IMPROVEMENTS IN THE STORAGE AND TREATMENT OF GRAIN CHIEFLY FOR BREAD MAKING AND IN THE MANUFACTURE OF BREAD, BISCUITS AND THE LIKE, AND IN APPARATUS THERFOR.
Year: 1883

page_text: PROVISIONAL SPECIFICATION left by Katherine Jane Dance at the Office
of the Commissioners of Patents on the 15th March 1883.
KATHERINE JANE DANCE of Tower House Clevedon in the County of
Somerset "IMPROVEMENTS IN THE STORAGE AND TREATMENT OF GRAIN CHIEFLY
FOR BREAD MAKING AND IN THE MANUFACTURE OF BREAD, BISCUITS AND THE LIKE,
AND IN APPARATUS THERFOR.
"
Where it is desired to keep the grain for any length of time I decorticate it first,
then dry it, and then store it in refrigerated chambers and dry atmosphere
preferably at about 32 F to prevent germination.
Thoroughly ventilated granaries for receiving the grain are situated at the top of
the building, whence the grain passes automatically into the cleaning and screening
machinery situated directly beneath the granary; all dust is collected and the
undeveloped grain as separated passes automatically into grinding machines situated
in another chamber is then packed and returned on the market as cattle food &
whilst the fully developed matured grain passes into first ending then decorticating
machines to remove the beard and epidermis and through polishing machines into
a hot chamber. Leaving this thoroughly dried it passes on to a preferably dark
refrigerating chamber whence it is packed for market or falls into receivers ready
to feed the grinding mills of which there are at least two, one liberating the
greatest practicable amount of flour in one operation, the other pulverizing the
bran to the finest obtainable powder the product of both mills subsequently uniting
in one stream. The ordinary heating of the meal during grinding is avoided by a
refrigerating current applied during the grinding and the meal conveyed from the
mills in a refrigerating current to a 2nd refrigerating chamber or store room which
is thoroughly dry and the temperature under complete control. From this store
room it is packed for market or falls into receivers for consumption in the Bakery
but in every instance the work is automatically performed by machinery so that
the grain or meal is not touched by hand.
For making the meal into bread it passes into dough mixers, and the unfermented
bread which appears to be of greater nutritive value, consisting of about the
following proportion 100 lbs of meal 1. of Bicarbonate of Soda well mixed with

page_text: the flour 2 lbs 11/. oz of pure Hydrochloric acid diluted with 12°* of cold water add
this to the meal and soda already in the mixer agitate rapidly for 3 minutes when
it is rapidly measured by the mixer into the tins or moulds which are placed on
perforated trays on wheels and when full pass automatically into the oven and
when baked leave the oven in same manner at the other end are emptied into
perforated trays and run into a refrigerating chamber to cool and thence into the
carts for delivery.
The fermented bread is made in the following way say 100 lbs of meal salt to
taste 20° of specially prepared or French yeast diluted with 11 oz of lukewarm
water, mix in dough mixer thoroughly for 15 minutes measure into perforated sheet
iron moulds to save oven fermentation pass into proving chamber for 20 minutes
and immediately bake as for unfermented.
It will be understood that reasonable modifications can be made in the particulars
given above and the proportions for mixing the dough and the time occupied
therein and in the temperature specified.
In preparing this meal for infants food I remove three of the outer coverings of
the grain; the meal is reduced to the finest possible consistency and then baked
and sweetened with the purest raw sugar to resemble mothers milk
In making biscuits I find that fruit juice or syrup mixed with the meal makes a
most excellent substitute for the milk or water generally employed.