DE8135C - Method of preserving bread - Google Patents

Description

1879.

i class 53.

CARL FUNK in HELMSTEDT (Braunschweig). Method of preserving bread.

Patented in the German Empire on March 13, 1879.

Every bread that is kept takes in organisms from the air, mainly in Form of fungal spores that, depending on the conditions under which it is kept, more or less develop. A single loaf of bread kept in an airy place often stays healthy for months when the weather is favorable, without the fungal spores develop due to excessive dryness of the bread crust. The bread dries off, becomes hard, difficult to enjoy and similar to ship's biscuits. Store several loaves of bread under the conditions cited together, then at the points of contact you will find where it is The rind of the bread is less dried out, mold formation instead, which often affects the whole bread with outwardly healthy reputation completely penetrated.

Whole truckloads of bread heat up in such a way that the bread becomes rotten Measures resemble, as has often occurred in the campaigns, so that for medical reasons such charges must be buried.

These circumstances make catering for the army extremely difficult in times of war contribute significantly to undermining the health of the teams.

In order to preserve the bread for as long as possible, the bread was left over Cool and dry well before baking, before proceeding to the packaging, as the Had observed that freshly packaged bread was moldy more easily. I pack the bread, on the other hand, is as hot as it comes out of the oven, in this condition the breads are free of germinable fungal spores, and that in the short time of packaging spores that fall on it can be killed by the heat. The means that I use Packing for further keeping the spores out are different and I share the same into three groups:

1. Metallic coating: tin or lead foil.

2. Mineral powders: ash, sand, salt, gypsums, cement.

3. Organic substances:

a) solids: coal, flour, bran, starch, sugar, fats etc .;

b) difficult to move solutions: molasses,. Syrup, honey.

As for the application of the tin or lead foil, the bread immediately becomes like it comes out of the oven, wrapped in tin foil and also for better protection wrapped in paper. If lead foil is used, the toxic properties of the An inner envelope of paper is necessary.

In the case of packing in ashes, sand, salt, gypsum, and cement, it is necessary that all of these Substances before their application are heated to the fungal spores, which these substances continued to absorb from the air and have taken in, destroy. The breads are then packed in boxes with the hot means. When using Gyps or cement can put the loaves in with. Water mixed with gypsum or cement be placed.

As for the third method of packaging in organic substances, it should be the same seldom used, but worth mentioning. Flour, bran, starch, sugar are prepared as above and applied.

If fat is used, the breads are immersed in hot fat for some time. Molasses and syrup, while hot, are poured over the barrels of bread.