IMPROVEMENTS IN THE MANUFACTURE OF BREAD, WHICH IMPROVEMENTS ARE ALSO APPLICABLE IN THE PREPARATION OF DOUGH OR PASTE FOR OTHER PURPOSES
Year: 1859

page_text: LETTERS PATENT to Charles Constant Simonet de Changy, ot Boulogne-
sur-Mer, in the Empire of France, for the Invention of "IMPROVEMENTS IN
THE MANUFACTURE OF BREAD, WHICH IMPROVEMENTS ARE ALSO APPLICABLE IN
THE PREPARATION OF DOUGH OR PASTE FOR OTHER PURPOSES,"
Sealed the 17th April 1860, aud dated the 7th December 1859.
PROVISIONAL SPECIFICATION left by the said Charles Constant Simonet
de Changy at the Office of the Commissioners of Patents, with his
Petition, on the 7th December 1859.
I, CHARLES CONSTANT SIMONET DE CHANGY, of Boulogne-sur-Mer, in the
Empire of France, do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN THE MANUFACTURE OF BREAD, WHICH IMPROVEMENTS ARE ALSO
APPLICABLE IN THE PREPARATION OF DOUGH OR PASTE FOR OTHER PURPOSES," to be
as follows:-
Till now, dough for bread-making has been only made with pure cold'orluke
warm water added to the flour. No one has thought of communicating to the
water qualities which would render it more fit than it now is for the use to
which it is applied. The usual manner of making dough has the disadvantage
of not developing in the flour all the nutritive qualities it contains; pure water
not having the necessary properties to cause this developement, the gluten is
not dissolved, and the fermentation dissolves only a small portion of it in con-
sequence of the little time it acts on the flour; it passes then partially into the
023

page_text: stomach in the state of inert matter without benefit for nutrition, because,
when once it has undergone the action of the oven it does not further dissolve,
even by the digestive juices contained in the stomach.
The principle of my Invention consists in introducing in the manufactureo
dough an agent which will dissolve the greater part of the gluten and other
nutritive elements contained in the flour, and which ensures by this means a
greater amount of more nourishing bread for a given quantity of flour. The
conditions necessary are that this agent be essentially hygienic, that it be not
costly, and that it facilitate digestion and assimilation to the blood of the prin-
ciples contained in cereals. That which I prefer is diastase, which I obtain
by infusing in water malted barley, as hereafter described. It is this aqueous
product roughly filtered which I mix with flour to make dough by substituting
it for the water ordinarily employed. This agent, which dissolves and renders
more assimilable all or nearly all the gluten which the flour may contain, leaves
nothing to be desired as to salubrity, its cost is insignificant, and the quantity
to introduce in the flour is very small. Independently of the above properties
of developing the greater quantity of the nutritive principles contained in the
flour of cereals, and thus aiding, by a digestion rendered more easy, their assi
milation to the blood, it possesses the immense advantage of causing the flour
to produce a considerably larger quantity of bread than that obtained by the
ordinary processes. The quantity obtained is always subordinate to the purity
and quantity more or less of foreign matters, fecula, vegetable, &c. mixed with
the flour of wheat or other cereals.
I make use of four utensils which are formed as shown by the Drawing.
Figure 1 represents a vertical elevation of a wooden tub with its cover;
Figure 2, a section of the same without the cover; Figure 3, an elevation of a
boiler; Figure 4, an elevation of a cistern of reserve, its cover not being
represented; Figure 5, a section of the same; Figure 6, an elevation of a
floating thermometer; Figure 7, a stirrer for agitating the mixture. The
same letters indicate the same parts in the various Figures.
A, Figures 1 and 2, is a wooden tub with moveable false bottom braised a
short distance from the bottom; the capability of moving the false bottom is
for the purpose of facilitating cleansing. The false bottom is pierced with holes
ofa size such that the substance to infuse may be retained and roughly filtered.
The tub A should be of a wood which will not color the infusion, nor commu-
nicate to it any bad taste; B is the cover which is put in its place to retain
the heat; is a discharge cock. C, Figure 3, represents an ordinary copper
boiler, tinned by preference, with or without discharge cock. D, Figures 4
and 5, represents a cistern, which is also provided with a discharge cock d, and

