552 THE SMALL GRAINS 



In California, according to Davis (1915), 75 per cent 

 of the total products consists of patent flour, clear and 

 core (combined products of the fifth break and bran 

 duster) ; 2 per cent is germ ; and about 23 per cent con- 

 sists of feed middlings, shorts, and bran. 



595. Description of special products. Since the mill- 

 ing process is not perfect, the stock at the end of the pro- 

 cess, or " tail of the mill," contains a very large portion of 

 fluffy, fibrous material and finely ground-up bran (bran- 

 powder). A small percentage of poor or "low-grade" 

 flour is separated from this, and the remainder, together 

 with separations of somewhat similar character from 

 nearer the beginning of the process, or " head of the mill," 

 goes to make up what is termed .shorts. 



Graham flour is made by grinding the cleaned and 

 scoured wheat without bolting or separating out any of 

 the product. In other words it is unbolted wheat meal. 



The whole wheat flour found on our markets differs 

 from Graham flour in that the coarser particles of bran 

 have been removed. 



Wheat bran is the coarse outer coating of the wheat 

 kernel as separated in the usual process of commercial 

 milling from cleaned and scoured wheat. 



Standard shorts, also known in some localities as 

 " standard middlings," consists of fine particles of the outer 

 bran, the inner bran particles, germ, and the offal or 

 fibrous material obtained in the last reductions of the flour 

 middlings. This material is frequently called " gray 

 shorts." It may be subdivided into brown shorts (red 

 shorts) and white shorts. 



596. Flours of different wheats. The chemical com- 

 position and physical condition of flours vary greatly in 

 different wheats and in wheats from different districts. 



