An Improved Form, Kind, or Manufacture of Bread.
Year: 1899

page_text: Date of Application, 12th Jan., 1899
Complete Specification Left, 6th Oct., 1899-Accepted, 11th Nov., 1899
An Improved Form, Kind, or Manufacture of Bread.
I, LOUIS DONDY, of the Firm of J. A. Roggero & Co., of 6, Carter Street,
Liverpool, in the County of Lancaster, Bakers, do hereby declare the nature of
this invention to be as follows;-
-
This invention has for its object the combination of the bread making process
and part of the macaroni making process in such way as to produce a more
digestible and more palatable material than either of these would produce
separately.
I have found that the use of water having large amount of salts in it, (such
as hard water generally has) has an effect of lessening the tenacity of bread
produced with it, whereas bread made from rain or distilled water is much
tougher.
Now my invention consists in mixing flour and (preferably distilled) water
together and kneading them to a very much greater extent than is now practised
and adding the yeast, by this means the dough is altered in its character and
becomes a tough clastic material like macaroni paste. This material is drawn out
by me into very long sticks of small diameter, preferably " to 8" thick and
up to 4 feet long and is baked in this shape. The sticks being so very thin, the
bread is all crust, but instead of being hard crust it is crust somewhat similar
to the vesicular crust found near the top of the tin in ordinary tin loaves, and
which is looked upon as the nicest part of the crust of a loaf. The sticks do
not require so long to bake as ordinary loaves. The gluten in the bread is
converted into the form in which it exists in ordinary crust and in the exterior
of toast, when it is considered no longer deleterious to a person of a diabetic
tendency. My bread therefore becomes admirably adapted for the use of invalids
as well as for ordinary consumption. It can be spiced or flavoured in any desired
manner so as to partake of the nature of cake if desired.
1000
An Improved Form, Kind, or Manufacture of Bread.
I, LOUIS DONDY, of the Firm of J. A. Roggero & Co., of 6, Carter Street,
Liverpool, in the County of Lancaster, Bakers, do hereby declare the nature of
Price R71

page_text: 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 has for its object the combination of the bread making process
and part of the macaroni making process in such way as to produce a more
digestible and more palatable material than either of these would produce
separately.
water.
In making macaroni, the flour is first thoroughly washed in a filter with
By this means a considerable quantity of the starch is eliminated. It
is then kneaded to a very great extent until it becomes extremely tough and
plastic. It is then passed through dies so as to form the tubular shape and dried
with a little heat, and is now macaroni. I have found that the use of water
having large quantities of salts in it, such as hard water generally has, has the
effect of lessening the tenacity of bread or macaroni produced with it, whereas
bread or macaroni made from rain or distilled water is much tougher.
Now by my invention I treat the flour first in the manner already described for
making macaroni so as to extract a considerable part of the starch, and preferably
with distilled or at least pure rain water, or water having a very small amount
of salts in solution, with the exception of the necessary chloride of sodium to
give the requisite saltness to the bread. The paste is kneaded to a very much
greater extent than is now practised in bread making, in fact to about the same,
or even greater extent than is required in making macaroni, yeast is also added,
together with the requisite salt. By this means the dough is altered in its
character and becomes a tough elastic material like macaroni paste. The kneaded
dough is drawn out into long sticks of small diameter or thickness preferably
about one-fourth to five-eighths of an inch thick and of any convenient length up
to say four feet long. It is baked in this shape to a nice brown but a much
shorter period is required. In speaking of sticks it is obvious that they may be
of any shape, such, for instance, as tubular like macaroni, girder shape in cross
section, or even be thin sheets, the main object in forming it in sticks being that
the bread shall be of small thickness so that the outside heat can readily pene-
trate it. Where the sticks are above the thickness of half an inch, I prefer to
add a little lard or butter to the dough to lighten it somewhat. Through my
sticks being so thin, the bread is practically all crust, but instead of being hard
crust, it is crust somewhat similar to the vesicular crust found immediately above
the top of the tin in ordinary tin loaves, which is looked upon as the most palatable
part of the crust of the loaf. My sticks do not require anything like so long to
bake as ordinary loaves. The material constituting the bread is converted into
the nature of the aforesaid crust or the exterior of toast, when it is considered
no longer deleterious to a person with a diabetic tendency. It is therefore
admirably adapted for the use of invalids, as well as for ordinary consumption.
It can be spiced or flavoured in any desired manner so as to partake of the nature
of cake if desired. It will be found a very useful substitute for biscuits, and will
keep much longer than ordinary bread.
The drawings illustrate my improved bread in three different sizes or diameters,
each piece or length being shown broken in the middle so as to economise space
on the sheet. These drawings are merely given as illustrations of the one form
in which I send out my bread, and they are not in the slightest intended to confine
my invention to this shape of stick.
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:-
1. The improved kind or manufacture of bread in which the dough is first
worked up into a tough mass as in the process for making macaroni, the yeast
and such condiments or flavourings as may be required, added, and the whole
moulded, pressed or pulled out thin, and baked, substantially as described.

page_text: 2. The improvement in the manufacture of bread which consists in- kneading
the flour-with-or-without-all-its constituent of starch to a much greater extent
than is now practised until it becomes a tough elastic material like macaroni
paste, adding the material requisite to raise the dough, drawing it out in long
sticks of small diameter or thickness and baking in this shape substantially as
described.
1000
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Patent Agents for the Applicant.