500 BREAD 



different tightness, the closest being over arranged underneath or the most forward, 

 when the sieve is of cylindrical or vertical form, is intended to keep back the frag- 

 ments of bran, which would by their interposition impair the -whiteness of bread, 

 and by their -weight diminish its nutritive power. The sifted liquid is white, and 

 constitutes the yeast with which the white flour is mixed after being separated, so as 

 to make a dough at cither a first or several workings, according to the baker's prac- 

 tice. This dough works or ferments very quickly, and the bread resulting therefrom 

 is unexceptionable. In case the whiteness or neatness of bread should be looked upon 

 as a thing of little consequence, a broader sieve might be employed, or even no sieve 

 used at all, and yet a very nice bread be obtained. 



1 The saving secured by the application of my process is as follows : By the 

 common process, out of 100 parts of wheat, 70 or 75 parts of flour are extracted, 

 which are fit to yield either white or middle bread ; whilst, by the improved process, 

 out of 100 parte of wheat 85 to 88 parts will be obtained, yielding bread of superior 

 quality, of the best taste, neatness, and nutritious richness. 



In case new yeast cannot be easily provided, the same should be dried at a 

 temperature of about 86 F., after being suitabjy separated by means of some 

 inert dust, and previous to being made use of it should be dipped into 10 parts of 

 water, lightly sweetened, for 8 to 10 hours, a fit time for the liquid being brought 

 into a full fermentation, at which time the yeast has recovered its former power. 

 The same process will hold good for manufacturing rye bread, only 25 per cent., 

 about, of coarse bran are to be extracted. For manufacturing biscuits, I use also the 

 same process, only the dough is made very hard and immediately taken into the 

 oven, and the products thus obtained are far superior to the common biscuits, both for 

 their good taste and preservation. Should, however, an old practice exclude all 

 manner of fermentation, then I might dilute the rough parts of flour in either acidu- 

 lated or non-acidulated water, there to be left to work for the same time as before, 

 then sift the water and decant it, after a proper settling of the farinaceous matters 

 of which the dough is to be made ; thus the action of the acid, decantation, and sifting, 

 would effectively remove all causes of alteration, which generally impair the biscuits 

 made of inferior flour. 



' The apparatus required for this process is very plain, and consists of a kneading 

 trough, in which the foul parts are mixed mechanically, or by manual labour, with 

 the liquid above mentioned. From this trough, and through an opening made therein, 

 the liquid mixture drops into the fermenting tub, deeper than wide, which must be 

 kept tightly closed during the fermenting work. At the lower part of this tub a 

 cock is fitted, which lets the liquid mixture down upon an incline plane, on which the 

 liquid spreads, so as to be equally distributed over the whole surface of the sieve. 

 This sieve, of an oblong rectangular form, is laid just beneath, and its tissue ought 

 to be so close as to prevent the least fragments of bran from passing through ; it is 

 actuated by the hand, or rather by a crank. In all cases that part of the sieve which 

 is opposite to the cock must strike upon an unyielding body, for the purpose of 

 shaking the pellicles remaining on the tissue, and _ driving them down towards an 

 outlet on the lower part of the sieve, and thence into a trough purposely con- 

 trived for receiving the waters issuing from the sieve, and discharging them into a 

 tank. 



' The next operation consists in diluting those pellicles, or rougher parts, which 

 could not pass through the sieve, sifting them again, and using the white water re- 

 sulting therefrom to dilute the foul parts intended for subsequent operations. The 

 sieve or sieves may sometimes happen to be obstructed by some parts of gluten ad- 

 hering thereto, which I wash off with acidulated water for silk tissues, and with an 

 alkali for metallic ones. This washing method I deem very important, as its non- 

 application may hinder a rather large operation, and therefore I wish to secure it. 

 This apparatus may be liable to some variations, and admit of several sieves super- 

 posed, and with different tissues, the broadest, however to be placed uppermost. 



1 Among the various descriptions and combinations of sieves that may be employed, 

 the annexed figures show one that will give satifactory results. 



'Fig. 241 is a longitudinal section, and fig. 242 an end view, of the machine from 

 which the bran is ejected. The apparatus rests upon a cast-iron framing a, consist- 

 ing of two cheeks, kept suitably apart by tie pieces b ; a strong cross-bar on the 

 upper part admits a wood cylinder c, circled round with iron, and provided with a 

 wooden cock d. The cylinder c receives through its centre an arbor /, provided 

 with four arms e, which arbor is supported by two cross-bars g and k, secured by 

 means of bolts to the uprights i. Motion is imparted to the arbor /by the crank j, by 

 pulleys driven by the endless straps k, and by the toothed wheel I, gearing into the 

 wheel m, which is keyed on the upper end of the arbor /. Beneath the cylinder c, 

 two sieves n and o are borne into a frame p, suspended on one end to two chains q, 



