IMPROVEMENTS IN APPA BATUS FOR MIXING AND KNEADING, AND FOR MEASURING AND DISCHARGING
Year: 1864

page_text: LETTERS PATENT to Edmund Edwards, of 1, York Buildings, Adelphi, in
the County of Middlesex, for the Iuvention of "IMPROVEMENTS IN APPA
BATUS FOR MIXING AND KNEADING, AND FOR MEASURING AND DISCHARGING
Sealed the 25th April 1865, and dated the 31st October 1864.
PROVISIONAL SPECIFICATION left by the said Edmund Edwards at
the Office of the Commissioners of Patents, with his Petition, on the
31st October 1864.
I, EDMUND EDWARDS, of 1, York Buildings, Adelphi, in the County of
Middlesex, do hereby declare the nature of the said Invention for "IMPROVE-
MENTS IN APPARATUS FOR MIXING AND KNEADING, AND FOR MEASURING AND
DISCHARGING DOUGH (APPLICABLE TO OTHER SUBSTANCES)," to be as follows:
This Invention consists in arranging a cock or discharging valve so that
dough may be discharged froin a vessel in which it is made or contained and
at the same time may be measured into portions of any suitable size, which
are discharged successively instead of in a continuous stream.
The dough is mixed or placed in a close vessel, to which the discharging
cock is attached, and may be aërated under pressure, in which case it is
discharged by the pressure of the air or gas in the vessel.

page_text: When carbonic acid gas is used for the purpose of aërating the water with
which the dough is mixed I make it in any convenient way, but prefer to
obtain it by the fermentation (at.a temperature of about 70° Fahrenheit) of
a solution of sugar, molasses, malt, or other substance containing sugar in
sufficient, quantity, and I either utilize the substance remaining by distilling
from it the spirit which it contains, or I use the fluid, which contains alcohol,
to mix with the dough, thus improving the flavour of the bread, or I add
alcohol to the water used in mixing the dough. Sometimes I use the sub-
stance known as glucose to facilitate the rising or vesiculation of bread.
When unaërated dough is to be made the mixing or kneading apparatus
consists of a suitable vessel in which the materials are placed and mixed by
means of an axis or shaft carrying mixing arms made to revolve by hand or
in any convenient way. When the dough is thus mixed it is removed into a
cylinder to the lower end of which is fixed a cock (herein-after described) for
measuring and discharging it. In this cylinder is fitted a piston which can
be forced down upon the dough by means of a rack, pinion, and levers, or by
screws or hydraulic pressure, or by condensed air or gas, or any other suitable
pressure, which forces the dough through the discharging cock. Sometimes
I mix the dough in the cylinder itself instead of a separate vessel, first
removing the piston and substituting mixing arms, which can readily be
removed when the dough is mixed, the piston being then replaced and the
dough forced through the discharging cock. The discharging consists of a
four-waycock having four openings in its circumference,oneof whichopenings
is connected to the vessel containing dough under pressure, whilst theopposite
one is for the discharge of the dough when measured, and the other two are
connected to two cylinders of a suitable size having water-tight plugs (or
pistons) moveable in them. These two plugs are connected together by rods
of such length that when one plug is at the end of its cylinder nearest to
the cock the other may be at the end of the other cylinder furthest froin the
cock. A plug or valve (moveable by a handle) in the cock has two passages
in it, so that each of the cylinders may be made to communicate alternately
with the vessel containing the dough and with the aperture in the cock for
the discharge of the dough.
This apparatus is worked as follows:-The vessel to which thedischarging
cock is attached being filled with dough under pressure, the handle of the
plug is turned so that the vessel communicates with one of the cylinders,into
which the dough is immediately pressed, forcing the plug to the end furthest
from the cock, and at the same time drawing (by means of the connecting
rods) the other plug to the end of the other cylinder nearest to the cock.

