Improvements in or connected with Bread Making.
Year: 1895

page_text: Date of Application, 6th Nov., 1895-Accepted, 1st Feb., 1896
COMPLETE SPECIFICATION.
Improvements in or connected with Bread Making.
I, RUPERT LEWIS CLARKE, of, The Forbury, Reading, Berkshire, Gentleman,
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 relates to improvements in or connected with bread making and
has for its object to produce a high class bread, having good keeping qualities, and
which shall be extremely palatable and easily digested, the said bread being either
fermented or unfermented according to requirements.
In carrying my invention into practice, where an unfermented bread is required
I take the following materials in the proportions herein stated, which are based or
calculated upon the milk or water absorbing properties of the meal :-
3516 parts of unmalted meal prepared as described in the Specification of my
application for Letters Patent No. 20799 A.D. 1895, and 306, parts of inalted
wheat-meal prepared as described in the Specification of my application for Letters
Patent No. 20,798 A.D. 1895, both by weight. I then take 3072 parts of water
and add 84 parts of bicarbonate of soda (British Pharmacopæia strength) well
stirring the same, then adding 7 cubic cetimetres of pure hydrochloric acid
(specific gravity 1142) (169 H2O + NaHCO3 + HCL). This mixture to be
immediately incorporated or mixed with the meal and then baked.
=
Where a fermented bread is required, the bran may be first eliminated and an
infusion of the bran made with water, temperature 150° Fah. for 30 minutes, the
infusion is then filtered and the filtrate used instead of water in the ordinary
process of bread making. The said filtrate reduces Fehling's solution.
It is obvious that milk can be used in lieu of water in making an infusion of the
bran for 30 minutes at a temperature of 150 Fah., then the infusion can be cooled
if wanted at once, or the infusion can stand until cool, this infusion of bran is not
filtered but mixed with the remaining part of the meal where the meal has been
sifted to eliminate the bran for infusion. This process of making an infusion with
the bran is particularly adapted for use in connection with the manufacture of the
unfermented bread, but it can also be used in connection with fermented bread, if
required.
By the above description it will be understood that where water is used for
making the infusion the bran can be either eliminated or retained, but when milk
is used it is essential that the bran be retained.
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. In an unfermented bread the proportions of malted and unmalted meal and
the combining weights or proportions of water or milk, bicarbonate of soda and
hydrochloric acid all calculated upon the absorbing qualities of the meal,
substantially as herein described.
2. In a fermented bread the improved method of making the infusion of bran
with milk or water, substantially as herein described.

page_text: 3. The improvements in or connected with bread making substantially as herein
described and for the purposes specified.
Dated this 6th day of November 1895.
F. G. CASSELL
(Of Cassell & Co.),
22, Glasshouse Street, London, W., Agent for the Applicant.