Wheat-meal Bread, and in the Preparation of Leaven.
Year: 1885

page_text: Wheat-meal Bread, and in the Preparation of Leaven.
:
7
We, ARTHUR BURTON LESTER, of 58, Katesgrove Lane, Reading, Baker, and
ALBERT MEABY of 82, Queen's Road, Reading, Master Baker, both in the County
of Berks, do hereby declare the nature of our invention for IMPROVEMENTS IN
PREPARING WHEATEN MEAL, AND IN MAKING ENTIRE WHEAT-MEAL BREAD, AND
IN THE PREPARATION OF LEAVEN, to be as follows:-
2
This invention is the fruit of efforts and experiments extending over several
years.
As a result, it is claimed that a fully scientific system of making wheat-meal
bread has been discovered, by means of which definite and exact rules can be laid
down for the certain production of the most wholesome, digestible and nutritious
bread.
The system necessarily embraces the production of Wheaten Meal, and this meal
is also adapted for porridge, pastry, cakes and biscuits.
Its immense superiority for all these purposes over the entire wheaten flour or
meal at present in use, and its complete freedom from the objections that attach
to them, is asserted with the utmost confidence.
When made into bread or biscuit it is sufficiently cohesive and without excessive
dryness or the undesirable tendency to crumble, which characterises most kinds of
entire wheat-meal bread.
j
Being specially rich in gluten, it requires no admixture of fat to ensure cohesion
and softness of external surface or crust.
It is palatable, presentable, easy to cut, thoroughly digestible, can be soaked or
toasted and does not irritate the intestines.
ولياء
It can be made in any size or shape required, is not expensive, keeps well and
does not require any special kind of oven or temperature in baking.
It can be made and is made by us, without being touched by hand, in any part
of the process. It is thus specially adapted for large bakeries where steam power
and machinery are employed.
It is however equally suitable for family use. It makes a delicious and most
nourishing porridge, or custard or gruel and is unsurpassed as a food for children
or invalids.

page_text: The system has five distinct stages or processes, of which three are required to
prepare the meal, and the remaining two to convert it into bread.
They are as follows:-
1. PREPARATION OF THE WHEAT FOR THOROUGH DISINTEGRATION."
The wheat is first soaked in water for 36 hours at a temperature of about
62 degrees Fahrenheit.
It is then drained for two days on canvass or in some other suitable manner to
gradually remove part of the superfluous moisture.
It is then dried at a temperature not exceeding 100 degrees, and when dry is
ground or pulverized in the ordinary way and tonverted into meal.
2. "TREATMENT OF THE MEAL"
The meal is now sifted in seives specially adjusted to the degree of fine-ness
required, so as to eliminate about 18 per cent of the bran
The meal is then baked or roasted in air-tight. vessels at a temperature of
280 to 300 degrees Fahrenheit, whereby the starch it contains is changed into
dextrine.
The meal is now prepared and ready for use in porridge or gruel or for bread-
making.
3. "BREAD-MÁKING,”
The process of converting the meal into bread commences with a special system
of causing fermentation, viz:
We take the 18 per cent of bran (or thereabouts) which had been separated from
the meal and boil it for two hours.
This boiling extracts the gluten and starch left in the bran and yields a thick
gelatinous fluid. We thin this fluid down with water till it attains a temperature
of 70 degrees.
The liquor is now strained and the solid matter, which is the cellular fibre of the
bran, is rejected.
The cellular fibre is the portion of the bran which is so irritating to the stomach.
A small portion of the original wheat is now mashed at a temperature of
170 degrees or thereabouts and is mixed with the remaining portion of the liquor
which is then ready for fermentation.
A small quantity of a strong decoction of hop is then added which causes the
whole of the foregoing substance to ferment or leaven.
This fermentation takes about 4 hours to complete.
Sufficient meal is now added to form a dough of the usual consistency.
The dough is thoroughly mixed, and allowed to rise in the usual way, and then
baked at a temperature of about 400 degrees.
The result of these several processes is that an entire wheaten bread is produced
of a quality absolutely unsurpassable, and with an entire absence of variability,
and free from all the objections which attach to that made by the ordinary
methods,

