Marking or Labelling Bread and Cake.
Year: 1891

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Date of Application, 11th July, 1891
Complete Specification Left, 11th May, 1892-Accepted, 11th Oct., 1892
PROVISIONAL SPECIFICATION.
Marking or Labelling Bread and Cake.
1, PAUL PFLEIDERER, of the firm of Werner & Pfleiderer, 86 Upper Ground
Street, Blackfriars Road, London, S.E., Bakery, Chemical, Consulting, Mechanical,
and Civil Engineer, do hereby declare the nature of my said invention to be as
follows:-
Marking or labelling bread and cakes.
The ordinary breadstamps hitherto used for "cottage" or "ovencake" loaves
cut the skin of the doughloaf but do not sufficiently, or properly separate or force
apart the sides between which the knife edge letters or marks are momentarily
thrust or wedged so that immediately after the stamper is withdrawn the dough
runs together again the wound as it were heals rapidly and irregularly and the mark
becomes very indistinct or entirely illegible during baking or before the baking
process has had' time to fix it. In order to obtain well defined marks in bread
dough which will not run together or heal or weld up so quickly and irregularly it
is essential that the skin which forms the continuous envelope of a well moulded
loaf should not be roughly broken or cut but that the impression or embossing
should be made so as to leave the skin intact, or, if the skin be punched or pierced
the piercings of skin or the cores should be flat and well defined patterns corre
sponding with the top of the stamp and of sufficient superficial extent to prevent the
so formed cuts or walls of skinless dough from quickly joining and healing up
again. This object I obtain by using letters, figures and marks of much heavier or
fatter type, than the thickest or stoutest hitherto used in bread bakeries for this
purpose by keeping the type shorter or the marks shallower embossed or sunk, or in
short of a massive nature and appearance by bevelling or tapering them to such an
extent or giving them so much "draw" that the skin of the loaf becomes drawn or
inid over the raw cut sides and so further prevents running or healing up and in
order to obtain a lasting impression of the mark in the loaf I may be obliged in
some cases to support the loaf' against giving way too much by enclosing it in a
shaped box or envelope which will prevent the loaf from being pressed out of
shape.
Where the simple stamping is objected to or is by the nature of the dough
ineffective particularly in marking bottoms I leave the stamp in the dough till the
loaf is baked so that I require as many stamps as I want marked loaves in each
hatchie. I press a specially made raised or embossed or sunk mark or label into
every loaf as it goes into the oven and ouly collect these labels again when the loaf
is baked: A somewhat similar thing is often done with bread baked in tins or pans
and in this case the entire pan takes the place of my labels, the tin or sheet metal
These
of which the pans themselves are made being embossed. or stamped.
embossed pans are removed after the loaves are baked and often cause trouble by
sticking and being difficult to clean. A similar disadvantage attaches to the marks
being embossed on the oven bottoms which latter plan moreover answers only for
"cottage" or similar loaves. My method of stamping the loaves previously to
going into the oven or on the baking plate or the use of labels which, adhering to
the loaf go into the oven at the bottoms tops or sides of the loaves where on being
removed they leave the desired 'mark can be practised either directly by hand or be
combined with the operation or function of the dough or loaf dividing machine or
with the loaf blocking, moulding handing up bashing or ornamenting machine or
device as the case may be.
My plan of separate labels also for making tin or panbread offers the advantage
that it prevents.sticking enables scrupulous cleaning saves tins and enables bread of

