature of not less than 160° Fahrenheit, at which temperature
cytase would long before have entirely disappeared, whilst diastase would be
distinctly crippled in its power to convert starch into maltose. The malt we
propose to use has no flavour of malt in itself, but has the power by the presence
of the before mentioned enzymes-diastase, cytase, &c.—to produce a marked
sweetness and moisture in bread.
The malt prepared as above stated is reduced to flour by grinding in a suitable
mill and the bran removed by sifting out to the extent of about one fifth or more
of the original weight of the malt. By the use of this flour we are able to replace
in soluble, and therefore a suitable and actually more digestible form, the
albuminous matters which roller milling now separates, and this without any
sacrifice in the whiteness of the bread.
In the manufacture of our improved bread or other like food, the malt flour as
above prepared may be added to the "ferment"-prepared by some bakers-at
the time that such is set to work. When this process is not resorted to, the malt
flour may be carefully mixed with the sponging or doughing liquor or water,
wherein it should be occasionally stirred; or it may be added by the miller or
baker either in the course of milling operations or when blending the various flours
required by the baker. The quantity of malt flour to be used is 1 lb. to the sack
(280 lbs.) of miller's flour, but this proportion may be varied according to the
The heat of the
requirements of the baker or the quality of flour used.
ferment or of the sponging or doughing liquor or water should never exceed
100 degrees Fahrenheit in order to ensure the beneficial action of the enzymes
above referred to.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is :-
The introduction into flour, or dough made from flour, of enzymes by mixing
with the flour or dough a proportion of malt (specially prepared as hereinbefore
described) in the manner and for the purposes mentioned.
1004
HARRIS & MILLS,
23 Southampton Buildings, London, W.C., Agents.