page_text: When the dough has filled the cylinder the handle is turned so that the vessel
communicates with the second cylinder, and the first cylinder communicates
with the discharging aperture. The pressure in the vessel then forces the
dough into the second cylinder, and in doing so presses the plug before it,.
which, by means of the connecting rods draws back the plug in the first
cylinder, thus expelling the dough contained in it through the discharging
aperture. The handle is thenturned and the dough thusfills and is discharged
from each cylinder alternately. I make the rods connecting the two plugs
adjustable in length by screws, so that the amount of motion of the plugs
may be varied and the quantity of dough discharged regulated accordingly.
And sometimes I only use one cylinder and a three-way cock, and I alter-
nately fill the cylinder with dough by the pressure in the vessel and discharge
the dough by means of a weight or spring or other suitable power, which
forces back the plug in the cylinder. And sometimes I make the cock self-
acting by attaching to it a weighted lever acted upon by adjustable catches
upon the rods which connect the plugs in the cylinders. And as this appa-
ratus is applicable to other semi-fluid or fluid substances as well as dough I
sometimes (where the pressure required to force out such substance is small)
use a flexible diaphragm or diaj hragms in place of cylinders or plugs. And
in some cases, where dough is the substance operated on, I use an ordinary
cock having ono or more recesses in its plug each large enough to hold a
portion of dough of the required size, and each of which is presented alter-
nately to the vessel containing dough, from which it is filled, and to the
discharging aperture by which it is discharged.
And where necessary I use an apparatus for the purpose of weighing the
dough or other substances successively discharged from the dischargingcock.
This apparatus consists of a scale beam of suitable size arranged so that one
end of it may carry the tin which receives the dough to be measured; the
other end carries a weight which can pass along towards the centre of the
beam. When the dough (or other substance) is to be weighed a tin of
known weight and size is placed upon the end of the scale beam under the
discharging cock. If the dough be of proper weight it will depress the scale
beam, and in doing so elevate the weight at the other end, which will pass
towards the centre of the beam. This will give so decided a preponderance
to the dough that it will descend rapidly until the beam is sufficiently inclined,
when the vessel containing the dough will fall off upon an inclined plane,
down which it will pass to be placed in the oven, whilst its weight being
removed the scale beam will resume its original position.
By this Invention bread aërated with gas under pressure is improved iu

page_text: flavour and measured as it is discharged from the mixing vessel.
Unaörated
bread is mixed and measured and discharged in pieces of suitable sizes into
vessels which are removed to the oven and baked without the dough having
been touched by the hands of the workman.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Edmund Edwards in the Great Seal Patent Office on the
28th April 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EDMUND
EDWARDS, of 1, York Buildings, Adelphi, in the County of Middlesex, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Thirty-first day of October, in the year of our Lord
One thousand eight hundred and sixty-four, in the twenty-eighth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Edmund Edwards, Her special licence that I, the said Edmund
Edwards, my execute rs, administrators, and assigns, or such others as I, the
said Edmund Edwards, my executors, administrators, and assigns, should at
any time agree with, and no others, from time to time and at all times
thereafter during the term therein expi esserl, should and lawfully might make,
use, exercise, and vend, within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, an Invention for "IMPROVE
MENTS IN APPARATUS FOR MIXING AND KNEADING, AND FOR MEASURING AND
DISCHARGING DOUGH (APPLICABLE TO OTHER SUBSTANCES)," upon the condition
(amongst others) that, I, the said Edmund Edwards, my executors or admi-
nistrators, by an instrument in writing under my, or their, or one of their
hands and seals, should particularly describe and ascertain the nature of the
said Invention, and in what manner the same was to be performed, and cause
the same to be filed in the Great Seal Patent Office within six calendar months
next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Edmund Edmunds, do hereby declare
the nature of my said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement, reference being had to the accompanying Drawings, that is to
say-
This Invention consists in arranging a cock or discharging valve so that
dough may be discharged from a vessel in which it is made or contained and

