59 



from the durum wheat are remilled. A comparison of similar data 

 for the two sorts shows the relative proportion of different grades 

 of rtour varies with the two types of wheat. Owing to the flinty 

 character of the durum wheat there is a tendency for the stock to 

 resist reduction and to find its way into the tailings. This results 

 in an unequal division of the work of reduction among the various 

 stands of rollers. When the coarse middlings and tailings are reground 

 the final milling products obtained are about the same as with ordinary 

 wheat. 



COMPOSITION OF SAMPLES OF WHEAT AND MILLING PRODUCTS. 



For purposes of comparison, samples of hard Scotch fife spring 

 wheat, o-rown under the same conditions as the durum wheat, were 

 milled. 



The following table shows the composition of the durum wheats and 

 the Scotch fife wheats selected for comparison, and their milling prod- 

 ucts, as well as of the macaroni made from the durum wheats: 



Table 43.—Co>iiposUion of durum and hard spring wheats and their milling products. 



Sam- 

 ple 

 No. 



486 



487 

 488 

 489 

 490 

 495 

 493 

 494 

 491 

 492 

 495A 

 496 



497 

 498 

 499 



600 



601 



602 

 603 

 604 

 605 

 606 

 607 

 582 



608 



609 

 610 

 611 



Kind of material. 



Experiments made in 190/t, 



Durum wheat 



Durum wheat milling products: 



First middlings flour 



Second middlings flour 



Coarse middlings flour 



Break flour 



Mixed flour (Nos. 487, 488, 489, 490) 



Shorts 



Feed 



Bran , coarse 



Bran, flne 



Macaroni made from mixed flour No. 495... 



Hard Scotch ttfe spring wheat 



Hard Scotch flfe spring wheat milling prod- 

 ucts: 



First middlings flour 



Second middlings flour 



Break flour 



Experiments made in 1905. 



Durum wheat 



Durum wheat milling products: 



First middlings flour 



Second middlings flour 



Coarse middlings flour 



Break flour 



Tailings flour 



Bran 



Shorts and feed 



Macaroni made from mixture of flours Nos. 



601,602,603,604 



Hard Scotch fife spring wheat 



Hard Scotch fife spring wheat milling prod- 

 ucts: 



First middlings flour 



Second middlings flour 



Break flour 



Water. 



Per ct. 

 8.76 



10.85 

 10.82 

 10. 72 

 11.32 

 10.77 

 11.62 

 10.00 

 11.86 

 11.79 

 11.77 

 11.99 



11.95 

 10.84 

 11.51 



10.48 



10.84 

 9.91 

 10.36 

 12.09 

 10.43 

 11.77 

 11.10 



7.57 

 11.91 



11.15 



9.61 



11.95 



Pro- 

 tein. 



Per ct. 

 12.37 



11.69 

 10.78 



11. 75 



12. ;36 

 11.64 

 14.05 

 12. 37 

 12.82 

 14.36 

 11.80 

 14.30 



11.96 

 11.89 

 13. .54 



12. 45 



11.11 

 11.95 

 12. 32 

 11.08 

 13.69 

 13.28 

 12.99 



11.57 

 12. 09 



10.60 

 11.39 

 11.00 



Fat. 



Per H. 

 2.07 



1.47 

 1.21 

 1..52 

 2.10 

 1.27 

 3. 42 

 3.22 

 4.21 

 5.48 

 1.27 

 2.05 



1.11 

 1.28 

 1.42 



Total carbohy- 

 drates. 



Crude 

 fiber. 



Nitro- 

 gen- 

 free ex- 

 tract. 



2. 48 



2.04 

 2.24 

 1.67 

 2.19 

 2.14 

 .5.39 

 7.93 



.89 

 2.16 



1.11 

 1.35 

 1.40 



Per ct. 

 74. 92 



75. 20 

 76. 52 

 75. 29 

 72. 92 

 75.56 

 68.59 

 72. 47 

 65.86 

 63.31 

 74.46 

 69.81 



74.56 

 75.54 

 73.00 



2.83 i 70.09 



75.47 

 75.36 



74.77 



73.97 



73. 20 

 9.09 I 56.67 

 8.64 I 56.79 



79.06 

 2. 58 I 69. 19 



76.66 

 77.01 

 74.70 



Ash. 



Per ct. 



1.88 



.79 



.67 



.72 



1.30 



.76 



2.32 



1.94 



5.25 



5.06 



.70 



1.86 



.42 

 .45 

 .53 



1.67 



.54 

 .54 

 .88 

 .67 

 .54 

 3.85 

 2.55 



.91 



2.07 



.48 

 .64 

 .95 



