38 GRAHAM FLOUR. 



disrepute. It is, however, what is known as Graham flour, inasmuch 

 as nothing has been removed from or added to the wheat. It con- 

 tains only 2 per cent of bran, due to its having been so finely ground. 



No. 9067 is ground on three sets of corrugated rolls placed over 

 each other. It is a good quality " Graham." 



No. 9157 is ground on burrstones, the manufacturer calling this 

 sample " wheat meal." It is made from a very white Michigan wheat, 

 resembling in some respects white Australian. It contains a rela- 

 tively small amount of ash, fiber, and pentosans, indicating that some 

 of the bran has been removed. It also has a very high gliadin ratio. 

 Only one other sample shows such a high gliadin ratio, namely, No. 

 9163, and this one is more of the nature of a wheat meal than of 

 Graham flour. 



No. 9163 is made from spring wheat. This sample contains only 

 2.3 per cent of bran, 6.5 per cent of shorts, 19.2 per cent of combined 

 middlings, and over 71 per cent of flour. It likewise contains 0.95 

 per cent of ash, all of which shows that this is not a sample of Graham 

 flour, but is what is improperly called whole-wheat flour or " bolted 

 wheat meal." This is shown, not only from the percentage of ash, 

 but also from the percentage of fiber and pentosans in the original 

 sample, indicating that a considerable amount of bran must have been 

 removed in the process of milling. This sample, however, was stated 

 by the miller to be Graham flour and sold by him as such. 



No. 9193 is made from soft winter wheat by running it over 5 

 sets of corrugated rolls, and 12 sets of smooth rolls, in the same 

 manner as wheat flour is treated. This was bolted, and afterwards 

 the material was mixed together again. This sample was called whole- 

 wheat flour, and it does not differ from true Graham made by simply 

 grinding wheat without bolting. The amount of labor in grinding it 

 so many times over the corrugated and smooth rolls and then mixing 

 the products is all unnecessary, and tends to make a more expensive 

 but not necessarily a better product. 



No. 9211 was ground on an attrition mill with iron disks run in 

 opposite directions. Soft winter wheat was used in the making of 

 this flour. Both the coarse and the fine middlings were more or less 

 contaminated with bran particles, due probably to the fact that the 

 sample had been ground very fine. The amount of flour passing 

 through the 109 sieve is much higher than would normally occur in 

 Graham flour, but this is explained from the fact that the material 

 was much finer ground than usual. The amount of ash in the original 

 sample is only 1.3 per cent. Inasmuch as the amount of bran, shorts, 

 and combined middlings is relatively small it would seem that a cer- 

 tain portion of bran had been removed in the preparation of this 

 sample. 