page_text: at the same time may be measured into portions of any suitable size, which
are discharged successively instead of in a continuous +tream.
The dough is mixed or placed in a close vessel to which the discharging
cock is attached, and if aörated under pressure may be discharged by the
pressure of the air or gas in the vessel.
When carbonic acid gas is used for the purpose of aërating the dough or
the water with which it is mixed I make it in any convenient way, but prefer
to obtain it by the fermentation (at a temperature of about 70°) of a solution
of sugar, or of molasses, malt, or other substance containing sugar in suffi-
cient quantity, and I either utilize the substance remaining by distilling
from it the spirit generated by its fermentation, or I use the fluid which
contains alcohol to mix with the dough, thus improving the flavour of the
bread, which approximates more closely to ordiuary fermented bread in
which alcohol is generated. Sometimes I add alcohol directly to the materials
used in mixing the dough, and sometimes I use the substance known as
glucose or grape sugar to facilitate the rising or vesiculation of bread.
When unaörated dough is to be made, the mixing or kneading apparatus
consists of a suitable vessel in which the materials are mixed by means of all
axis or shaft carrying mixing arms made to revolve by hand or in any convenient
way. When the dough is thus mixed, containing the proper proportion of
yeast or ferment, it is removed into a cylinder, to the lower end of which is
attached a cock (herein-after described) for measuring and discharging it.
In this cylinder is fitted a piston which can be forced down upon the dough
by means of a rack, pinions, and levers, or by screws or hydraulic pressure
or any other suitable pressure which forces the dough through the discharging
cock. Or the dough may be forced from the vessel in which it is made or
placed, by the direct pressure of air or gas upon the dough, in which case
the vessel need not be cylindrical but spherical, or of any other suitable form.
Sometimes I mix the dough in the cylinder or vessel itself instead of in a
separate vessel, and where the pressure of a piston is used to expel the dough
I make the mixing arins so that they can be readily removed and the piston
substituted when the dough is to be expelled through the discharging cock.
This discharging cock consists of a four-way cock having four openings, one of
which is connected with the vessel containing the dough, while the opposite
one is for the discharge of the dough when measured, and the other two are
connected with two cylinders having plugs or pistons moveable in them.
These two plugs are connected together by rods of such length that when
one plug is at the inner end of its cylinder the other plug is at the outer end
of the other cylinder. A cock or valve moveable by a bandle or lever has tw

page_text: passages in it, so that each of the cylinders may be made to communicate
alternately with the vessel containing the dough and with the aperture for
the discharge of the dough.
Sometim-s I only use one cylinder and a three-way cock, and I alternately
fill the cylinder with dough by the pressure in the vessel, and discharge the
dough by means of a weight cr spring or other suitable power which forces
back the plug in the cylinder. And sometimes I make the discharging cock
self-acting by attaching to it a weighted leveracted upon by adjustable catches
upon the rods which connect the plugs in the cylinders,and as this apparatus
is applicable to other semi-fluid or fluid substances as well as to dough,
1 sometimes (where the pressure required to force out such substance
is small) use a flexible diaphragm or diaphragms in place of cylinders and
pistons. Another form of cock which I sometimes use where dough is the
substance operated upon, consists of an ordinary cock having one or more
recesses in its plug, each large enough to hold a piece of dough of the
required size, and each of which is presented alternately to the vessel con-
taining dough, from which which it is filled, and to a discharging aperture
by which it is discharged.
And where necessary I use an apparatus for weighing the pieces of dough
discharged from the discharging cock. It consists of a scale beam, one end
of which carries the tin or vessel into which the dough is discharged. The
other end carries a weight easily moveable towards the centre of the beam
If the piece of dough be of the proper weight it will slightly depress the
scale bean, and in doing so elevate the weight, which, will then pass
towards the centre of the beam. This will give so decided a preponderance
to the dough that it will descend rapidly until the vessel containing the
dough will fall off upon an inclined plane, down which it will pass to be
placed in the oven, whilst, its weight being removed, the scale beam will
resume its original position.
Having thus stated the nature of my said Invention, I will proceed more
fully to describe the same. The accompanying Sheet of Drawings contains
Figures exhibiting some of the forms and arrangements which I give to
apparatus constructed according to my Invention.
Figure 1 is a section of one form of the apparatus I use for making fermented
or unaërated bread. A is a vessel in which the materials are mixed by means of
mixing arms B of any suitable description. The dough thus mixed is placed
into the cylinder C,whence it is forced by means of the piston D,and racks and
pinions or levers and screws,either through an ordinary cock at the bottom of
the cylinder C or through the discharging cock E, herein-after described, by

