58 



work in wheat and flour testing- at the Minnesota School of Agricul- 

 ture. The amount ground in 1904 weighed 250 pounds, and that in 

 the following year 172 pounds. It was noted that the electric current 

 used for running the mill registered 28 to 35 amperes instead of 25 to 

 32 amperes, as in milling ordinary hard Kansas and Dakota wheats. 

 The following table shows the kinds and amounts of milling products 

 obtained from the two lots of wheat ground: 



Table 42. — Milliny products ohla'med from durum wheat. 



Kind of jirodupt. 



Experimcntit made in 1901,- 



First middlings flour 



Second middlings flour 



Coarse middlings flour 



Break flour 



Flour recovered from tailings 



Flour recovered from feed 



Bran 



Shorts and fine bran 



Feed 



Aspirator bran and dust 



Elevator boots, flour and stock in 



Loss 



Total. 



Experiments made in 1905. 



First middlings flour. . . 

 Second middlings flour 

 Coarse middlings flour. 



Break flour 



Tailings flour 



Bran 



Shorts 



Loss (dust). 



Total. 



172.0 



100.0 



In the first milling test 71.2 per cent of the wheat, as milled was 

 recovered as flour; 26. •! per cent as bran, shorts, and feed, and 1.2 per 

 cent as aspirator dust. The total material recovered was a little less 

 than the amount used, the loss in grinding being 1.2 per cent. In the 

 second test 62.1 per cent of the wheat vised was recovered as middlings 

 and flour of difi'erent grades, and 36.3 per cent as offals. The loss 

 in milling was 1.6 per cent. The higher flour yield in 1904 was 

 largely due to regrinding the tailings and offals. This resulted in 

 lowering the commercial grade of the flour, and hence was omitted 

 in 1905. 



As noted above, in milling durum w^heat the bran breaks readily 

 and forms fine particles which find their way into the shorts, and so 

 it happens that the relative amounts of bran and shorts are about the 

 opposite of those found in milling ordinary wheat. In milling ordi- 

 nary varieties of hard wheat by this same milling system 70 to 75 per 

 cent of the grain is obtained as flour, including all grades. It will be 

 seen, therefore, that there is little difference in the total yield of flour 

 from durum and ordinary varieties of hard wheat, when the offals 



