Improvements relating to the Manufacture of Bread, Biscuits, and the like.
Year: 1899

page_text: Date of Application, 15th June,
1899
Complete Specification Left, 14th Mar., 1900-Accepted, 12th May, 1900
PROVISIONAL SPECIFICATION.
Improvements relating to the Manufacture of Bread, Biscuits, and
the like.
I, SAMUEL PROSKAUER, of Königin Augusta Strasse 50, Berlin, W.
Chemist, do hereby declare the nature of this invention to be as follows:-
The purpose of the present invention is to
Germany,
a. Produce of an improved kind of bread or finer baked goods for dietetic purposes.
b. Augment the nutritiousness of the same.
c. Improve the taste of the same and
d. To avoid the use of leaven or the like and to produce finished goods within
2-3 hours.
1-2 days with milk.
After this treatment the
This new baking process is executed in the following manner:
Kefir bulbs are first cleaned in water, then treated for
This milk is not used in the following baking process.
kefir bulbs are capable of changing good natural milk into powerful kefir milk, which
is done in the known manner by adding good natural milk to the kefir bulbs and
putting them aside for a sufficient time in a constant temperature of 20-25° C.
shaking the mixture from time to time. In order to obtain with this fermenting
thickly appearing milk finished baked goods within 2-3 hours, the duration of this
fermenting process must be at least 36-48 hours. The so obtained milk is then
filtered through a cloth to separate it from the kefir bulbs, and with the addition of
a small quantity of yeast it is used for making the dough.
For baking dietetic biscuits cakes and other finer goods of this kind wheaten flour
is used, for baking dietetic bread there is used preferably a mixture of one part of
rye and two parts of wheaten flour.
The nutritious value of such goods is augmented on the one hand by the previous
addition of milk, on the other hand by the augmentation of the nitrogenous sub-
stances and phosphoric acid which they contain.
By the exclusive use of the kefir bulbs for the fermentation of the natural milk
the milk albumen is formed into a very easily assimilated product which can be
easily digested thus adding greatly to the digestible quality of the goods.
Chemical examination of the goods produced in the above described manner,
shown on an average:
have
T
1

page_text: Experiments made with artificial gastric juice for distinguishing the proportion of
digestible albumenous substances in the goods produced by the process of this inven-
tion has shown that 87 p.c. of the whole nitrogenous substances are digestible
whereas the digestibleness of the whole nitrogen substance in ordinary goods made
for comparison was found to be only 76 p.c.
These results show that these baked goods which introduce into the organism
such relatively important quantities of hemialbumose and caseine in such fine dis-
tribution must be regarded as an important dietetic preparation. The lactic acid of
the kefirized milk assisting the functions of the stomach in a suitable manner and
the mushroom form remaining in the milk (dispora caucasia) possessing peptonising
qualities the eating of such baked goods can be recommended in all circumstances of
derangement resulting from or attendant by disturbances in nutrition such as:
anæmia, emaciation, all gastric derangements, disturbances in the digestion, loss of
strength, in diabetes, consumption also for convalescents and as food for children;
in short in all cases where baked farinaceous food made with leaven can not be
digested.
1221 3
r
1060
HERBERT HADDAN & Co.,
Agents to Applicant.
COMPLETE SPECIFICATION.
Improvements relating to the Manufacture of Bread, Biscuits, and
the like.
I, SAMUEL PROSKAUER, of Königin Augusta Strasse 50, Berlin, W. in the Empire
of Germany, Chemist, 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 :-
The purpose of the present invention is to
(a) Produce an improved kind of bread or finer baked goods for dietetic purposes.
(b) Augment the nutritiousness of the same.
(c) Improve the taste of the same.
(d) To avoid the use of leaven or the like and to produce finished goods
within 2-3 hours.
This new baking process is executed in the following manner
Kefir bulbs are first cleaned in water, then treated as hereinafter described
for 1-2 days with milk. This milk is not used in the following baking process.
The treatment of the kefir bulbs is as follows: Over 150 gr. of prepared kefir bulbs
pour 5 ltrs. of boiled pure milk and leave it at a temperature of from 16°-20°
for 1, 2 or at most 3 days in a tightly closed vessel, shaking the milk 5 or 6 times
a day. Fermentation ensues, by which the milk is changed into kefir milk. Before
using for baking, the milk is poured through a sieve or cloth so as to separate the
preparation from the milk.
Production of bread. To bake for instance 8 loaves each with about 1+ lb. of dough
(preferably one part rye and two parts wheaten flour), take 1 litre of the kefir-milk
with about 80 gr. yeast, mix, and leave for about 2 hours, until ripe. Then add
about another litre of kefir-milk and 30 gr. salt and make the dough.
The dough
must ferment for about 1 hour and then be kneaded. Then leave the dough for
about 2 hours to complete fermentation to bake thoroughly.
Production of biscuits cakes, and other finer goods. Mix 2 lbs. wheaten flour,
about litre kefir milk and 50 gr. yeast, leave the mixture to ripen and then prepare

