WHEATS AND FLOURS OF AROOSTOOK COUNTY. 



107 



If we continue the comparison, we note also thai the dry mat- 

 ter of the western flour contains one-fourth more fat and crude 

 fibre, and three and one-half per cent less starch and other carbo- 

 hydrates than the ]\Iaine flour. The heat of combustion is 

 practically the same in both. 



These differences may be summed up by saying that the dry 

 matter of these Maine flours contained three per cent less protein, 

 three per cent more carbohydrates (mostly in the form of 

 starch), and slightly less fat and woody matter than the hard 

 wheat flours of the Northwest. 



BAKING TESTS OF AROOSTOOK MILLED FLOURS. 



Six of the samples of flour, analyses of which are given in the 

 preceding tables, were sent to Mr. C. E. Foster, the milling 

 expert of the Northwestern Consolidated ^filling Company of 

 ^Minneapolis. This is one of the largest flour milling companies 

 of the world, and twice daily makes baking tests on all its out- 

 put. Mr. Foster kindly examined these flours and his report is 

 summarized in the following table. As the terms in which the 

 results are given are somewhat unfamiliar, they are explained in 

 detail in the discussion which follows the table. 



RESULTS OF BAKING TESTS OF AROOSTOOR FLOURS. 



£ 



OD 



C 

 U 



s 



Appearance of 

 Flour. 



Dough. 



O 

 73 



c 



V 



n 



b^O 



634! Coarse. 



63d< 

 641: 

 6414 



^oarse 



Very soft 



Granular, coarse 



Very siiort 

 Very sliort 



Short 



Fail-, Elastic 



64 l.i Mixed Soft 



Minn. Stanrlaril 'stumlanl . 



Per 

 cent. 



27.50 



32. 2i) 

 28 12 



29.58 

 26.04 



38.75 