page_text: capable of containing the whole of the infusion. This cistern should be as the
tub A, of a wood which will not color the infusion, nor communicate toitany
bad taste; it is provided with a cover to retain the heat, or to permit the
gradual cooling of the infusion. E, Figure 6, represents a floating thermo-
meter for the purpose of regulating the heat. F, Figure 7, is a stirrer with
longitudinal openings to agitate the mixture.
Suppose about 220 lbs. (100 kilogrammes) of flour is to be made into bread.
First, I warm in the boiler C about 44 pints (25 litres) of water, which I raise
to the temperature of about 65 degrees centigrade. I place in the double
bottomed tub Aabout 44 lbs. (2 kilogrammes) of crushed malted barley, upon
which I pour this hot water and lagitate it during several minutes with the
stirrer F to soak it completely; I leave it then to macerate during about an
hour after having covered the tub A with its cover B. Second, I warm another
similar quantity to about 95 degrees centigrade, and I add it to the infusion
which is already in the tub A; I agitate it and leave it all to macerate for
about 3 hours after having covered the tub. When this time has passed I
withdraw by the discharge cock b¹ the aqueous part roughly filtered, and I
decant it into the cistern of reserve D. Third, I warm a third quantity of
about 44 pints (25 litres) of water to about 80 degrees centigrade and pour it
upon the barley left in the tub A. I agitate itas for the previous operations
and leave it to macerate for about an hour, after which I withdraw by the dis-
charge cock b this last infusion, which I add to the two preceding in the
reserve cistern D; I wait till this infusion descends to about 25 or 30 degrees
centigrade (the temperature of water usually employed for making dough), and
it is with this liquor that I knead the dough, as is done with ordinary water
without changing in any manner the usual proceedings, such as the employ-
ment of yeast, kneading heat of the ordinary oven, &c.
I would remark that the waste of water inherent to the operations, and the
absorption by the malted barley reduce the 132 pints (75 litres) of water
employed with the infusions to about 128 pints (73 litres) of liquor obtained,
which is more than sufficient for the given quantity of flour. It will be under-
stood that the quantity of liquor thus prepared which will enter into the
manufacture of the dough is subordinate to the quality of the flour employed
and to the ordinary usages. This process may be applied not only to the manu-
facture of bread, but also to the manufacture of other alimentary or industrial
compounds, in which the flour of cereals forms the base.
After having described the nature of my Invention, and the best manner I
am acquainted with for carrying it into effect, I desire it to be perfectly under-
stood that I do not limit myself to the employment only of the diastase con-

page_text: tained in malted barley, but that I have only instanced this substance as an
example, and as uniting to my knowledge in the highest degree the desired
conditions of salubrity, efficacy, and economy. But I desire it to be understood
that the improvements consist in introducing into flour at the time of its con-
version into dough the proper agent to dissolve the greater part of the nutritive
principles which are therein contained.
That further I do not wish to confine myself exclusively to the proportions
which I have given as the best, as au analogous result, although less advan-
tageous, may be obtained by varying these proportions.
That further, the means indicated and the apparatus represented in the
accompanying Drawings may also be modified for the treatment of the malted
barley and the preparation of the diastase, because, properly speaking, it is not
this preparation, but its novel application to the above purposes, which consti-
tutes the object of the present demand.
That, lastly, the improvements relate to the application of the same processes
to the preparation of alimentary or industrial doughs and compounds, having
for basis the flour of cereals.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Charles Constant Simonet de Changy in the Great Seal
Patent Office on the 6th June 1860.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
CONSTANT SIMONET DE CHANGY, of Boulogne-sur-Mer, in the Empire of France,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Seventh day of December, in the year of our Lord
One thousand eight hundred and fifty-nine, in the twenty-third year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Charles Constant Simonet de Changy, Her special licence that I, the
said Charles Constant Simonet de Changy, my executors, administrators, and
assigns, or such others as I, the said Charles Constant Simonet de Changy, my
executors, administrators, and assigns, should at any time agree with, and
no others, from time to time and at all times thereafter during the term
therein expressed, should and lawfully might make, use, exercise, and vend,
within the United Kingdom of Great Britain and Ireland, the Channel
Islands, and Isle of Man, an Invention for "IMPROVEMENTS IN THE MANU-
FACTURE OF BREAD, WHICH IMPROVEMENTS ARE ALSO APPLICABLE IN THE PREPARATION

