Improvements in Confectionery, and in Materials therefor.
Year: 1895

page_text: Date of Application, 4th Nov., 1895-Accepted, 9th May, 1896
COMPLETE SPECIFICATION.
Improvements in Confectionery, and in Materials therefor.
I, HEINRICH JOACHIM JULIUS LANGLA, of Schulterblatt No. 59B, Altona, in
the Empire of Germany, Master Baker 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 :-
The invention which forms the subject of the present application for Letters
Patent relates to a process for the production of a permanent preparation which is
capable of being used without further treatment for the preparation of con-
fectionery. It has hitherto been a noticeable inconvenience both for domestic
purposes as also for clubs, restaurants, and so forth that many kinds of confectionery,
especially the finer sorts cannot be rapidly and well produced because the persons
charged with the same are not sufficiently familiar with the preparation of the
dough, and moreover, the necessary additions thereto are not always at band for
small quantities. The present invention is designed to obviate these drawbacks
and consists in the preparation of a material which can be kept for years if
necessary, and be sold in any desired quantity however small.
This preparation
is of such a nature that by the aid of a simple recipe any person, however
inexperienced in baking can in a short time produce satisfactory confectionery.
In order to prepare the material, a given quantity of the best flour is first
thoroughly dried and then worked up with butter or fat which has been subjected
to heat for a considerable time for the purpose of destroying all septic germs, to
this mass is added powdered sugar, dried and powdered yoke of egg and albumen,
washed and carefully dried raisins and currants, as well as vanilla or other
flavouring materials according to taste, in the dried state, so that the whole
forms a semi-solid mass. In place of yeast which is incapable of preservation,
bi-carbonate of soda and tartaric acid, or any other suitable baking powder is
added, which preparation only causes the dough to rise when the mass is treated
with the requisite fluid, milk, or water. In order to aid the digestibility of the
confectionery, the same should also have added a few drops of pure hydrochloric
acid. The mixture is perfectly dried, packed in boxes and hermetically sealed.
When required for use the requisite quantity of fluid is added in the quantity
prescribed, and the whole thoroughly mixed. The mass is then further treated' the
same as ordinary dough. The proportions for mixing are regulated according to
the kinds of confectionery to be produced, and it is a particular advantage of this
process, that, without additional labour large choice in this is possible.
In order to more fully define the manner of carrying my invention into effect I
add several receipts for various confectionery by way of example by which the
method of preparing other articles can be clearly seen.
1. HAMBURG CAKES.
1000 gr. wheat meal,
200 gr. powdered sugar,
250 gr. butter,
150 gr. raisins,
150 gr. currants,
100 gr. sucade, (candied peel)

page_text: 100 gr. alumina meal (this meal is added in order to prevent
the confectionery from crumbling and consists of a
mixture of meal with 10% upwards of powdered alum).
75 gr. baking powder,
10 drops citron oil or other flavouring,
20 drops purified hydrochloric acid.

page_text: The product is worked into a dough with 1000 gr. milk, the dough is divided
into pieces of about 20 gr. formed into round biscuits and baked in a hot oven.
After they are cooled they must be cut through in the middle and roasted in a
moderate heat until golden yellow.
The above receipts show the preparation of certain confectionery, and in the
same manner without the addition of yeast and without any special knowledge
all kinds of confectionery can be prepared. This can be done in the course of
an hour to an hour and a half without the possibility of failure, the preparation
is so far complete that it only needs the addition of milk or water to form suitable
paste.
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 :-
The process for the preparation of a material for confectionery consisting
essentially in a mixture of pure and dry meal with purified fat or butter, and the
addition to this mass of powdered yoke of egg and albumen, together with other
selected, dried, and purified flavouring materials according to the kind of con-
fectionery to be made, together with a raising material, or baking powder such as
bi-carbonate of soda and tartaric acid, which will only become active on the
addition of liquid, the whole being preserved in hermetically sealed vessels until
required.
Dated this 4th day of November 1895.
W. P. THOMPSON & Co.,
31, High Holborn, London, W.C., Patent Agents for the Applicant.