An Improved Self-raising Flour.
Year: 1896

page_text: Date of Application, 7th July, 1896
Complete Specification Left, 7th Apr., 1897-Accepted, 5th June, 1897
PROVISIONAL SPECTR CATION.
An Improved Self-raising Flour.
I, EUSTACE MARTIN TINGLE of 13, Bird Street, Lichfield, in the County of
Stafford, Confectioner, do hereby declare the nature of this invention to be as
follows:-
This invention relates to an improved self-raising flour, and has for its object a
composition of flour which will dispense with the use of eggs or egg powders in the
making up of breads, pastries, confectionery, and the like, or, in other words, a
flour containing as an ingredient a material to take the place of eggs or egg.
powders which would, in the case of the ordinary flour, have to be used when
making breads, pastries, and other confectionery, the said ingredient giving to the
article produced a flavour and appearance equal to that given by the use of eggs.
or egg powders.
My improved self-raising flour has, as the important ingredient, saffronine,.
mixed with certain other ingredients hereinafter set forth, which will give the
desired results.
As an illustration of my invention I take fifty-six pounds of ordinary plain flour
and mix therewith two pounds of cream of tartar, one pound of carbonate of soda,
one and a half pounds of rice flour, two ounces of tartaric acid, and half-an-ounce
of saffronine, this latter being a colouring matter well known to bakers and
confectioners. The cream of tartar, carbonate of soda, and tartaric acid are
mixed together and strained through a hair-sieve, and then subsequently mixed
with the rice flour and saffronine, which latter two elements have been previously
prepared by pounding together in a mortar to reduce the saffronine more readily
to a fine powder. These ingredients are then added to the fifty-six pounds of
ordinary plain flour, the whole composition forming a self-raising flour containing
a colouring matter which, when made up into breads, pastries, confectionery, and.
the like, gives a result equivalent to the separate adding of eggs or egg powders.
I wish it to be understood that the proportions of the various ingredients may
be modified but, what I wish to claim as my invention, is the adding of a colouring
matter, as set forth, which will impart to the articles produced by it the appearance-
of having eggs contained therein."
Dated this 6th day of July 1896
W. P. THOMPSON & Co.,
Of 11, Burlington Chambers, New Street, Birmingham,
Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improved Self-raising Flour.
I, EUSTACE MARTIN TINGLE of 13, Bird Street, Lichfield, in the County of
Stafford, Confectioner, 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 an improved self-raising flour for use in the making of

page_text: breads, pastry, and confectionery, and has for its object a composition flour which
will dispense with the use of eggs, egg powders, &c., and which, at the same time,
will enable a housewife or other person to produce articles of a standard of
excellence equal to those produced by a first class confectioner. My improved
flour contains as an ingredient a material to take the place of eggs or egg powders,
(which would have to be used in the case of ordinary flour) the same being
combined with a mixing and fermenting agent, in such a proportion as to give to
the articles produced the appearance of having eggs contained therein.
The important ingredient of my self-raising flour is an analine dye or artificial
egg colouring matter made from chemicals, well known to the trade under the
name of "Saffronine" or Egg Colour, No. 1183; the same being a sodium salt of
a mixture of the mono-and -di-sulphonic acids of amidoazobenzole.
As an illustration of my improved flour compound I take 84 pounds of ordinary
plain flour and mix therewith 2 pounds of cream of tartar, 1 pound of carbonate
of soda, 1 pounds of rice flour, 2 ounces of tartaric acid, and half-an-ounce of the
artificial colouring matter.
The cream of tartar, carbonate of soda, and tartaric acid are first mixed together
and strained through a hair sieve in the ordinary manner, and then subsequently
mixed with the rice flour, and the so-called "saffronine" or egg colour (these two
Jatter compounds having been previously prepared by pounding together in a
mortar), the rice flour acting as a mixing agent to the said artificial egg colouring
>matter or saffronine. These ingredients are then added to the 84 pounds of plain
flour, the whole compostiion being mixed and forming a self-raising flour which,
when made up, will give a result equal to the adding of eggs or egg-powders.
I do not limit myself to the stated quantities of ingredients given, as the same
may be varied in some particular to suit the class of articles to be ultimately
produced.
The artificial egg colouring matter set forth, which forms the special ingredient
in my improved flour, does not impart a bitter or unpleasant taste as is the case
with other colouring matters such as saffron, tumeric, and the like.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I declare that what I
claim is :-.
First. In self-raising or compound flour the combination of an artificial egg-
colouring matter such as set forth with plain flour, carbonate of soda, tartaric
acid, and cream of tartar for the purpose as set forth.
Second. In self-raising or compound flour the combination of an artificial egg
colouring matter as set forth and rice flour with plain flour, carbonate of soda,
tartaric acid and cream of tartar, for the purpose as set forth.
Third. The particular proportion and combination of ingredients as set forth.
Dated the 6th day of April 1897.
W. P. THOMPSON & Co.,
Of 11, Burlington Chambers, New Street, Birmingham,
Also at Liverpool, London, and Manchester,
Agents for the Applicant.