Improvements in the Manufacture of Aerated Bread and in Apparatus to be used in this Manufacture.
Year: 1889

page_text: Date of Application, 28th Feb., 1889
Complete Specification Left, 28th Nov., 1889-Accepted, 22nd Feb., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Aerated Bread and in
Apparatus to be used in this Manufacture.
'I, JAMES CHILDS, of Cedar Lea, Clapham Common, in the County of Surrey,
Gentleman, do hereby declare'the nature of this invention to be as follows:--
Aerated bread has hitherto been made by using aerated water in 'the preparation
of the dough as described in the Specification of a Patent to J. Dauglish No. 2293'in
the year 1856 or by using an aerated fermented liquid to mix with-flour for forming
the dough as described in the Specification of a Patent granted to me No. 3540 in
the year 1869.
By the former process the bread is harsh and wanting in flavour, a'very' high
pressure being required to make the dough and a very high oven temperature to
bake it.
By the latter process the flavour is improved, less pressure is required' and 'less
heat to bake the bread but it is liable to irregularities arising from changes of
temperature. My present invention consists in taking milk and separating the 'cream
from it by preference by what is known as a mechanical separator and 'then' aerating
the residual liquid under pressure and using such liquid for making 'the dough
following the ordinary process of making aerated bread except" that 'the' 'equilibrium
pipes leading the gas from the liquid to the flour being larger.
By the use of the separated milk low pressures are sufficient as the dough made
with it is more elastic and parts with the gas more slowly and evenly and "con-
sequently the bread in baking becomes more evenly vessiculated and the starch of
the flour more perfectly changed. In addition to these advantages changes of
atmospheric temperature do not affect the process.
In order also to be able to better admix 'flour with the areated liquid' froin' which
dough is to be made I construct the mixing apparatus in such a manner that 'the
aerated liquid may be first run into the mixing vessel and the flour or cake material
afterwards added whilst the liquid is at the same time kept in agitation by revolving
the kneading arms.
Hitherto the apparatus or machinery for making aerated bread' has consisted of two
parts-1st. a vessel (condenser) in which to aerate the water. '2nd a" larger vessel; a
mixer to hold the flour and in which the dough is mixed and kneaded-I use another
vessel or other vessels in addition to hold the flour or dry cake material and "from
which the flour or dry material can be discharged gradually into the mixing and
kneading vessel, after the aerated liquid has been run into it.
By this improved machinery the bread or cake dough is more perfectly amal-
gamated and the quality of the bread and cakes greatly improved.
Dated this 28th day of February 1889.
COMPLETE SPECIFICATION.
"Improvements in the Manufacture of Aerated Bread and in
Apparatus to be used in this Manufacture.
I, JAMES: CHILDS, of Cedar Lea, Clapham Common, in the County of Surrey,
Gentleman, 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:
Aerated bread has hitherto been made by using aerated water in the preparation of

page_text: the dough as described in the Specification of a Patent to J. Dauglish No. 2293
in the year 1856 or by using an aerated fermented liquid to mix with flour for
forming the dough as described in the Specification of a Patent granted to me
No. 3540 in the year 1869.
By the former process the bread is harsh and wanting in flavor, a very high
pressure being required to make the dough and a very high oven temperature to
bake it.
By the latter process the flavor is improved, less pressure is required and less
heat to bake the bread but it is liable to irregularities arising from changes of
temperature. My present invention consists in taking milk and separating the
cream from it by preference by what is known as a mechanical separator and then
aerating the residual liquid under pressure and using such liquid for making the
dough following the ordinary process of making aerated bread except that the
equilibrium pipes leading the gas from the liquid to the flour being larger.
By the use of the separated milk low pressures are sufficient as the dough made
with it is more elastic and parts with the gas more slowly and evenly and consequently
the bread in baking becomes more evenly vessiculated and the starch of the flour
more perfectly changed. In addition to these advantages changes of atmospheric
temperature do not affect the process.
In order also to be able to better admix flour with the aerated liquid from which
dough is to be made I construct the mixing apparatus in such a manner that the
liquid may be first run into the mixing vessel and aerated and the flour or cake
material afterwards added whilst the liquid is kept in agitation by revolving the
kneading arms in place of as heretofore first filling the material into the mixer and
then adding the aerated liquid to it whilst it is kept agitated by the kneading arms.
Hitherto the apparatus or machinery for making aerated bread has consisted of two
parts 1st a vessel (condenser) in which to aerate the water. 2nd a larger vessel, a
mixer to hold the flour and in which the dough is mixed and kneaded-I use another
vessel or other vessels in addition to hold the flour or dry cake material and from
which the flour or dry material can be discharged gradually into the mixing and
kneading vessel, after the liquid has been run into it and aerated.
By this improved machinery the bread or cake dough is more perfectly amalgamated
and the quality of the bread and cakes greatly improved.
Figure 1 is a side elevation and Figure 2 a vertical section of apparatus constructed
as above described.
A is the mixing vessel-B a vessel from which aerated liquid can be run into the
mixer or in which carbonic acid can be produced to aerate liquid placed in the
mixer and C the vessel for holding the flour or cake material which is to be supplied
to the mixer-D is a disc valve interposed between the vessel C and mixer A.
The necessary quantity of liquid having been supplied to the mixing vessel and
flour or cake material having been placed into the vessel C and the lid of this vessel
closed the liquid in the vessel is aerated by the admission of carbonic acid from the
vessel B or aerated liquid might be run into the mixer from the vessel B if the liquid
to be used has been previously aerated in this vessel.
When the mixer A contains the necessary quantity of aerated liquid the kneading
blades E of the mixer are made to revolve and whilst they are revolving the valve D
is opened and the flour or cake material allowed to descend into the liquid with which
it is then kneaded into dough by the mixing blades.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what 1
claim is :-
1. In the manufacture of aerated bread the manufacture of the dough by kneading
flour or cake material with milk which has had the cream separated from it and has
been aerated.
2. In the manufacture of aerated bread the preparation of the dough by first
supplying the necessary quantity of aerated liquid to a mixing or kneading vessel and

page_text: then adding flour or cake material to the aerated liquid whilst the kneaking blades of
the kneading vessel are kept revolving.
3. The construction of apparatus to be used in the preparation of dough for the
manufacture of aerated bread substantially as described in such manner that the flour
or cake material may be added to aerated liquid which has been supplied to the
mixing vessel before the admission of the flour or material is allowed to take place.
Dated this 27th day of November 1889.