An Improved Manufacture of Barm or Yeast.
Year: 1894

page_text: Date of Application, 15th Aug., 1894
Complete Specification Left, 14th May, 1895-Accepted, 15th June, 1895
An Improved Manufacture of Barm or Yeast.
GEORGE BARTLETT, Baker, 58 Richmond Road, Aylestone Park, Leicester,
WILLIAM PEARSALL, Commercial Traveller, 13 Waverhill Road, Handsworth,
Birmingham do hereby declare the nature of this invention to be as follows:-
We take 30 lbs. of hops and extract the soluble matter by means of hot water or
super-heated steam. This liquor is then mixed with about 680 gallons of water at
a temperature of about 140 degrees by the Fahrenheit thermometer and then added to
about 1120 lbs. of malted grain, when all the soluble matter of the malt is extracted,
we add a small quantity of chloride of sodium. The whole is then evaporated
in vacuo at a temperature of about 120 degrees by the Fahrenheit thermometer to a
thick glutinous mass and allowed to cool.
In using this barm we take about 14 lbs. of the extract above described dissolve
it in a gallon of water and ferment it for about 48 hours we then take about 3 pints
of this fermented liquor to every 280 lbs. of flour employed and make sponge or
dough in the usual manner.
This barm is substituted for ordinary brewer's and distiller's yeasts in the
process of bread making.
We do not bind ourselves to the quantities of materials or the temperatures
herein stated but they are the quantities and temperatures which we prefer.
Dated this Thirteenth day of August 1894.
WILLIAM PEARSALE.
GEORGE BARTLETT:
An Improved Manufacture of Barm or Yeast.
We, GEORGE BARTLETT, of 58, Richmond Road, Aylestone Park, Leicester,
Baker, and WILLIAM PEARSALL, of 13, Waverhill Road, Handsworth,
Birmingham, Commercial Traveller, 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 consists of the hereindescribed improved manufacture of barm or
yeast to be used as a substitute for ordinary brewer's and distiller's yeasts in the
process of bread making.
Our improved manufacture of barm or yeast is a concentrated extract of malt and
hops which we make as follows:-
We first extract the soluble matter from say 32 lbs. of hops by boiling the hops
or by acting upon the same with superheated steam. This extract is then mixed
with about 400 gallons of water at a temperature of about 140 degrees Fahrenheit.
With this liquid we then mash in the well known way for say 1 or 2 hours
about 1,344 lbs. of malted barley or other malted grain at the aforesaid temperature
of about 140 degrees Fahrenheit. The wort is then strained off and put into a
vacuum pan and concentrated by boiling at about 130 degrees Fabreuheit down to
1 Davin Stil

page_text: a thick glutinous mass of about 72 gallons (or about one fifth of the original
quantity) and allowed to cool.
Prior to concentrating the wort by boiling the same in a vacuum pan as afore-
said we prefer to add to the wort the following ingredients in the proportions
given riz.:-
10 lbs. of potassium phosphate
2 lbs. of calcium phosphate
2 lbs. of magnesium sulphate
2 lbs. of sodium chloride
or one or more or all of these ingredients may be omitted but we prefer to use
them as they have the effect of making the barm stronger.
In using our improved barm or yeast for bread making we dissolve about 1 lbs.
of the said concentrated extract in one gallon of water at a temperature of
65 degrees Fahrenheit in summer or 70 degrees in winter, and we start it working
with say one ounce of ordinary yeast or with a quarter of a pint of brewer's barm
and we add one ounce of common salt and allow the mixture to stand and ferment
for say twenty four hours, stirring the same occasionally. We use from two to
four pints of this fermented liquor to every 224 lbs. of flour employed and we make
the sponge or dough in the usual manner.
A small portion of the last named fermented liquor may be reserved for subsequent
use to start the fermentation of the solution of the concentrated extract instead of
using the ordinary yeast or brewer's barm as stated above.
We do not bind ourselves to the exact proportions of materials and temperatures
stated above but they are the proportions and temperatures which we have found
to answer best in practice. Also it will be evident that we may act upon a larger
or upon a smaller quantity of the ingredients in the proportions and at the
temperatures stated without affecting the result or departing from the nature of
our said invention.
Having now particularly described, and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that what
we claim is :-
1. The hereindescribed improved barm or yeast consisting of an extract of malt
and hops made in the proportions and at the temperatures stated, the said extract
being concentrated by boiling it in a vacuum pan at the temperature of about
130 degrees Fahrenheit until reduced to about one fifth of the original bulk, all
substantially as set forth.
2. The hereindescribed improved barm or yeast consisting of an extract of malt
and hops made in the proportions and at the temperatures stated, with the addition
of one or more of the following ingredients namely:-Potassium phosphate, calcium
phosphate, magnesium sulphate, sodium chloride, in the proportions set forth, the
said extract or mixture being concentrated by boiling it in a vacuum pan at a
temperature of about 130 degrees Fahrenheit until reduced to about one fifth of
the original bulk, substantially as set forth.
3. The hereindescribed improved barm or yeast ready for use in the process of
bread making, consisting of the concentrated extract of malt and hops denoted under
claim one or claim two dissolved in warm water in the proportion and at the
temperature stated and then fermented as set forth.
Dated this 13th day of May 1895.
CHARLES BOSWORTH KETLEY,
Agent for the Applicants.