Improvements in the Manufacture of Flour, and in the Making of Bread, Biscuits, and the like therefrom.
Year: 1895

page_text: Date of Application, 9th May, 1895-Accepted, 13th July, 1895
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Flour, and in the Making of
Bread, Biscuits, and the like therefrom.
We, WILLIAM ERNEST ROSEWARNE, of Hillside, Hayle, in the County of
Cornwall, Merchant, and WILLIAM HENRY INCE, of Penpole Avenue, Hayle,
in the County of Cornwall, Engineer, do hereby declare the nature of our inven-
tion, and in what manner the same is to be performed to be particularly described
in and by the following statement :-
The object of our invention is to produce flour with the admixture of wheat
gem. After the gem is prepared by our special process, in the manner heiem-
after described, it is mixed with the flour in suntable proportions, and can be made
into bread, biscuits or other articles of food by the ordinal y process of fermentation,
or if preferred by an unfermented process, by the addition of the necessary
effervescent ingredients.
It is well known that the bulk of the world's supply of merchantable flour is
manufactured by the roller process of milling, and in consequence of this mode of
reduction the whole of the germ and the bulk of the phosphates contained in the
wheat berry are extracted from the flour. These exceedingly useful substances
which are useful or necessary for building up the human fiame are not extracted
intentionally, but as an unavoidable consequence in the peculiar action of the roller
process of milling.
The aim we have before us is to put back into the flour the geim and phosphates
in as near the proportions as possible to that which nature has supplied in the perfect
growth of the wheat berry.
It is well known that there is a large percentage of phosphate in the wheat geim,
and in the bran oi outer covering of the wheat berry, and phosphate is nerve and
brain food, so that we need it in bread at all times.
The product of this invention differs from the so-called wholemeal, inasmuch as
that wholemeal contains the whole of the bian or outer covering. It is an
established fact among medical men that the consumption of bran in any form
eutails untold mischief upon the conts of the stomach, and the folds of the mucous
membrane. Bran is in fact practically indigestible by the human stomach. Our
invention supplies to the flour the important mineral ingredients without the
necessity of throwing coarse bran into the flour as above described.
In carrying out our invention we take the germ of wheat which has been
separated in the ordinary way and subject it to a dry heat in any suitable apparatus
of from 200° to 250° Fah., it is afterwards cooled and ground into fino meal; at
the same tinie a small quantity of oatmeal and hypophosphates of lime and soda
ate ground with the germ so as to become thoroughly mixed therewith: subsequently
a suitable proportion of the mixed ground geim meal is mixed with the flour for
general usc.
The mixture preferably consists of about 100 lbs flour, 20 lbs. germ meal,
4 lbs. oatmeal, 1 oz hypophosphate of lime and 1 oz. hypophosphate of soda, the
whole thoroughly mixed, but we do not confine ourselves to these proportions,
which may be varied to suit various requirements
To bake the prepared gorm flour into bread by a fermented process we mix up
the flour with warm water at say 150° Fah, allow the mixtme to cool and then
add the necessary yeast in the usual way.

page_text: To bake the prepared geim flour into bread and biscuits by an unfermented
Drocess to each 100 lbs. of the prepared flour we should add in the capacity of a
baking powder lb. cieam of tartar, lb. bicarbonate soda, lb. tattaric acid, and
pass the whole through a sifting machine, it is then ready for use, by sumply
mixing up with cold water to the proper consistency and baked at once.
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 method of treating the gem of wheat previous to its mixture with flour
o meal, with which it is subsequently used in the preparation of bread, biscuits or
other articles of food, so as to render such articles ensy of digestion as herein
described.
2. The process of heating and grinding wheat germi into meal and the combination
of same with other substances in the preparation of flom for making bread,
biscuits or other articles of food substantially as berem described.
3. The combination with the gem flour prepared in the manner specified of
baking powder consisting of tartaric acid, bical bouate of soda and cream of tartar,
for the purpose of enabling such flour to be made into bread, biscuits or other
articles of food by an unfermented baking process, all substantially as herein
described.