page_text: This Specification was, upon the 21st day of December 1888, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
pag
BRARIES
Wheat-meal Bread, and in the Preparation of Leaven.
We, ARTHUR BURTON LESTER, of 58, Katesgrove Lane, Reading, Baker, and
ALBERT MEABY of 82, Queen's Road, Reading, Master Baker, both in the County,
of Berks, do hereby declare the nature of our invention for IMPROVEMENTS IN
PREPARING WHEATEN MEAL, AND IN MAKING ENTIRE WHEAT-MEAL BREAD, AND
IN THE PREPARATION OF LEAVEN, to be as follows:-
:-
This invention is the fruit of efforts and experiments extending over several
years.
L
As a result, it is claimed that a fully scientific system of making wheat-meal
bread has been discovered, by means of which definite and exact rules can be laid
down for the certain production of the most wholesome, digestible and nutritious
bread.
The system necessarily embraces the production of Wheaten Meal, and this meal.
is also adapted for porridge, pastry, cakes and biscuits.
Its immense superiority for all these purposes over the entire wheaton flour or
meal at present in use, and its complete freedom from the objections that attach
to them, is asserted with the utmost confidence.
When made into bread or biscuit it is sufficiently cohesive and without excessive
dryness or the undesirable tendency to crumble, which characterises most kinds of
entire wheat-ineal bread.
Being specially rich in gluten, it requires no admixture of fat to ensure cohesion
and softness of external surface or crust.
It is palatable, presentable, easy to cut, thoroughly digestible, can be soaked or
toasted and does not irritate the intestines.
It can be made in any size or shape required, is not expensive, keeps well and
does not require any special kind of oven or temperature in baking.
It can be made and is made by us, without being touched by hand, in any part
of the process. It is thus specially adapted for large bakeries where steam power
and machinery are employed.
It is however equally suitable for family use. It makes a delicious and most
nourishing porridge, or custard or gruel and is unsurpassed as a food for children
or invalids.

page_text: Wheat meal-Bread, and in the Preparation of Leaven.
We ARTHUR BURTON LESTER of 58 Katesgrove Lane, Reading, Baker, and
ALBERT MEABY of 82, Queen's Road, Reading, Master Baker, both in the County
of Berks, do hereby declare the nature of our invention for IMPROVEMENTS IN
PREPARING WHEATEN MEAL, AND IN MAKING ENTIRE WHEAT MEAL BREAD, AND
IN THE PREPARATION OF LEAVEN, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:
This invention is the result of a long series of efforts and experiments, whereby
a thoroughly scientific system of making wheatmeal, (applicable also to the prepara-
tion of meal from other cerente, oats and maize) and of produeing wheat meal bread,
and leaven, has been discovered, and by means of which, definite and exact rules
ean be laid down for the certain production of the purest most palatable-digestible
and nutritions bread of unvarying quality has been discovered.
The system employed necessarily embraces the production of wheaten-meal, of
the very best kind, which is far superior to any heretofore produced, in regard to
it glutenous nitrogenous and nutritious qualities, and is therefore especially valuable
for biscuits, cakes pastry, porridge and as the basis of prepared food for young
children and invalids.
Not only is it immensely superior as a food for man to the entire wheaten meal
or flour at present in use but it is entirely free from the objectionable qualities that
attach to the various samples of so-called whole wheat meal at present so largely
consumed by the Public.
Being composed of the entire wheat minus only a portion of the cellular fibre, it
is especially rich in gluten and when made into bread is therefore not dry, friable
or liable to crumble, nor is the crust of a hard, flinty nature. It is not irritating
to the stomach nor indigestible but the reverse, and while it can be enten quite new
with impunity, it will keep many days without danger of turning cour, and without
excessive desiccation. It can be made in any shape-preferred; does not require
special oven's, is easy to ent, can be soaked, toasted or fried, can be made in the
domestic Kitchen, or in the Machine bakery without being touched by hand in any
part of the process.
The system has four distinct stages of which two are required for the preparation
of the meal, one for the formation of leaven, and one for converting the meul into
brend:
...

