11 



No. 157. First patent flour from hard spring wheat No. 153. This is the highest 

 grade of patent flour manufactured. Ordinarily al)OUt 56 per cent of the screened 

 wheat is recovered as first patent flour, pnjvided no straight flour is made. All of 

 the patent grades of flour include the middlings which, by the former processes of 

 milling, were not reduced to flour but were included in the offal products. The 

 presence of the granular middlings gives a relatively high protein content to the 

 patent grades of flour. 



No. 158. Second patent flour from hard spring wheat No. 153. This is similar to first 

 patent, but the bread made from it is a little darker in color and the gluten does not 

 possess quite so high a power of expansion. The division of the flour into first, second, 

 and straight patent grades is based entirely upon mechanical processes. In the higher 

 grades of patent flour the gluten is distinctly different from that in the lower grades. 

 The higher the grade of flour, the greater the power of expansion. It is this quality 

 which enables the flour to absorb a large amount of water and as a result produce a 

 large-sized loaf, and one of good physical properties. 



No. 159. First clear flour from hard spring wheat No. 153. After the first and second 

 grades of patent flour are removed in milling about 12 per cent of first clear grade 

 is oV)tained. This grade has a high protein content, but the gluten is different in 

 character from that of the first and second patent grades of flour. As already 

 explained, when the first and second patent grades and the first clear grade are 

 blended as one product, the l)lend is called straight or standard jiatent fiour. 



No. 160. Second clear or low-grade flour from hard spring wheat No. 153. After the 

 removal of the first and second patent flours and the first clear flour a])out 5 per cent 

 of the original wheat can be obtained as second clear or low-grade flour. This flour 

 is much darker in color than the patent and first clear flours. It contains gluten, 

 with a low power of expansion, and therefore is not so valuable for bread making as 

 the higher grades of flour. Second clear flour is characterized by a high protein 

 content, but for bread making this protein possesses poor physical properties. 



No. 161. Red-dog flour from hard spring wheat. This is the hm'est grade of flour 

 manufacture<l. It is sometimes used for feeding animals, and occasionally for human 

 food. It is obtained largely from the parts adjacent to the germ or embryo, and is 

 characterize*! l)y a high protein content, this protein, however, having different 

 properties from that in the higher grades of flour. It possesses but little power of 

 expansion, and the bread made from this grade of flour is dark in color and poor in 

 quality, at least as regards its physical properties. In the process of milling the 

 wheat germ is not included in the higher grades of flour, because its protein is not 

 composed of gliadin and glutenin. Furthermore, the germ ferments readily, and 

 thus when present m flour lias a tendency to render it unsound. Ordinarily from 5 

 to 8 per cent of the screened wheat is excluded as germ. This is utilized for the 

 preparation of breakfast foods, for blending with other cereal food products, and for 

 other purposes. Frequently, however, the wheat germ finds its way int(j the shorts" 

 and is used for cattle feed. 



No. 162. Wheat shorts or middlings from hard spring wheat No. 153. About 11.5 

 to 12 per cent of the cleaned wheat is recovered as shorts, which consist of the fine 

 bran that has been more or less completely pulverized. When the wheat germ is 

 recovered with the shorts, the product is known as middhngs. Such "middhngs" 

 must not be confused with the middlings obtained when wheat is milled by the old 

 process. As previously stated, the material termed mitldlings in the ol<l process is 

 now reduced and recovered in the various grades of patent flour. 



No. 163. Bran from hard spring wheat No. 153. This consists of the coarsely ground 

 episperm or outer covering of the wheat kernel. Ordinarily from 13 to 15 per cent 

 of the cleaned wheat is recovered as bran. 



