1 52 THE WHEAT INDUSTRY 



of machinery which, with many improvements, 

 has come to be the modern process. By this 

 method the grain, instead of being ground in a 

 single pair of millstones, is run through six or 

 seven sets of rollers and is sifted and graded after 

 each break. The first pair of rollers are so far 

 apart that they merely crack or break the grain. 

 The second pair are a little closer together, the 

 third pair still closer, and thus they continue, the 

 distance between them being decreased with each 

 successive pair. The old process aimed to get as 

 much flour as possible at one grinding ; the new 

 seeks to get as little flour as possible at the first 

 two or three breaks. The old process sought to 

 avoid middlings because they meant loss of flour. 

 The new process seeks to produce as much mid- 

 dlings as possible, because the high grade flour is 

 produced by grinding them. By the old process 

 but little of the gluten could be separated from the 

 bran, which resulted in a weak flour since gluten 

 gives it its rising quality. By the new method of 

 milling a large part of the gluten is saved and thus 

 a better flour for bread making is produced. 



In order to understand clearly the processes of 

 modern flour making we should visit a mill. There 

 by close observation and study we may gain a 

 clear idea of how flour is made. To prepare our- 

 selves, let us together make an imaginary trip, 

 then if possible, follow it with an actual one. 



