BREAD 499 



mente of bran, in the raw flour, and which in some measure produces the acidity of 

 brown bread directly, whilst it destroys indirectly most part of the gluten. 



' 2ndly. The thorough purification of the said flour, either raw or mixed with 

 bran, (after dilution and fermentation,) by the sifting and separating of the farina- 

 ceous liquid from the fragments of bran disseminated by the millstone into the in- 

 ferior products of corn. 



3rdly. The employing that part of corn producing brown bread in the rough state 

 as issuing from tie mill after a first grinding, in order to facilitate its purification by 

 fermentation and wet sifting. 



' 4thly. The employing an acidulated water (by any acid or acid salt) in order to 

 prevent the lactic fermentation, preserving the vinous fermentation, preventing the 

 yellow colour from turning into a brown colour (the ulmic acid), and the good taste 

 of corn from assuming that of brown bread. However, instead of acidulated water, 

 pure water may be employed with an addition of yeast, as the acid only serves to 

 facilitate the vinous fermentation. 



' Sthly. The grinding of the corn by means of millstones that crush it thoroughly, 

 increasing thereby the quantity of foul parts, a method which will prove very bad 

 with the usual process, and very advantageous with mine. 



' Gthly. The application of corn washed or stripped by any suitable means. 



' 7thly. The application of all these contrivances to wheat of every description, to 

 rye, and other grain used in the manufacture of bread. 



' Sthly. The same means applied to the manufacture of biscuits. 



' I will now describe the manner in which the said improvements are carried into 

 effect. 



' First Instance. When flour of inferior quality is made use of. This description of 

 flour, well known in trade, is bolted or sifted at 73, 74, 75, or 80 per cent, (a mark 

 termed Scipion mark in the French War Department), and yields bread of middle 

 quality. By applying to this sort of flour a liquid yeast, rather different from that 

 which is applied to white flour, in order to quicken the work and remove the sour 

 taste of bread, a very nice quality will be obtained, which result was quite unknown 

 to everybody to this day, and which none ever attempted to know, as none before me 

 was aware of the true causes that produce brown bread, &c. 



' Now, to apply my process to the said flour (of inferior mark or quality) I take a 

 part of the same a fourth part, for instance which I dilute with a suitable quantity 

 of water, and add to the farinaceous liquid 1 portion of beer yeast for 200 portions of 

 water, together with a small quantity of acid or acid salt, sufficient to impart to the 

 said water the property of lightly staining or reddening the test-paper, known in 

 France by the name of papier de tournesol. "When the liquid is at full working, I 

 mix the remaining portions of flour, which are kneaded, and then allowed to ferment in 

 the usual way. The yeast applied, which is quite alcoholic, will yield perfectly white 

 bread of a very nice taste ; and I declare that if similar yeast were ever commended 

 before, it was certainly not for the purpose of preventing the formation of brown 

 bread, the character of which was believed to be inherent to the nature of the very 

 flour, as the following result will sufficiently prove it, thus divesting such an applica- 

 tion of its industrial appropriation. 



' Second Instance. When raw flour is made use of. By raw flour, I mean the corn 

 crushed only once, and from which 10 to 15 per cent, of rough bran have been sepa- 

 rated. Such flour is still mixed with fragments of bran, and is employed in trade to 

 the manufacture of so-called white flour and bran after a second and third grinding 

 or crushing. Instead of that, I only separate, and without submitting it to a fresh 

 crushing, the rough flour in two parts, about 70 parts of white flour and 15 to 18 of 

 rough or coarse flour, of which latter the yeast is made ; this I dilute with a suitable 

 quantity of water, sufficient to reduce the whole flour into a dough, say, 60 per cent, 

 of the whole weight of raw flour. To this mixture have been previously added the 

 yeast and acid, (whenever acid is applied, which is not indispensable, as before 

 stated), and the whole is allowed to work for 6 hours at a temperature of 77 F. 

 for 12 hours at 68, and for 20 hours at 59, thus proportionally to the temperature. 

 While this working or fermentation is going on, the various elements (cerealine, &c.) 

 which by their peculiar action are productive of brown bread, have undergone a 

 modification ; the rough parts are separated, the gluten stripped from its pellicles 

 and disaggregated, and the same flour which, by the usual process, could have only 

 produced deep brown bread, will actually yield first-rate bread, far superior to that 

 sold by bakers, chiefly if the fragments of bran are separated by the following process, 

 which consists in pouring on the sieve, described hereafter, the liquid containing 

 tho rough parts of flour thus disaggregated and modified by a well-regulated fermen- 

 tation, 



' Tho siovo alluded to, which may bo of any form, and consist of several tissues of 



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