182 THE WHEAT INDUSTRY 



and bolting. It makes a whiter, lighter loaf 

 than is made by either graham or entire wheat 

 flour. 



There are many brands and grades of white 

 flour. By sorting the various parts of the wheat 

 during its reduction, each mill produces several 

 grades, all of which differ in composition and 

 texture. The highest grade is called Best, Fancy, 

 Patent, or some similar name. Other grades are 

 Standard, Choice, and Family. The several grades 

 manufactured by each miller are peculiar to his 

 mill. These differences are due to the physical 

 and chemical character of the wheat used, to mill- 

 ing methods, and to the skill of the miller. Each 

 miller must keep his products uniform so that 

 the baking qualities of the different grades of 

 flour will remain constant day by day. Bakers 

 are so particular about this that they test each 

 fresh lot of flour and report any variation in quality 

 that they find. The housekeeper likewise prefers 

 a brand with uniform bread-making qualities and, 

 when one proves unsatisfactory in this respect, 

 usually changes brands. 



Of all the forms in which wheat has been used 

 as human food, bread has proved the most satis- 

 factory. It is palatable and easily served in a 

 variety of combinations. It is well digested with 

 very little waste. The protein content is too low 

 for it to serve as the sole article of diet, but, eaten 



