USES OF CEREALS 551 



finished patent flour. With this explanation of the be- 

 ginning, the remaining operations of the break rolls will 

 be readily understood from the diagram. 



The first crush rolls (in this case having 450 and 300 

 revolutions a minute) receive their stock from the first 

 break, and, after crushing, drop it into a sifter with two 

 sieves. The upper sieve is covered with No. 44 grits 

 gauze silk. This takes out the coarser, poorer stuff, 

 mainly bits of bran and germ, which is carried past the 

 second and third to the fourth crush. That which passes 

 through falls into a sieve of No. 10 silk, over which passes 

 white middlings that go to the second crush ; while that 

 which passes through this sieve is the very best patent. 

 The remaining operations of the crush rolls will be readily 

 understood from the diagram (Davis, 1915). 



594. Proportion and classification of products. A good 

 sample of Kansas Turkey wheat, properly milled, will 

 yield products of approximately the following percentages : 

 bran 12 per cent, shorts 14 per cent, total flour 72 per 

 cent, which allows 2 per cent for loss in cleaning and scour- 

 ing, and for evaporation of moisture and for elimination of 

 dust particles in milling. 



The total flour produced may be divided into different 

 grades. The last 2 or 3 per cent of flour obtained at the 

 tail of the mill is usually termed " low grade." If all 

 the remainder of the flour is packed together, it is called 

 " straight " flour. 



On the other hand, if the flour made by the earlier 

 reductions of the purified middlings is separated out, it is 

 termed " patent " flour, and the remainder, made by the 

 later reductions, is referred to as " clear " flour. 



When made from the same lot of wheat, the " clear " 

 flour will contain more gluten than the patent flour, but 

 this gluten is not as good in quality. 



