34 Llie MilHvg of Wheat in the I nited Kingdom. 



percentage of germ, and some particles of mere husk. Its 

 particles are of different sizes and of different specific gravities. 

 To sort according to specific gravity the miller divides the semo- 

 lina into many groups according to size, and then "purifies" 

 each group with wind currents. An average sample of wheat 

 contains berries of varying characteristics. Those which from 

 one cause or another have been damaged, for instance by 

 unfavoui-able weather, yield particles of relatively low specific 

 gravity. The particles of high specific gravity are generally 

 the hardest and require more grinding than the remainder. 

 Obviously, the largest particles require more grinding than the 

 smaller ones. So the object of the miller in handling this 

 intermediate GO per cent, of the wheat is to segregate the 

 particles according to size, and, having grouped them with tliis 

 object, to sort each group according to specific gravity, thereby 

 enabling him to apply one root principle of modern milling, 

 that no part or particle of the wheat berry shall receive more 

 grinding than is just sufficient for the purposes of separating 

 kernel from husk, and of reducing the former into the powder 

 known as flour. To reduce the semoliiia to its commercial 

 constituents — flour and offal — the particles are ground succes- 

 sively on "reduction" rolls. Some particles get one grinding 

 only, some several grindings. 



The best semolina contains the particles of highest specific 

 gravity and the least husk. From it the highest grade flours 

 are made, and the very best generally at the second grinding. 

 In modeiii British mills no intermediate products are sold ; 

 the flours are of various grades, according to quality ; the 

 offals of various grades, according to the size of particle. 

 Putting the point another way, British millers in millstone 

 days sold semolina as we now call it ; modern British millers 

 do not sell it as such, but resolve it into its commercial con- 

 stituents — flour and offal : yet those who drafted and signed the 

 bread reform manifesto told the public either that millers were 

 in the habit of excluding semolina from flour, or at least that 

 they ought to include it. Later in the controversy the form of 

 recommendation or instruction was changed, and then the 

 " reformers " — who, I suppose, ascertained at a lamentably late 

 stage that it is impossible to make from semolina a loaf of 

 bread involving the retention of gas for the purpose of 

 aerating it — said that millers must include the semolina flour 

 in the 80 per cent. Of course they must to get a product 

 equal to 80 per cent, of the wheat ground ; indeed it is 

 necessary to do so if a flour equalling 70 per cent, (or even 

 much less) of the wheat is to be obtained. 



One result of the divisions and sub-divisions of products 

 during milling is the production of various grades of flour 



