IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS, AND ARTICLES PREPARED FROM MEAL OR FLOUR
Year: 1884

page_text: I HERBERT WILLIAM HART, of 837 Strand in the County of Middlesex
Professor of Dietetic Pathology do hereby declare the nature of my Invention
for "IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS, AND
ARTICLES PREPARED FROM MEAL OR FLOUR," to be as follows:-
OTHER
My invention relates to improvements in the manufacture of bread, biscuits and
other articles prepared from meal or flour.
According to the ordinary system of making whole meal bread and other
analogous articles the following disadvantages exist. (1.) The wheat is imperfectly
cleansed by the apparatus employed for that purpose reliance being placed upon
the bolting cloth removing any Foreign matter from the flour in consequence of
which the meal used in the manufacture of meal bread is not so clean as it should
be, besides being inferior in quality owing to the admixture of inferior wheats (not
passed through the bolting cloth) to cheapen the quality of ordinary flour.-
(2.) The wheat when converted into meal is so finely ground as to cut the bran into
small particles which not only renders the bran comparatively useless for digestive
purposes, but at the same time has a deteriorating effect upon the meal produced
therefrom. (3) The ordinary meal bread either undergoes a process of fermentation
which decomposes and deteriorates the meal, causing acidity in the stomach or
it is made by an unfermented process wherein inferior chemicals are generally
employed which besides deteriorating the quality of the meal renders it tasteless
and have an injurious effect upon the digestive organs. (4) In baking the bread in
thick loaves as at present it requires a long time to evaporate the moisture a thick
hard crust being thereby formed, which is very objectionable and causes waste.
In carrying out my invention by which these objections are entirely obviated
and a superior bread produced, I first thoroughly cleanse the wheat by any suitable
and well known method and apparatus so as to ensure the complete removal
therefrom of any Foreign matter-I then pulverize the wheat by any suitable means
for preserving the integrity of the bran as much as possible so that when made
into bread or other articles the bran will by its coarseness ensure thorough masti-
cation and digestion and after digestion the nutritious properties being removed
from the bran, the woody fibre of the latter will ensure the normal peristallic action
of the bowels by a due irritation of the mucous membrane,

page_text: For preserving the natural sweetness and flavour of the wheat whether for
making bread or pastry it should be pulverized only as required for immediate
use and for the purpose of making it into bread, the meal should be soaked with
the necessary quantity of liquid and a sufficient time allowed to elapse for the
soluble phosphates to exude from the bran into the flour or starchy particles-The
material is then placed in tins or moulds specially designed for imparting a flat
shape to the bread.-In baking the bread I prefer to use porous pans or moulds
made of hard clay into which the dough is placed whereby the moisture from the
latter is more rapidly absorbed, the baking more quickly effected and a thinner
crust ensured.
By my invention not only is a sweeter and more palatable whole meal bread
produced but also the great objections to meal breads as at present made including
the thick crust and consequent waste are obviated.

page_text: CECIFICATION
I HERBERT WILLIAM HART of 337 Strand in the County of Middlesex
Professor of dietetic Pathology, do hereby declare the nature of my invention
for "IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS AND OTHER
ARTICLES PREPARED FROM MEAL OR FLOUR" 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 improvements in the manufacture of bread, biscuits and
other articles prepared from meal or flour.
According to the ordinary system of making whole meal bread and other
analogous articles the following disadvantages exist.
1. The wheat is imperfectly cleansed by the apparatus employed for that purpose
too much reliance being placed upon the removal by the bolting cloth of any
Foreign matter from the flour in consequence of which the meal used in the
manufacture of meal bread is not so clean as it should be, besides being of inferior
quality owing to the admixture of inferior wheats which (not having passed
through the bolting cloth) are used to cheapen ordinary flour.
2. The wheat when converted into meal is so finely ground as to cut the bran
into small particles which not only renders the bran comparatively useless for
digestive purposes, but at the same time has a deteriorating effect upon the meal
produced therefrom.
3. The ordinary meal bread either undergoes a process of fermentation which
decomposes and deteriorates the meal, causing acidity in the stomach or when made
by an unfermented process inferior chemicals (in which arsenic enters) are generally
employed which besides deteriorating the quality of the meal renders it tasteless
and causes it to act injuriously upon the digestive organs.
4. Under the present system of making whole meal bread in large thick loaves
a considerable time is required to evaporate the moisture (which exceeds that in
white bread) and the loaves being generally baked in ovens the temperature of
which has been lowered by their being previously used for baking white bread,
the consequence is that the heat is insufficient to penetrate to the middle of the
whole meal loaves, so that before being thoroughly baked a thick hard crust is
formed, which is very objectionable during the process of mastication and causes
great waste.
In carrying out my invention whereby the above objections are entirely obviated
and a superior bread produced, I first thoroughly cleanse the wheat by washing,
and then thoroughly examine it so as to ensure the complete removal therefrom of
any Foreign matter-I then pulverize or crush (not grind) the cleansed wheat by
any suitable means for preserving the integrity of the bran as much as possible so
that when made into bread or other articles the bran will by its coarseness ensure
thorough mastication and digestion and after digestion the nutritious properties
being removed from the bran, the woody fibre of the latter will ensure the normal
peristallic action of the bowels by a due irritation of the mucous membrane.

page_text: For preserving the natural sweetness and flavour of the wheat whether for
making pastry or bread, I prefer to pulverize it only as required for immediate use,
and for making it into bread the meal should be soaked with the necessary quantity
of liquid and sufficient time allowed to elapse for the soluble phosphates to exude
from the bran into the flour or starchy particles-The material is then placed in
tins or moulds for imparting a flat shape to the bread.
In baking the bread, I prefer to place it on wire frames of a fine or suitable
mesh, which ensures a more uniform distribution of heat over the surface of the
loaves.
By my invention not only is a sweeter and more palatable whole meal bread
produced, but also the great objection to meal breads as at present made including
the thick crust and consequent waste are obviated.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is
*The combined process of washing and pulverizing (not grinding) the wheat
and making whole meal bread substantially as and for the purposes herein before
described.
Dated this 7th day of March 1885.
EDWARD W. FURRELL (M. Inst. M.E.) & BRO., 2
Agents,
Bank Buildings, 124, Chancery Lane.