BUCKWHEAT 599 



dairymen, and contains a large amount of protein and 

 carbohydrates. 



671. Milling buckwheat. In the process of milling 

 the buckwheat grains are first passed to a separator, where 

 all foreign material, such as sticks and stones, is removed 

 by means of a series of sieves, and all dust is blown out 

 by an air current. After this the grain is washed, scoured, 

 and polished by special scouring machinery, and pieces 

 of metal are removed by magnets. The excess water is 

 removed by drying, and the dust again blown out. The 

 grain then passes to the shelling rolls, where the greater 

 part of the outer hull is removed by a machine known as 

 the sieve scalper. The grain is then kiln-dried to about 

 10 per cent of water, to insure the keeping of the flour. 

 After this it goes to the rolls, after which the process is prac- 

 tically the same as that used in milling wheat, there being 

 a series of breaks and reductions with the usual bolting 

 and grading, this being continued until the flour is sepa- 

 rated almost completely from the middlings. Flour can 

 be made as white as that from wheat by use of fine bolting 

 cloth, but usually coarser cloths are used which allow 

 particles of the hull to pass through and remain in the 

 flour. 



One hundred parts of buckwheat give, on milling, 66 

 parts of flour, 14 parts of middlings, 19 parts hulls, and 

 1 part loss. 



The flour of the Tatary buckwheat is darker in color 

 than that from the common, has a somewhat bitter taste, 

 and is not so good for baking. 



