and Biscuits.
Year: 1886

page_text: and Biscuits.
I, JOHN MONTGOMERIE, of Virgina Place, 361 Dumbarton Road, Partick Lanark-
shire, Baker do hereby declare the nature of my said invention and in what
manner the same is to be performed to be particularly described and ascertained in
and by the following statement :-
My said invention has reference to certain new or improved special mixtures
and mode of treatment of ground wheat, corn or other flour or meal with other
matters for the making of bread and biscuits or cakes, which will assist digestion,
and be very light, agreable, and nourshing food for people of weak digestion and
for children and infants.
or
By my said improvements the bread is prepared as will be hereinafter described
from a mixture of wheat flour or meal and Semolina, with "Malt Extract"
"Maltine," treated in a novel and special manner; and the biscuits are prepared
from the above three ingredients, with oat or corn flour or meal added thereto;
while ordinary seasonings or other ingredients may be incorporated with these
mixtures as desired by the Bakers or to suit the popular taste.
And in order that the nature of my said invention, and the mode of performing
or carrying it into effect or practice may be properly understood, I shall now
proceed to describe the same in and by the following statement in writing
"
My said invention or improvements, comprise or consist all as follows:-In and
for the manufacture of bread I take about one third of the quantity of flour or
wheat meal required for making the dough as 4 lbs to each 14 lbs of flour or meal
used, and I add thereto a portion of water at a temperature of about 120 degrees
Fahrenheit, and put it into a suitable vessel and thoroughly mix the flour or wheat
meal and water together into a paste or batter, I then add a suitable quantity of
Extract of Malt" or "Maltine," about half that of the flour used in this mixture,
and heat the vessel on a fire, or place it into another vessel or boiler filled with hot
water and keep stirring the mixture until it rises to a temperature of between 130
and 150 degrees Fahrenheit. A suitable vessel for mixing and making this
special preparation of "Malt Extract" would consist of a revolving cylinder with
vanes in it for agitating the ingredients and mixture stated which would be inserted
and withdrawn through a screwed door in the side, and this would be rotated

page_text: (f
within an outer close covered-in vessel with hot water in it, so as to be actuated
by a handle or gearing from the outside; while being treated and maintained at
the temperatures described so that the diastaste or ptyaline of the Malt-Extract
will re-act on the insoluble starch of the flour and convert it into soluble dextrine,
the re-action being,-starch + Extract of malt Dextrine+Grape Sugar. I
maintain the mixture for a few hours at the temperature of 130 to 150 degrees
Fabrenheit, to allow the diastaste or ptyaline time to act upon the insoluble starch
of the wheat or flour and convert the whole of it into soluble dextrine as above
described, and the mixture is then allowed to cool.
-
For making the bread I take this special prepared mixture of "Extract of Malt,"
and flour, and I add thereto the remainder of the flour or wheat meal say 10 lbs,
and the proper proportion of fermented sponge dough say 14 lbs, and a proportion
of Semolina equal to the weight of the "Malt Extract" used in the-mixture to be
used with carbonate or bicarbonate of Soda, bitartrate of potash or Cream of
Tarter, Salt and any other seasonings or materials required to suit the different
classes of Bread I am making and I then dough or mix the whole ingredients
together and cut or divide and weigh it into loaves and place these into Tins, or
batch them in the oven in the usual way for batch bread.
Having thus described the nature of my said invention as applied to the
manufacture of bread I will now proceed to describe the mode of performing or
carrying the same into effect or practice.
I have found the following proportions or quantites of materials very suitable
in the manufacture of a Brown fermented Extract of Malt Bread, which I prepare
as follows:-in accordance with my said invention, I take 4 lbs of fine flour and
about 4 quarts of water at a temperature of about 120 degrees Fahrenheit, I then
add 2 lbs. of "Extract of Malt" or "Maltine," and place the whole in a suitable
vessel which is heated on a fire or placed into another vessel or boiler containing
hot water, and I keep stirring the mixture and bring it up to a temperature of
between 130 and 150 degrees Fahrenheit, and maintain it at that temperature for
a few hours, to allow the diastaste to act on the insoluble starch of the flour and
convert it into soluble Dextrine. After this prepared material becomes cool I mix
it with the following ingredients,-10 lbs rough wheat flour or meal; 2 lbs Semolina;
4 ounces Carbonate of Soda; 6 ounces Cream of Tarter; lb Lard; 14 lbs
fermented roll or Batch dough; 1 ounces Salt; with the addition of any other
desired ingredients or seasonings. I then thoroughly knead the whole mixture
together and cut or divide and weigh it into loaves of suitable size and bake these
in tins or in batches in a "cool oven." In preparing fine "Extract of Malt" or
"Maltine" loaf bread very suitable for Invalids, where wheat meal is considered
irritable, I do so in the same manner and take the same ingredients as for the
Brown bread, but substitute fine wheat flour for the wheaten meal. In preparing
an ordinary batch of white loaf bread, according to my improvements I set the
sponge in the usual way with a portion of the water required, and Barm or Yeast;
and I take about one third of the flour and the remainder of the water that is
required to make the full quantity of dough and treat it in the same manner with
the special mixture of "Extract of Mult" or "maltine," as hereinbefore described.
My improvements as described are also applicable to unfermented bread as well
as to fermented bread only substituting flour dough for the fermented batch dough.
In the manufacture of biscuits my said invention or improvements consist as
follows: In preparing the dough for the manufacture of good digestive biscuits,
in accordance with my improvements, I take the "Extract of Malt or "Maltine,"
with the wheaten flour or meal in the proportions of from 1 lb to 2, to 3 to 4 lbs
by weight and the quantity of water required to bring the mixture to a pasty
consistency, and put it through the same process as hereinbefore described for the
manufacture of loaf bread, with the addition of a proportion of oat or corn flour,
but without the fermented sponge dough. When this mixture becomes cool I dough
or mix all together, adding butter or lard, sugar and any other ingredients that
may be desired by the Bakors or to suit the popular taste. The dough is afterwards
"