page_text: The next process before commencing the manufacture of bread is a special method
of preparing leaven and procuring fermentation, as follows;
We take the 18 per cent of bran-(or thereabouts) which had been separated from
the meal and boil it for two hours.
This boiling extracts the gluten and starch left in the bran, and yields a thick
gelatinous fluid. We thin this fluid down with water keeping it at a temperature
of about 70 degrees.
The liquor is now strained, and the solid matter which is the cellular fibre of the
bran is rejected. This cellular fibre is the only portion of the whent we reject, and
is the indigestible part of the bran, usually left in the ordinary brown-bread, which
irritates the stomach-and intestines of those who consume it, and has no nutritious
properties whatever.
A small portion-(say about 3 pints to each sack of meal) of the original wheat is
now mashed at a temperature of 170 degrees, or thereabouts, and is mixed with
the remaining portion of the liquor before described, which is then ready for
fermentation.
A strong decoction of hop is then made by infusing one ounce of hope in a
gallon of water and a small quantity of this decoction is added to the above-liquor.
After the two are mixed, light and air are excluded, and the whole immediately
commences to ferment or leaven.
It is important that the temperature around the fermenting tab should not be
less than 55% or more than 65% This fermentation takes about 4 hours to
complete, and there is then prepared ready for use, an efficient yeast three pints
of which are sufficient to leaven a sack of meal.
In addition to the manifest simplicity and economy of this method of preparing
yeast there are two other advantages connected with its use of great importance to
the practical baker, viz, (1) it does not require to be first-mixed into "éponge" as
is the ease with ordinary yeast and (2), it will not spoil as the "sponge " does, if
not immediately made use of. This portion of our invention is therefore-of vast
importance apart altogether from the question of whole meal bread.
ences the process of bread making sufficient leaven is now added to a quantity
of our meal to form dough of the usual consistency. This dough is then thoroughly
mixed and allowed to rise in the usual way and is then baked at a temperature of
about 400 degrees. The leaven is mixed-at-once with the whole of the meal, no
preliminary sponge" being required. The result of these various processes is that
a pure Whole-ment wheaten bread is produced of a kind absolutely unsurpassable
for wholesomeness, digestibility and nutritious qualities, and especially rich-in
gluten-and-nitrogenous constituents, and free from all the objections that attach
to the entire wheaten bread made by the ordinary methods.

page_text: 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. A method of preparing from wheat (or other cereals oats or maize) separately or
in combination, a specially digestible and nutritious meal, cooked in closed vessels,
such meal being suitable for porridge or gruel or for biscuit or bread-making and
other purposes as herein described and set forth.
2. A method of preparing leaven for the leavening of dough or bread (without
any admixture of barm or chemicals) by combining an infusion of hop with a
liquor made from wheat or the products of wheat as herein set forth and explained.
3. The application of the above named meal to the processes of bisenit or bread
making or to varions preparations of gruel or food, either with or without the
leaven herein described.
S. S. BROMHEAD,
Agent.