page_text: which it is measured into suitable pieces. These are allowed to rise by the
Jeast or ferment contained in them, and are then baked. Sometimes I prefer
to allow the mass of dough to ferment before placing it in the cylinder C,
either with or without pressure upon the piston D. Bread is thus made
without having been touched by the hands of the workman.
Figure 2 shews another form which I prefer. A is a strong vessel of suitable
form and size which can be closed air-tight by the door B. Flour, water,
salt,and yeast,or ferment, or other materials for making dough, are introduced
into the vessel, and the door B having been closed, the materials are mixed
into dough by the revolution of the shaft C, carrying mixingarms of suitable
form. When the mixing is completed,air is pumped into the vessel A through
the pipe D, and the dough is left to ferment under pressure in the vessel.
When sufficiently fermented the dough is discharged through a cock, or
through the measuring apparatus E by means of the pressure of air in the
vessel. The dough rises as it is released from pressure on escaping, and is
ready for baking. Sometimes I expel the dough before it has fermented,
and allow it to ferment in separate pieces before being baked. And
sometimes I expel the dough by the pressure of carbonic acid or other gas
instead of air, but I do not claim the aëration of dough by means of carbonic
acid gas.
Figure 3 is the discharging cock; it consists of a four-way cock, having an
opening A connected with the vessel containing the drugh, another B for
the discharge of the dough,and two others, C and D, connected with cylinders
in which are pistons E, F, moveable in them. These pistons are connected
together by rods, and the distance between them can be adjusted by the
screws G, H. A valve I can be moved by a handle, so that the dough vessel
may be connected alternately with each cylinder, whilst the other one is con-
nected with the discharging aperture B. Each cylinder is thus alternately
filled with a measured quantity of dough, which when the handle is turned is
discharged through the aperture B by the pressure of the dough in the other
cylinder. The distance between them can be varied to suit any diminution
pressure in the dough vessel by means of the handle K.
of
Figure 4 is another form of discharging cock where one cylinder A is used,
and a three-way cock B, and I alternately fill the cylinder A with dough by
pressure in the dough vessel to which the flange C is attached, and discharge
it through the aperture D by means of a weight E, or spring or other suitable
power.
Figure 5 shews a method by which I make the discharging cock shewn in

page_text: Figure 3 self-acting by means of adjustable plugs A, B, upon one of the rods
which connects the pistons in the two cylinders. These plugs act upon a
weighted lever C attached to the cock, and thus connects each cylinder alter-
nately to the dough vessel. Where water or other fluid or semi-fluid sub-
stance is to be measured under slight pressure, I use flexible diaphragms
connected together instead of pistons, as shewn in Figure 6, where A, B, are
the flexible diaphragms described.
:
Another form of cock which I use where dough is the substance operated
on is shewn at Figure 7. It cousists of an ordinary cock \ of sufficient size,
having one or more recesses B, C, in its plug, each large enough to hold a
piece of dough of the size required. Each of these recesses is presented
alternately to the vessel containing dough, from which it is filled by the
aperture D, and to an aperture E, by which it is discharged.
Figure 3 shows a form of apparatus which I use for weighing the dough.as
it is discharged from the cock. A is a scale beam, carrying at one end the
vessel B for receiving the dough. The other end carries a weight C, easily
moveable towards the centre of the beam A. If the piece of dough be of
sufficient weight it will slightly depress the scale beam, when the moveable
weight will pass towards the centre, and the dough will thus have sufficient
preponderence to descend rapidly until it falls off the beam upon an inclined
plane, whence it is removed to the oven. The scale beam then resumes its
original position, and another vessel is placed upon the end B. If the dough
be not sufficiently heavy, the beam will not be depressed until sufficient dough
has been added.
Having now described my said Invention, and the manner in which it is
intended to be worked, I wish it to be understood that I do not claim the
making of bread with water aërated with carbonic acid or any other gas, but
I claim as my Invention,-
First, the novel combination and arrangement of the parts of the apparatus
herein described for the purpose of making dough (entirely fermented), and
discharging it by mechanical pressure, or by the pressure of air or gas in the
vessel containing it.
Second, the apparatus arranged in the manner described for the purpose
of measuring and discharging dough either aërated with carbonic acid gas,or
fermented, or partially fermented, and partially aërated.
Third, the addition of alcohol er substances containing alcohol to dough
made with water aërated with carbonic acid gas.
. Fourth, the apparatus herein described for the purpose of weighing dough.

page_text: Fifth, the apparatus arranged as herein described for the purpose of
measuring water, or other fluid or semi-fluid substances.
In witness whereof, I, the said Edmund Edwards, have hereunto set
my hand and seal, this Twenty-eighth day of April, in the year of
our Lord One thousand eight hundred and sixty-five.
EDMUND EDWARDS. (L.S.)