Year: 1886

page_text: I JOHN CARPENTER POOLEY of 37 Sion Hill Bath in the County of Somerset
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 :-
This invention consists in the manufacture of bread from a combination of the
ground products of wheat and malt prepared and used in the way and manner
herein after described.
I prefer to use the ingredients in the following proportions viz, of whole wheat
meal from which two pounds of bran out of sixteen has been separated, fourteen
pounds; of wheat flour fourteen pounds; of wheat bran two pounds; of malt flour
one pound, of salt four ounces, of yeast and of water a sufficient quantity.
I first set the sponge with wheat flour, yeast and water in the usual way known
to Bakers: I next put the bran into a suitable vessel and pour on it one full quart
of water at a temperature of 175 degrees F. cover it and set by for not less than
an hour. I then strain and press the liquor from the bran.
I next put the malt flour into a suitable vessel, add to it the liquor strained from
the bran, and apply beat until the mixture attains the temperature of 175 degrees F.
stirring it all the time, and then set it aside to cool.
When the sponge is ready and the melted malt cool enough I mix them together
and add the remaining water with the salt previously dissolved in it and well mix
these, and then add the wheat meal and the remaining wheat flour, and make the
whole into a good dough, which I divide into portions place them in tins prove and
then bake them in the usual way.
Within the last few years there have been endeavours made to improve the
qualities of ordinary bread by bringing into use in its manufacture those important
ingredients which are commonly removed from the wheat flour in the process of
milling being attached to or contained in the outer integument of the grain called
the bran.
Hitherto the attempts have been confined to the use of the whole meal of the
wheat grain ground to different degrees of fineness; but there have been found
various objections to this plan amongst others the irritation produced by the
insoluble and indigestible bran and also the unpleasant appearance of the bread
containing the bran; these together have greatly prevented its general adoption.

page_text: In the process now introduced the whole of the valuable ingredients contained
in or attached to the bran are dissolved by macerating the bran in water at the
given temperature and the infusion is employed in the manufacture of the bread.
By this means these valuable ingredients of the wheat grain are secured for
the bread without the necessity of consuming the insoluble bran, and thus the
bones nerves and muscles of the human frame are supplied with all the nourish-
ment that wheat can give and in the most agreeable form.
In addition to the above named advantages this bread contains a small
proportion of malt carefully prepared whereby the nourishing and digestive
powers of this bread are largely increased, its taste improved and its power to
keep sweet and moist secured.
Having now 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
The manufacture of bread from a combination of ground wheat and ground malt
prepared and used with infusion of bran substantially as described.
Dated this 5th day of April 1886.
CARPMAEL & Co.,
Agents for the Applicant.