Improved Process for Converting Cereals into Alimentary Preparations.
Year: 1899

page_text: PROVISIONAL SPECIFICATION.
Improved Process for Converting Cereals into Alimentary
Preparations.
I, OCTAVE AVEDYK, Engineer, of 129bis, Rue de la Pompe, Paris, in the Republic
of France, do hereby declare the nature of this invention to be as follows:-
This invention relates to the preparation of alimentary farinaceous matters,
possessing unequalled nutritive properties and a power of ready assimilation
impossible of attainment by the process for converting cereals known hitherto,
and based on the conversion of flour, obtained in the ordinary way, that is to
say, by the previous grinding of the cereals into alimentary flour by cooking, or
conversion into bread.
The new process dispenses with the preliminary grinding of the grain, so that
the nutritive properties of the cereals, which are not in any way affected thereby,
are preserved through every phase of the process of conversion, and contained in
the final product.
The first step of the new process consists in steeping the grain, (previously well
cleaned and winnowed) in tepid water, until it becomes sufficiently soft to be
plastic when pressed by the hands.
In this condition it is removed from the water and placed in a reducer of suit-
able construction, with the object of reducing it to as fine a state as possible
throughout, that is to say, the husky and the feculent parts alike, so as to convert
it into a paste composed of fecula and bran, and as homogeneous as possible.
This substance to which other ingredients may be added, or not, is then kneaded
in the trough for the purpose of converting it into a dough of sufficient con-
sistency to allow of its being rolled out into thin flakes or pellicules, so as to
facilitate the operation connected with the principal phase of the process, which
consists in completely desiccating the whole of the dough or paste without other-
wise altering its constituent elements, an operation which may be carried out in
a suitable drying apparatus or chamber of any kind, for example in the following
manner:
The layers or pellicules of paste, previously cut into thin flakes or other
divisions, or left uncut, are run over cloths made of hair or worsted, or any other
suitable material, in a drying apparatus, with a current of air, and at a tempera-
ture which does not affect the nature of the paste or dough, otherwise than by
eliminating therefrom the whole of the water contained in it, so that, when leaving
the drying apparatus, the material is perfectly dry and has its original colour.
Instead of first converting the paste into layers or pellicules, it may be passed
between cylinders running at different rates of speed, the more rapidly rotating
cylinder which receives it from that less rapidly rotating, being furnished with
an indented scraper which cuts the material at once into strips or layers for
placing on the hair, or worsted cloth.
The paste thus obtained is pounded in two pounders, in order to reduce it into
fragments sufficiently sub-divided for being subjected to the action of cylinders

page_text: or millstones and converted into flour of varying degrees of fineness and suited
to the forms in which it is to be finally prepared, and which may be such as are
mixed with water, milk or, other liquids, or different products of panification.
The reduction of the desiccated paste perfects the decomposition of the grain
possibly imperfect in the first reducer, rendering the flour more homogeneous with-
out altering at this phase of the process the valuable properties of the same whilst
ensuring a far greater power of assimilation in the final preparations than they
would possess if the desiccated paste were used without being subjected to this
supplementary process of reduction although at this stage of the process it con-
stitutes already an alimentary substance far superior to the preparations obtained
by the processes hitherto employed.
The flour resulting from the new process possesses, in addition to the advantages
previously mentioned, that of having been to a certain extent sterilised and of not
producing starch when again moistened and cooked.
Dated this 13th day of June 1899.
WHEATLEY & MACKENZIE,
40, Chancery Lane, London, W.C., Agents.
Improved Process for Converting Cereals into Alimentary
Preparations.
I, OCTAVE AVEDYK, Engineer, of 129bis, Rue de la Pompe, Paris, in the Republic
of France, 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:-
This invention relates to the preparation of alimentary farinaceous matters,
Possessing unequalled nutritive properties and a power of ready assimilation
impossible of attainment by the processes for converting cereals known hitherto,
and based on the conversion of Hour, obtained in the ordinary way, that is to
say, by the previous grinding of the cereals into alimentary flour by cooking, or
conversion into bread.
The new process dispenses with the preliminary grinding of the grain, so that
the nutritive properties of the cereals, which are not in any way affected thereby,
are preserved through every phase of the process of conversion, and contained in
the final product.
The first step of the new process consists in steeping the grain, (previously well
cleaned and winnowed) in tepid water, until it becomes sufficiently soft to be
plastic when pressed by the hands.
In this condition it is removed from the water and placed in a reducer of suit-
able construction, with the object of reducing it to as fine a state as possible
throughout, that is to say, the husky and the feculent parts alike, so as to convert
it into a paste composed of fecula and bran, and as homogeneous as possible.
This substance to which other ingredients may be added, or not, is then kneaded
in the trough for the purpose of converting it into a dough of sufficient con-
sistency to allow of its being rolled out into thin flakes or pellicules, so as to
facilitate the operation connected with the principal phase of the process, which
consists in completely desiccating the whole of the dough or paste without other-
wise altering its constituent elements, an operation which may be carried out in
a suitable drying apparatus or chamber of any kind, for example in the following
manner:―

page_text: The layers or pellicules of paste, previously cut into thin flakes or other
divisions, or left uncut, are run over cloths made of hair or worsted, or any other
suitable material, in a drying apparatus, with a current of air, and at a tempera-
ture which does not affect the nature of the paste or dough, otherwise than by
eliminating therefrom the whole of the water contained in it, so that, when leaving
the drying apparatus, the material is perfectly dry and has its original colour.
Instead of first converting the paste into layers or pellicules, it may be passed
between cylinders running at different rates of speed, the more rapidly rotating
cylinder which receives it from that less rapidly rotating, being furnished with
an indented scraper which cuts the material at once into strips or layers for
The paste thus obtained is pounded in two pounders, in order to reduce it into
placing on the hair, or worsted cloth.
fragments sufficiently sub-divided for being subjected to the action of cylinders
or millstones and converted into flour of varying degrees of fineness and suited
to the forms in which it is to be finally prepared, and which may be such as are
mixed with water, milk or other liquids, or different products of panification.
The reduction of the desiccated paste perfects the decomposition of the grain
possibly imperfect in the first, rendering the flower more homogeneous with-
out altering at this phase of the process the valuable properties of the same whilst
ensuring a far greater power of assimilation in the final preparations than they
would possess if the desiccated paste were used without being subjected to this
supplementary process of reduction although at this stage of the process it con-
stitutes already an alimentary substance far superior to the preparations obtained
by the processes hitherto employed.
The flour resulting from the new process possesses in addition to the advantages
previously mentioned, that of having been to a certain extent sterilised and of not
producing starch when again moistened and cooked.
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 improved process for converting cereals into alimentary preparations,
consisting in reducing the cereals in any suitable apparatus, steeping the same
in tepid water and thoroughly drying the paste so obtained, in any suitable drying
apparatus, without altering its nature, and finally, grinding the desiccated paste
resulting from the first reducing operation, in order to obtain alimentary products
capable of being perfectly assimilated and possessing highly nutritive properties.
Dated this 13th day of March 1900
WHEATLEY & MACKENZIE,
40, Chancery Lane, London, W.C., Agents.