page_text: L
Improvements in Preparing Wheaten Meal, and in Making Entire
Wheat-meal Bread, and in the Preparation of Leaven.
We, ARTHUR BURTON LESTER of 58 Katesgrove Lane, Reading, Baker, and
ALBERT MEABY of 82, Queen's Road, Reading, Master Baker, both in the County
of Berks, do hereby declare the nature of our invention for IMPROVEMENTS IN
PREPARING WHEATEN MEAL, AND IN MAKING ENTIRE WHEAT-MEAL BREAD, AND
IN THE PREPARATION OF LEAVEN, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:-
This invention is the result of a long series of efforts and experiments, whereby
a thoroughly scientific system of making wheatmeal, (applicable also to the prepara-
tion of meal from other cereals,) and of producing wheat-meal bread, and leaven,
has been discovered, and by means of which, definite and exact rules can be
laid down for the certain production of the purest most palatable digestible and
nutritious bread of unvarying quality.
The system employed necessarily embraces the production of wheaten-meal, of
the very best kind, which is far superior to any heretofore produced, in regard to
it glutenous nitrogenous and nutritious qualities, and is therefore especially valuable
for biscuits, cakes pastry, porridge and as the basis of prepared food for young
children and invalids.
Not only is it immensely superior as a food for man to the entire wheaten meal
or flour at present in use but it is entirely free from the objectionable qualities that
attach to the various samples of so-called whole wheat meal at present so largely
consumed by the Public.
Being composed of the entire wheat minus only a portion of the cellular fibre, it
is especially rich in gluten and when made into bread is therefore not dry, friable
or liable to crumble, nor is the crust of a hard, flinty nature. It is not irritating
to the stomach nor indigestible but the reverse, and while it can be eaten quite new
with impunity, it will keep many days without danger of turning sour, and without
excessive desiccation. It can be made in any shape preferred, does not require
special oven's, is easy to cut, can be soaked, toasted or fried, can be made in the
domestic Kitchen, or in the Machine bakery without being touched by hand in any
part of the process.
The system has four distinct stages of which two are required for the preparation
of the meal, one for the formation of leaven, and one for converting the meal into
bread.
They are as follows.
1. PREPARATION OF THE WHEAT FOR THOROUGH DISINTEGRATION.
The wheat is first soaked in water for 36 hours at a temperature of about
!
1

page_text: The next process before commencing the manufacture of bread is a special method
of preparing leaven and procuring fermentation, as follows;
We take the 18 per cent of bran (or thereabouts) which had been separated from
the meal and boil it for two hours.
This boiling extracts the gluten and starch left in the bran, and yields a thick
gelatinous fluid. We thin this fluid down with water keeping it at a temperature
of about 70 degrees.
The liquor is now strained, and the solid matter which is the cellular fibre of the
bran is rejected. This cellular fibre is the only portion of the wheat we reject, and
is the indigestible part of the bran, usually left in the ordinary brown bread, which
irritates the stomach and intestines of those who consume it, and has no nutritious
properties whatever.
A small portion (say about 3 pints to each sack of meal) of the original wheat is
now mashed at a temperature of 170 degrees, or thereabouts, and is mixed with
the remaining portion of the liquor before described, which is then ready for
fermentation.
A strong decoction of hop is then made by infusing one ounce of hops in a
gallon of water and a small quantity of this decoction is added to the above liquid:
After the two are mixed, light and air are excluded, and the whole immediately
commences to ferment or leaven.
It is important that the temperature around the fermenting tub should not be
less than 55% or more than 65%. This. fermentation takes about 4 hours to
complete, and there is then prepared ready for use, an efficient yeast three pints
of which are sufficient to leaven a sack of meal.
"
as
In addition to the manifest simplicity and economy of this method of preparing
yeast there are two other advantages connected with its use of great importance to
the practical baker, viz, (1) it does not require to be first mixed into "sponge
is the case with ordinary yeast and (2), it will not spoil as the "sponge " does, if
not immediately made use of. This portion of our invention is therefore of vast
importance apart altogether from the question of whole-meal bread.

page_text: 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. A method of preparing from wheat (or other cereals) separately or in combina-
tion, a specially digestible and nutritious meal, cooked in closed vessels, such meal
being suitable for porridge or gruel or for biscuit or bread-making and other
purposes as herein described and set forth.
2. A method of preparing leaven for the leavening of dough or bread (without
any admixture of barm or chemicals) by combining an infusion of hop with a
liquor made from wheat or the products of wheat as herein set forth and explained.
3. The application of the above named meal to the processes of biscuit or bread-
making or to various preparations of gruel or food, either with or without the
leaven herein described.
S. S. BROMHEAD,
Agent.