Improvements in Yeast Cakes.
Year: 1889

page_text: Date of Application, 4th Nov., 1889-Accepted, 11th Jan., 1890
COMPLETE SPECIFICATION.
[Communicated from abroad by JOSHUA BARNES, of the 31 Lexington Avenue,
Brooklyn, New York, United States of America, Manufacturer].
Improvements in Yeast Cakes.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patent Agents,
Southampton Buildings in the County of Middlesex, 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 :-
My invention relates to an improvement in yeast cakes.
The object is to provide a yeast cake the exterior surface of which shall be well
adapted to receive a coating, which coating shall effectually exclude the atmosphere
and present no sharp angles liable to interfere with the integrity of the coating.
With these ends in view my invention consists in a yeast cake having its exterior
surface of rounded conformation, free from sharp angles. My invention further
consists in coating such yeast cake with a substance which will serve to protect it
from the deteriorating effects which would be incident to the contact of the atmosphere
with it, and it further consists in certains features of construction as will be hereinafter
described.
In the accompanying drawings
Figure 1 represents one form of the yeast cake in perspective and
Figure 2 represents a longitudinal section of the same.
A represents the body of the yeast cake having the yeast incorporated, preferably,
with prepared corn meal formed in such shape that its exterior surface a will present
no sharp angle.
The body A is usually formed under great pressure, the effect of which is to force
the finer granules of the prepared corn meal to the surface, forming a thin compact
crust a, which in itself, as I find from experience, serves to protect, for a considerable
length of time, the yeast plant throughout the interior portion of the cake from the
deleterious action of the atmosphere.
The rounded exterior surface of the cake furthermore furnishes a suitable form
adapted for the reception of a complete smooth coating B, preferably of sugary matter,
as hereinafter set forth, which, when applied presents no sharp angles upon its exterior
surface and hence furnishes an effective bar to the admission of the atmosphere,
throughout the entire extent of the surface, and of substantially uniform thickness.
To apply a coating to the yeast cakes, they may be dipped into the material which
is to form the coating or the coating may be applied in any other approved way. The
coating material which I prefer to use consists of a solution of sugar. The sugar
will preferably be very fine cane sugar dissolved in water. It may have a quantity of
gum added in order to produce the best results.
I deem it best to apply the coating while cool.
After the application of the coating, it will be allowed to harden. The hardening
may be effected by exposure to the atmosphere.
A yeast cake having such a coating as I have referred to may be preserved for a
long period of time without deterioration due to the effect of the atmosphere, or
dampness, or heat resulting in evaporation.
A saccharine or sugar coating is particularly advantageous because it does not
require to be removed to fit the yeast cake for use, but will readily dissolve during
the use of the yeast cake. Indeed the sugar will coact with the yeast to bring about
the result desired from the yeast cakes. The sugar coating may, therefore, properly
be regarded as a component and also as an important part of the yeast cake

page_text: Having now particularly described and ascertained the nature of the said inven-
tion and in what manner. the same is to be performed as communicated to me by my
foreign correspondent I declare that what l'claim is :-
First. As a new article of manufacture, a yeast cake having a saccharine coating,
ubstantially as specified.
Second. As a new article of manufacture a yeast cake having a saccharine coating,
said coating being a component part of the yeast cake substantially as specified.
Third. As a new article of manufacture, a yeast cake provided with a coating
consisting of a solution of sugar and gum, substantially as specified.
Fourth. A yeast cake having its exterior surface free from sharp angles, substantially
.as set forth.
Fifth. A yeast cake having a thin exterior surface crust formed of the cake
material, the exterior surface of said crust being rounded throughout and free from
sharp angles, substantially as set forth.
Sixth. A yeast cake the exterior surface of which is adapted to receive an envelope
or coating, being of rounded form throughout, and free from sharp angles, substantially
.as set forth.
Dated this 4th day of Navambar 1980.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.