page_text: OF DOUGH OR PASTE POR OTHER PURPOSES," upon the condition (amongst others)
that I, the said Charles Constant Simonet de Changy, my executors or admi-
nistrators, by an instrument in writing under my, or their, or one of their
hands and seals, should particularly describe and ascertain the nature of the
said Invention, and in what manner the same was to be performed, and
cause the same to be filed in the Great Seal Patent Office within six calendar
months next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Charles Constant Simonet de Changy
do hereby declare the nature of the said Invention, and in what manner the
same is to be performed, to be particularly described and ascertained in and
by the following statement thereof, that is to say :-
Till now dough for bread-making has been only made with pure cold or
lukewarm water added to the flour; no one has thought of communicating
to the water qualities which would render it more fit for the use to which it
is applied. The usual manner of making dough has the disadvantage of not
developing in the flour all the nutritive qualities it contains. Pure water
not having all the properties necessary to cause this developement, the gluten
is not dissolved, and the fermentation dissolves only a small portion of it, in
consequence of the little time it acts on the flour; it passes then partially into
the stomach in the state of inert matter, without any benefit for nutrition,
because when once it has undergone the action of the oven, it does not further
dissolve, even by the digestive juices contained in the stomach.
The principle of my Invention consists in introducing in the manufacture of
dough an agent which will dissolve the greater part of the gluten and other
nutritive elements contained in the flour, and which will ensure a greater
amount of more nourishing bread for a given quantity of flour. The conditions
necessary are, that this agent be essentially hygienic, that it be not costly, and
that it facilitate digestion and assimilation to the blood. That which I prefer
is diastase, which I obtain by infusing in water melted barley, as hereafter
described. It is this aqueous product, roughly filtered, which I mix with flour
in the making of dough by substituting it for water. This agent, which dis-
solves and renders more assimilable all or nearly all the gluten which the
flour may contain, leaves nothing to be desired as to salubrity, its cost
is insignificant, and the quantity to introduce in the flour is very small.
Independently of the properties above described of developing the greater
quantity of the nutritive principles contained in the flour of cereals, and thus
aiding, by a digestion rendered more easy, their assimilation to the blood, it
possesses the immense advantage of causing the flour to produce a con-
siderably larger quantity of bread than that obtained by the ordinary pro-

page_text: cesses. The quantity obtained is always subordinate to the purity and quality
of the flour employed, and to the quantity, more or less, of foreign matters,
vegetable fecula, &c., mixed with it.
I make use of utensils which are formed as shown by the Drawing,
Figures 1 to 7. Figure 8 represents a modification, which I will describe
hereafter.
Figure 1 represents a vertical elevation of a wooden tub with its cover;
Figure 2, a section of the same, without the cover; Figure 3, an elevation
of a boiler; Figure 4, an elevation of a cistern of reserve, its cover not being
represented; Figure 5, a section of the same; Figure 6, an elevation of a
floating thermometer; Figure 7, a stirrer for agitating the mixtures. The
same letters indicate the same parts in the various Figures.
A, Figures 1 and 2, is a wooden tub, with moveable false bottom braised a
short distance from the bottom; the capability of moving the false bottom is
for the purpose of facilitating cleansing. This false bottom is pierced with
holes of a size such that the substance to infuse may be retained, and roughly
filtered. The tub A should be of a wood which will not color the infusion,
nor communicate to it any bad taste. Oak has been found to answer well.
B is the cover, which is put in its place to retain the heat; b¹ is a discharge
cock. C, Figure 3, represents an ordinary copper boiler, tinned, by pre-
ference, with or without discharge cock. The capacity of these two receivers
A and C should not be less than a fifth greater than the quantity of water
necessary to make bread of a given quantity of flour. D, Figures 4 and 5,
represents a cistern, which is also provided with a discharge cock d, and
capable of containing the whole of the infusion. This cistern should be, as
the tub A, of a wood which will not color the infusion, nor communicate to it
any bad taste. It is provided with a cover to retain the heat, or to permit
the gradual cooling of the infusion. E, Figure 6, represents a floating thermo-
meter, for the purpose of assisting regulation of the heat. F, Figure 7, is a
stirrer with longitudinal openings to agitate the mixtures.
Suppose about 220 lbs. (100 kilogrammes) of flour is to be made into
bread. Firstly, I warm in the boiler C about 44 piuts (25 litres) of water,
which I raise to the temperature of about 65 degrees centigrade. I place in
the double-bottomed tub A about 4 lbs. (2 kilogrammes) of crushed malted
barley, upon which I pour this hot water, and I agitate it during several
minutes with the stirrer F, to soak it completely. I leave it then to macerate
during about an hour, after having covered the tub A with its cover B.
Secondly, I warm another similar quantity of water to about 95 degrees
centrigrade, and I add it to the infusion which is already in the tub A. I

