354 Journal of Agriculture, Victoria. [11 June. 1917. 



leaving the scalpers, tlie coarse and fine semolina is sent through a 

 redresser to remove any particles of flour. The removal of the flour 

 facilitates- the treatment of the stock on the purifiers. If the stock 

 is not graded on the scalpers, it becomes more difficult to work the 

 purifiers effectively, as the stock may vary in volume, specific gravity, 

 and form. 



Grading also insures the separation of the pure from the impure 

 particles. First and second break stock may be treated together on the 

 same purifiers, but the third break stock, being of different size and 

 quality, must be treated separately. Lightness is usually associated 

 with impure stock or stock of little value. The tail sheets of the purifiers 

 are covered, so as to send the impure stock to the offals or lower reduc- 

 tions. 



In all systems of purification a certain surface space is allowed per 

 sack per hour of the mill capacity. Different wheats require different 

 surface space, light stocks requiring more than heavy. Australian wheats 

 require about 800 sq. inches per sack. The separation depending largely 

 on the size of the particles and the specific gravity — the heavier stock 

 will pass through the covers, while the lighter particles will tail over, 

 and the still lighter particles be drawn up by the suction of the fan and 

 deposited in the tins. The grind from the fourth break is not allov.-f d 

 to mix with the stock from the other three breaks. The chop of this 

 break consists of bran and from 10 to l.'i per cent, of fine middlings and 

 flour, and it is necessary to scalp this on 36-wire. The throughs of the 

 scalpers are of poor quality, and the flour should be removed on fine- 

 number silks to avoid contamination of the bulk flour. All small stocks 

 from this scalper are generally sent to the K reduction. 



The grinds fi'om A to L differ in regard to quality and quantity. 



Flour Dressers. 



Flour dressers are covered with different numbers of silk, starting 

 with a coarse mesh at the head and getting finer towards the tail end 

 of the mill. Fine mesh is essential at the tail end, as the stock becomes 

 poorer in quality and finer in size of particles and consequently there 

 is more danger of some of the offal dressing through with the flour, 

 thereby spoiling its colour and lowering its quality. To insure a clean 

 finish the grind at the tail of the mill requires a greater dressing surface 

 in proportion to the amount of the stock treated than the grind from 

 the earlier reductions. In the dressing machines, dunst sheets and cut- 

 offs are used to divide tlie tailings into two grades. It is at the tail 

 end of the mill where their real value may be seen. Stock that will not 

 readily dress through as flour is passed over a dunst sheet. The good 

 stock will then pass through for further reduction, and the inferior tail 

 over into the offals. 



Effect of Cleaning the Berry on Quality of Flour. 



The tables on pages 355, 356 and 357 have been compiled in order to 

 show the effect of cleaning the berries in the baking and doughing quality 

 of the flour produced from them. 



Table I shows the results of experiments made with flour of the 

 different breaks and reductions from wheat not washed before entering 