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every mark and description to be baked in one and the same tin by merely
changing the labels and for this purpose I construct my labels so as to hang or
book them in over the sides of the pans or I line the bottom or sides of the pans or
both with a loose lining to which the required mark is attached or of which it forms
part. Where I use such pans or tins with fixed marks I rivet or solder such marks
more or less permanently to the pan or 'tin and I make such marks solid or I emboss
them on thin sheet metal or paper or other suitable material and either fill up or
leave air spaces formed between the letters or marks embossed on the linings and
the underlying wall of the pan which enables me to produce a variety of appear-
ances in the marks on the baked loaf similar to that resulting from printers using
italics or capitals or fat type to relieve the monotony of the ordinary type. These
embossed or otherwise prepared linings or labels made of material unaffected by the
beat of the oven can be used over and over again while those inade of paper of wood
and like material are thrown away after use similar to the plain paper linings quite
commonly used for lining the hoops in which cakes are baked.
My stamps for marking or stamping the dough loaves which do not remain
long in contact with the dough I make not only of metal or other suitable hard
material but in some cases I find softer materials like india rubber or similar more
or less elastic or compressible materials like those
$131
1-1
rubber, stamps to answer particularly well and I aled for making the well known
actually employ such stamps
with specially prepared non-poisonous colours or marking inks which inks will serve
either for stamping or for hand or stencil printing the marks on the loaves. Such
inks or colors having the property of assuming a certain tint or retaining such tint
while exposed and after, having been exposed to baking heat.
In some cases I provide my loaf stampers with ejection plates or devices similar
to those used in biscuit cutters thereby in my case facilitating the stamp proper to
'leave the loaves without tearing or spoiling the marks it has made.
Dated 1111001
GEO.
DOWNING,
8, Quality Court, London, W.C., Agent.
COMPLETE SPECIFICATION.
Marking or Labelling Bread and Cake.
1 PAUL PFLEIDERER of the firm of Werner and Pfleiderer 86 Upper Ground
Street Blackfriars Road, London S.E. Baking Chemical, Consulting, Mechanical
and Civil Engineer, do hereby declare the nature of my said invention and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
27
The object of my invention is, to provide bread bakers and confectioners with
facilities for stamping or marking loaves of plain and fancy daily bread, or soft
bread, as well as cake and pastry of any shape or, size, and of all kinds and qualities,
at least as clearly and distinctly as biscuit bakers usually mark their biscuits, or
"hard
or "dry" bread'; and it consists in, the use of hard or soft ör elastic
stamps, of a flat surface, or of a cylindrical or otherwise curved (roller) surface,
which is provided with embossed, or countersunk, letters or marks; and in the use
of the ordinary brush or stencil process, or of rubber or other well known stamps,
or printing devices, by means of which I print the mark on the top, bottom or sides
of the loaf in ink, or coloured or colourless adhesive (more or less liquid) substances;
and, after printing, and while still' wet, I sometimes dust the mark with dry flour
or other suitable powder.
A pure oil or fat; a mucilage; a solution or decoction of 'sugar, starch; honoy,
seaweed, or other gelatinous substance; egg, milk, or any sauce or vinegar, either
pure or mixed with any of the ordinary innocuous confectioners" colours, may be used
in a similar manner to that of ink for printing; and salt, sugar, seeds, or other
"spices or condiments, alkaline powders, for acid ink, or acid powders for alkaline

page_text: ink, or any of the above confectioners' colours in a powdered state, may serve for
sprinkling or dusting onto the ink mark. By the process of baking, and the
operation of dusting, the painted part, or wet impression on the loaf, I afford most
effective means for preventing any unwholesome effect which might result from
carclessness in selecting the ink, or in preparing the adhesive liquid. In most
cases the heat of the loaf itself causes the mark to become clear and dry before the
loaf has cooled for sale or use. My invention also consists in the use of embossed
cast or stamped labels of various materials, and of equal or unequal thickness or
bulk, in the different letters or marks which each contains, and whereby effects of
a more or less ornamental character may be obtained. I prefer the label to
take the shape of a flat embossed or perforated dish or disc on which the loaf rests,
or that of a medal cap or basket which is put on the top or head of the loaf.
I find it very convenient to make these labels of a destructible or perishable
material such as sugar gelatine biscuit or lozenge paste, marzipan cocoa butter or
similar materials which can easily be cast or pressed in moulds or stamped out from
sheets like biscuits or lozenges or bonbons or drops; but papier maché, china or
other clay
or chalk or cement may be similarly used in which latter case those
labels which come out clear and unbroken with their first loaf may be utilized over
and over again until they are defective, while the former ones become either soft
or melt or burn or bake and become one with the loaf:
Having now particularly described and ascertained the nature of my inven-
tion and in what manner the same is to be performed I declare that what I
claim is
1. In marking soft or daily bread or pastry, the application and use of brushes and
stencil plates, or stamps, with ordinary or fancy letters, such as the usual rubber or
brass stamps, and thereby painting or printing suitable words and marks with inka
on hot or cold loaves, or marking the loaves with such inks or with suitable
adhesive or other liquids with the addition of dust or powder.
2. In the process of marking bread and pastry as aforesaid, the use of labels
of a temporary and destructible nature, which are impressed, laid on, or impressed
into or caused to adhere to the soft daily bread, loaves or pastry, and which
accompany each its respective loaf or analogous article, i.e. which adhere to the
same, or remain in contact therewith during the whole or part of the duration of the
baking process, and some of which materials are burned, absorbed, or consumed in
tlie oven, leaving the desired mark or ornament impressed or burned in or on the
loaf or other article to which they were attached previously to being baked.
D1 1902
GEO.
DOWNING,
8, Quality Court, London, W.C., Agent.