page_text: agitate it, and leave it all to macerate for about 3 hours, after having covered
the tub. When this time has passed I withdraw, by the discharge cock b',
the aqueous part roughly filtered, and I decant it into the cistern of reserve D.
Thirdly, I warm a third quantity of about 44 pints (25 litres) of water to
about $0 degrees centrigrade, and pour it upon the barley left in the tub A.
I agitate it as for the previous operations, and leave it to macerate for about
an hour, after which I withdraw, by the discharge cock b', this last infusion,
which I add to the two preceding in the reserve cistern D. I wait till this
infusion descends to about 25 or 30 degrees (the temperature of water usually
employed for making dough), and it is with this liquor that I knead the
dough, as is done with ordinary water, without changing in any manner
tlie usual proceedings, such as the employment of yeast, kneading, heat of
the ordinary oven, &c.
I would remark that the waste of water inherent to the operations, and the
absorption by the malted barley, reduce the 132 pints (75 litres) of water
employed with the infusions to about 128 pints (73 litres) of liquor obtained,
which is more than sufficient for the given quantity of flour. The grain
resting upon the false bottom is submitted to pressure to extract the liquid
which it may yet contain. It will be understood that the quantity of liquor
thus prepared, which will enter into the manufacture of the dough, is sub-
ordinate to the quality of the flour employed, and to the ordinary usages.
This method of making the liquor has given me good results, realized upon
a small scale, but it presents some inconveniences which in a manufacture
upon a larger scale might become serious. Thus, the liquor is necessarily
made each day for the purpose of preserving it at the convenient temperature
for bread-making, it should be for this reason employed upon the spot, and
cannot be easily transported, but at considerable expense in consequence
of the quantity of liquid necessary for making bread; it presents in its simple
state but one degree of strength or of saturation, which could not be increased
according to the nature of the flour, and of its greater or less purity.
With regard to the utensils employed. The discharge cock is sometimes
choked with particles of matter forced through the false bottom by water
introduced at the upper part of the tub. Lastly, the barley, forming a sort
of mat or thick stratum, is incompletely saturated or soaked by the water.
I have been able to ascertain further, that for each quantity of about 1 pints
(1 litre) of water employed for the manufacture of bread is required from a
minimum of about 309 grains (20 grammes) to a maximum of about 463
grains (30 grammes) of barley. For biscuit, these figures should be raised
to a minimum of about 618 grains (40 grammes), and a maximum of about

