An Improved Manufacture of Bread.
Year: 1899

page_text: Date of Application, 25th Feb., 1899
Complete Specification Left, 27th Nov., 1899-Accepted, 24th Feb., 1900*"*
I, WILLIAM GEORGE DAVIDSON, of 6, Lockharton Terrace, Craig-Lockhart,
Edinburgh, North Britain, Mill Manager, do hereby declare the nature of this
invention to be as follows:-
This invention relates to an improved manufacture of bread, the object being
to provide a more nutritious bread than heretofore.
According to the invention I make bread of flour obtained from wheat and oats.
In carrying out the invention I thoroughly mix and incorporate ordinary flour
and oatmeal in suitable proportions, the oatmeal, before being mixed with the
dour, being malted and ground to an impalpable powder. In practice I have
found about 10% of the malted oatmeal to give good results.
The flour thus obtained is treated in the ordinary way for the manufacture
of bread.
An Improved Manufacture of Bread.
I, WILLIAM GEORGE DAVIDSON, of 6, Lockharton Terrace, Craig-Lockhart,
Edinburgh, North Britain, Mill Manager, 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 manufacture of bread, the object being
to provide a more nutritious bread than heretofore.
According to the invention I make bread of flour obtained from wheat and oats.
In carrying out the invention I thoroughly mix and incorporate ordinary flour
and oatmeal in suitable proportions, the oatmeal, before being mixed with the
flour, being malted and ground to an impalpable powder. In practice I have
found that about 25% of the malted oatmeal gives good results.
To make ordinary batch and pan bread from this mixture of oaten and wheaten
flours, I mix my prepared flour with broken-in sponge i.e. sponge that has risen
and has had added to it the second water. preferably in the proportion of one
third by weight of sponge to two thirds of the prepared flour, salt to taste, and
knead into dough treated as ordinarily for batch or pan bread; the dough is then
formed into loaves proyed and baked in the usual way.

page_text: 39.018 grains of tartaric acid.
1 ounce of sugar.
1 ounce of lard and salt to taste.
These ingredients are well mixed and worked up into a light dough with the
addition of buttermilk. The dough is baked in tins for about one hour.
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:-
1
1. In the manufacture of bread the employment of a flour consisting of a
mixture of ordinary wheaten flour and of oatmeal malted and ground to an im-
palpable powder, substantially in the proportions set forth.
**
2. The improved manufacture of batch and pan bread consisting in mixing.
flour prepared by the process described in Claim 1 with broken-in sponge, knead-
ing into dough, forming into loaves, proving and baking, substantially as herein-
before described.
3. The improved manufacture of bread consisting in mixing flour obtained by
the process described in Claim 1, with carbonate of soda, cream of tartar, tar-
taric acid, sugar and lard, substantially in the proportions named, in working
the mixture into a dough with the addition of buttermilk and in baking for about
one hour, substantially as herein before. described.
4. Bread manufactured substantially in the manner and from the ingredients.
herein before described.
ORI
1000
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.