AN IMPROVED PROCESS OF BREAD-MAKING
Year: 1882

page_text: LETTERS PATENT to Alexander Melville Clark of 53 Chancery Lane, in the
County of Middlesex, Patent Agent, for an Invention of "AN IMPROVED
PROCESS OF BREAD-MAKING." A communication from abroad by Le Docteur
Thomas Henri Poupon. of Paris, France.
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark at
the Office of the Commissioners of Patents on the 7th February 1882.
ALEXANDER MELVILLE CLARK of 53 Chancery Lane in the County of Middlesex,
Patent Agent, "AN IMPROVED PROCESS OF BREAD MAKING" [A communication
from abroad by Le Docteur Thomas Henri Poupon, of Paris, France.]
This Invention relates to an improved process of making bread without kneading
the dough and free from the objections to the ordinary mode of broad making, vis
the decomposition of a portion of the flour, the loss estimated at 10% and the
formation of acetic acid which imparts a sour taste to the bread and destroys a
part of its digestive and nutritive properties.
According to this Invention it is proposed to introduce into the Bour a solution
of elements capable of producing alcohol and carbonic acid in proportions identical
with those of the ordinary process and at the same time to introduce an antiseptic
agent which prevents the decomposition of the flour. Thus the gas for raising the
dough is generated in any desired proportions and the flour is at same time
preserved in its absolute integrity thereby avoiding the loss of 10 per cent usually
incurred. Moreover the gluten retains its sapid, digestive and nutritive qualities
and the bread is of a flavor and quality not otherwise attainable and will remain
fresh for several days and keep for any length of time in a stale condition.
The process occupies only two hours including baking, two thirds of the work of
the ordinary process vis the kneading which is the most laborious and unhealthy,
being avoided.
The improved process consists in introducing when moistening the flour, elements
absolutely identical with those which yield alcohol and carbonic acid in the ordinary
fermentation of the dough and which possess the double advantage of being already

page_text: adapted for the action of the ferment and of opposing the decomposition of the
Hour. These elements are found in all matters which contain or are susceptible of
being converted into a saccharine principle, for example cereal starch, potatoe, or
chestnut starch, flour of all kinds of cereals and other substances of similar
composition converted by the direct action of diastase or the infusion of malt, may
be employed.
All saccharine principles possess elements suitable for this process; the grape
and many other fruits, manna, honey, molasses, unfermented wine, syrup of wheat
or starch, grape sugar, moist sugar, inverted white sugar may be employed amongst
others, the choice being regulated by the cost.
The saccharine matter employed (which varies in amount according to the kind
selected) is first dissolved in a quantity of water proportionate to the weight of the
flour and to this solution is added any suitable ferment such as brewers yeast.
The flour is then added to the mixture and the dough thus formed is worked for a
few minutes after which the dough is divided into lumps which are placed in tins.
In about 30 to 35 minutes the dough rises and it is then placed in the oven and
baked, which occupies from 25 to 30 mins.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Alexander Molville Clark in the Great Seal Patent Office on the
5th August 1882.
ALEXANDER MELVILLE CLARK of 53 Chancery Lane in the County of Middlesex
Patent Agent
AN IMPROVED PROCESS OF BREAD-MAKING A communication
from abroad by Le Docteur Thomas Henri Poupon, of Paris, France.
This Invention relates to an improved process of bread making in which the
kneading of the dough is dispensed with and which is free from the objections to
the ordinary mode of fermenting the dough which causes the decomposition of a
portion of the flour, and a consequent loss estimated at 10% and the formation of
acetic acid which imparts a sour taste to the bread and destroys a part of its
digestive and nutritive properties.
This Invention consists in adding to the dough a matter susceptible of being
acted on by the ferment (in lieu of the flour decomposed in the ordinary method of
bread making) and of producing alcohol and carbonic acid in proportions identical
with the ordinary process, and at the same time of opposing the decomposition of
the flour. By this means the gas for raising the dough is generated in the required
proportions whilst the flour is preserved in its absolute integrity. Thus the loss
usually incurred is avoided, the gluten retains its sapid, digestive and nutritive
qualities and the bread is of a superior flavor and quality and will remain new for
several days and keep, stale, for an indefinite time.
The broad is made in two hours, inclusive of baking the laborious and unhealthy
operation of kneading which constitutes two thirds of the work of the ordinary
process being avoided.
The elements which are added to the dough are identical with those which yield
alcohol and carbonic acid in ordinary panary fermentation but as in the latter case
the principles which are decomposed aro combined with the other elements of the
wheat it is evident that a preliminary work of deorganization is indispensable to
their decomposition by the action of the ferment.
Now by this Invention a principle is added to the flour which possesses the
double advantage of being directly susceptible to the action of the ferment and of
opposing the decomposition of the flour. These elements are found in all matters
which contain or are susceptible of being converted into a saccharine principle.
For instance starch of all kinds, cereal flour and other substances of similar
composition converted by the direct action of diastase or the infusion of malt, may
be employed.
All saccharine principles contain the necessary elements, the grape and many
other fruits, manna, honey, molasses, unfermented wine, syrup of wheat or starch,
grape sugar, moist sugar, inverted white sugar are among the elements which may
be employed, the choice depending on the cost.
I dissolve the saccharine matter in a quantity of water proportionate to the
weight of the flour used and add first a suitable ferment (brewers yeast, or sour
dough etc) and then the flour working the dough for a few minutes only. The
dough is put into tins and left for about 30 or 35 minutes to rise and then baked
for about 25 to 30 minutes.
It must be understood that the proportions, and the time vary in each case
according to the materials used the quality of the flour, the temperature, strength
of the yeast and other circumstances.
The Cardinal feature of this Invention is that the saccharine matter employed
preserves the flour from being attacked by the ferment and prevents loss and the
formation of objectionable compounds.

page_text: Having described the nature of the said Invention and the manner of performing
the same I declare that what I claim as the Invention to be protected by the
herein before in part recited Letters Patent is.
The herein described process of bread making consisting in the addition to the
dough of a saccharine matter susceptible of fermentation by the yeast in lieu of
part of the flour which is usually decomposed, and of forming carbonic acid and
alcohol, acetic fermentation being avoided by the short time required for the
reaction, all substantially as specified.
In witness whereof I the said Alexander Melville Clark have hereunto set
my hand and seal this fifth day of August A.D. 1882.