page_text: the dough with addition of 2 lbs. wheaten flour and litre of kefir milk. Further
additions as in ordinary biscuit dengb
The nutritious value of such goods is augmented on the one hand by the previous
addition of milk, on the other hand by the augmentation of the nitrogenous substances
and phosphoric acid which they contain.
By the exclusive use of the kefir bulbs for the fermentation of the natural milk,
the inilk albumen is formed into a very easily assimilated product which can be easily
digested thus adding greatly to the digestible quality of the goods.
Cheinical examination of the goods produced in the above described manner, have
shown on an average:
The nutritious value of such goods is augmented on the one hand by the previous
addition of milk, on the other hand by the augmentation of the nitrogenous substances
and phosphoric acid which they contain.
By the exclusive use of the kefir bulbs for the fermentation of the natural milk,
the inilk albumen is formed into a very easily assimilated product which can be easily
digested thus adding greatly to the digestible quality of the goods.
Cheinical examination of the goods produced in the above described manner, have
shown on an average :
Constituent parts of albumen
In bread.
"
,,
ور
"
"
Albumen
Fat
Phosphoric acid
In biscuits.
9.031 p.c.
11 03 p.c.
1.16 p.c.
8.129 p.c.
fat
0.356 p.c.
phosphoric acid
0.442 p.c.
In ordinary biscuits
after Konig.
Ordinary bread
after Konig.
6.50 p.c.
8.55 p.c.
0.98 p.c.
0.45 p.c.
0.00 p.c.
0.00 p.c.
Experiments made with artificial gastric juice for distinguishing the proportion
of digestible albumenous substances in the goods produced by the process of this
invention has shown that 87 p.c. of the whole nitrogenous substances are digestible
whereas the digestibility of the whole nitrogenous substance in ordinary goods made
for comparison was found to be only 76 p.c.
These results show that these baked goods which introduce into the organism such
relatively important quantities of hemialbumose and caseine in such fine distribution
must be regarded as an important dietetic preparation. The lactic acid of the
kefirised milk assisting the functions of the stomach in a suitable manner and the
mushroom form remaining in the milk (discora caucasia) possessing peptonising
qualities the eating of such baked goods can be recommended in all circumstances
of derangement resulting from or attendant by disturbances in nutrition such as
anaemia, emaciation, all gastric derangements, disturbances in the digestion, loss of
strength, in diabetes, consumption, also for convalescents and as food for children: in
short in all cases where baked farinaceous food made with leaven cannot be digested.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what I
claim is
The process of producing baked goods in which natural milk, which has previously
been fermented for from 36 to 48 hours with kefir bulbs is added to the meal from
which the dough is made and finished baked goods suitable for dietetic purposes are
obtained within from two to three hours.
lated thin 14th Arc of Vouch 1000
HERBERT HADDAN & Co.,
Agents to Applicant, 18, Buckingham Street, Strand, W.C. London.