page_text: 927 grains (60 grammes). When the above quantities have been exceeded,
the manufacture of bread leaves something yet to be desired. In flour wanting
in gluten the diastase acts upon the amylaceous matters, and the crumb of
the bread becomes heavy, and loses its elasticity and its quality.
Figures represents a modification of the apparatus previously described, and
the objectof which is to remedy theinconveniences which I have just pointedout.
The tub A is of the same nature as that above described, it has likewise a
moveable bottom band a discharge cock 61, but this discharge cock is arranged
to receive a tube c which screws upon the said cock and rises along the exterior
surface of the tube. It is held in place by a guided and provided at its upper
part with a funnel e, into which is poured the water. The water thus intro-
duced by the bottom relieves the grain, clears the holes in the false bottom
which might be choked, and drives the air through the mass, at the same time
that it divides the grain soaks or penetrates it more easily. The simple
liquor, that is to say, that which has but one degree of strength or saturation,
presents inconveniences in practice because it is impossible to regulate
instantly the strength of the liquor according to the quality of the flour. I
have therefore had recourse to a tenfold concentration of the liquor, aswill be
described hereafter. The liquor concentrated to the tenth degree is then ten
times stronger in diastase that the simple liquor previously employed, that is
to say, in place of making the infusion of about 309 grains (about 20grammes)
of malted barley to about 14 pints (1 litre) of water, I make it of about
7 ounces (about 200 grammes) to about 1 pints (1 litre). I further reduce
the three infusions to two of equal quantity of water, the first heated to
60 degrees centigrade, the second to 90°, which gives a mean of 75°.
Lastly, the residue of the infusions should be submitted to pressure to extract
from it the remaining liquor. Any juice press being convenient for this
operation, it is unnecessary to give a drawing of one.
In consequence of this modification, the preparation of the concentrated
liquor is made as follows I will suppose that it is desired to make about
176 pints (1 hectolitre) of liquor concentrated to the tenth degree or ten times
stronger or more saturated than the simple liquor already described. I warm
to 60 degrees centigrade, about 176 pints (100 litres) of water, and after
having placed on the false bottom of the tub about 44 lbs. (20 kilogrammes)
of malted barley, I pour in by the funnel e about 88 pints (50 litres) or the
half of the water warmed. I stir during several minutes with a stirrer, and I
cover the tub which I enclose in a padded case to prevent the waste of heat.
About half an hour after the 88 pints (50 litres) remaining upon the fire in
the boiler have risen to 90°, I pour that in the same manner, I stir during

page_text: several minutes, I re-cover the tub and enclose it as above. I leave the whole
to macerate for about 4 hours, taking care to stir a third time at the least an
hour before withdrawal. The whole operation lasts then from about 4 hours
and a half to 5 hours, at the end of which time the 176 pints (100 litres) con-
tained in the tub are at once emptied by the discharge cock b¹, from which the
tube chas been withdrawn, with the funnel which served for the introduction
of the water. When the residue is well drained by the cock left open for this
purpose, it is pressed whilst hot to extract from it the greatest possible quan-
tity of liquor. The liquor having a degree of strength 10 times greater than
is necessary for ordinary purposes, it is diluted with a greater or less quantity
of pure water according to the different degrees of strength required, and I
have arranged for this purpose the following table to serve as guide in most
cases. I would remark that these proportions have appeared to me the best,
but that I do not confine myself to them exclusively.
The following table indicates the quantities of water to add to the liquor
made with about 7 ounces (about 200 grammes) of barley to about 1 pints
(1 litre) of water to reduce the said liquor to different degrees of strength
according to the nature and purity of the flour:-
This
process may be applied not only to the manufacture of bread, but also
to the manufacture of other alimentary or industrial compounds in which the
Hour of cereals forms the base.
Having thus described the nature of my Invention, and the best manner I
am acquainted with for carrying it into effect, I desire it to be perfectly under-
stood that I do not limit myself to the employment of the diastase obtained
from malted barley as obtained by the means herein-before described, and
which I consider advantageous, as such may be varied, and I have only

page_text: instanced this substance as an example, and as according to my experience,
uniting in the highest degree the desired conditions of salubrity, efficacy, and
economy.
And I would further wish it to be understood, that I do not confine myself
to the different proportions given, as these may be varied; and further, the
means indicated and the apparatus represented in the accompanying Drawing
may also be modified for the treatment of the malted barley and the prepara-
tion of the diastase; but what I claim is, introducing into the flour at the time
of its conversion into dough diastase, or such like agent, to aid in the dissolving
of the nutritive principles therein contained.
Also I claim the application of these processes to the preparation of dough
and other alimentary or industrial compounds having flour as their base.
In witness whereof, I, the said Charles Constant Simonet de Changy
have hereunto set my hand and seal, this Twenty-eighth day of May,
in the year of our Lord One thousand eight hundred and sixty.
Witness,
CHARLES CONSTANT SIMONET DE CHANGY. (L.S.)
W. HAMILTON,
(L.S.) H. B. M. Consul at Boulogne, S. M.