page_text: kneaded and baked and rolled out and cut into biscuits in the ordinary manner as
is usual in the manufacture of other biscuits. In making biscuits in accordance
with my said improvements, I find the following proportions or quantities of
ingredients most suitable, and I proceed as follows. To 12 lbs of fine wheat flour
or meal I add about five quarts of warm water at a temperature of about
120 degrees Fahrenheit, to bring it to a pasty consistency, I then add 6 lbs of
"Extract of Malt " "
ог Maltine," and place the mixture in a suitable vessel and
bring it up to a temperature of between 130 and 150 degrees Fahrenheit, and
keep stirring it all the time, and I allow it to stand at that temperature for say a
few hours and then allow it to cool.
I then add to this Extract of Malt mixture the following ingredients,-4 lbs of
Semolina; 2 lbs Ont flour; 24lbs wheat meal or rough flour; 8 ounces of
Carbonate of Soda; 12 ounces of Cream of Tarter; 7 lbs of butter or lard; 1 lb
of Sugar; 2 ozs Salt; with the addition of any other desired ingredients or
seasonings; I afterwards mix all the ingredients together and knead and roll out
the dough and divide or cut it and bake it into biscuits all otherwise in an ordinary
manner. In preparing a fine Nursery biscuit, I treat the "Extract of Malt" or
"Maltine," in the same manner as described for the digestive biscuit, and use the
same ingredients, but substitute fine dressed wheat flour for the rough wheat flour
or meal
In preparing a dough for the manufacture of "Extract of Malt" Rusk bread in
accordance with these my improvements, I take for preparing the "Extract of
Malt" mixture, 4 lbs of fine wheat flour; 2 quarts of water; 3 lbs of "Extract of
Malt"
or "Maltine," and put the mixture through the same process as described
for the manufacture of bread and biscuits, and when cool I mix it with the
following ingredients.-12 lbs of Roll or Batch fermented dough; 1 lb of butter;
1 lbs of Semolina; while eggs, sugar of milk, and other seasonings may be added
as desired.
I make a brend food for infants or delicate children by grinding my said rusk
bread or fine biscuits, into a flour or meal, and place it into tins for preservation
and use.
Although I have given special mixtures of ingredients for making the doughs of
brown and white "Extract of Malt" bread, and Extract of Malt biscuits, to be
mixed with iny special preparation or mixture of " Extract of Malt" or "Maltine,"
it will be understood that my preparation of Malt Extract may be used with
ordinary mixtures of doughs for bread, and about one half for biscuits.
Having thus particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
First. The mode and means and combination of mixtures with the special
preparation of Malt Extract, herein distinguished for manufacturing or making
bread, and biscuits substantially in the new or improved manner herein described.
Second. The preparation and use of a special mixture of wheat flour or meal
with an Extract of Malt, or Maltine, substantially as herein described for mixing
with or making up the Dough for the manufacture or making of bread and
biscuits.