40 GRAHAM FLOUR. 



The percentage of nitrogen in the flour passing through the 109 sieve 

 is higher than the percentage of nitrogen in either the coarse or the 

 fine middlings, due no doubt to the fact that clear flour was used in 

 the preparation of this sample, which has a higher nitrogen content 

 than the purified middlings, which also were used. 



No. 7803 is made from the chop from the second break together 

 with germ tailings and middlings, the latter being obtained from 

 the first break and fine enough to pass through a 56 mesh but remain- 

 ing on a 64. The second break chop represents the material that is 

 ground on a second set of corrugated rolls after having been sifted 

 through a 14-mesh wire sieve. The middlings used in this case 

 are those from which patent flour is produced and represent the 

 high-grade stock. The figures obtained in the separation on the 

 sieves are normal. The amount of ash in the original sample, how- 

 ever, is too low, showing that the sample contains a less amount of 

 bran than would normally be found in Graham flour. 



No. 7810 is made on a three-stand set of rolls, everything remaining 

 on a 20-mesh wire sieve being removed and only the material passing 

 through being used in the production of this flour. In this way from 

 12 to 20 per cent of the wheat is eliminated as bran. This sample 

 shows no bran at all and only about 12 per cent of shorts, indicating 

 that the product has been scalped to a considerable extent. The ash 

 content is only 1.2 per cent, another indication that the bran has been 

 removed. The same thing is indicated from the low fiber and the 

 low pentosan content. 



No. 7818 is made on a three-stand set of corrugated rolls, the ground 

 wheat being mixed with an equal amount of straight flour. The 

 straight flour used for this mixture represents all of the flour pro- 

 duced by the mill. The ash, fiber, and pentosan contents of the 

 original flour all indicate that this flour contains a much smaller 

 amount of bran than would be found in a normal Graham flour. 



No. 9115 is made from the soft winter wheat milled on a burrstone. 

 Low-grade flour is added without, however, measuring the amount, 

 the millers claiming that they use about 75 per cent of wheat and 25 

 per cent of low-grade flour. The millers gave two reasons why their 

 flour is made in this way: First, it makes a whiter product; and, 

 second, it reduces the cost. The products of separation show a very 

 small amount of bran, shorts, and middlings and 82 per cent of flour 

 passing through the 109 sieve. This would seem to show that the 

 miller sometimes added more than 25 per cent of low-grade flour. 

 The ash content of the material passing through the 109 sieve is 

 extremely high, namely 1.05 per cent, showing that a large proportion 

 of low-grade flour must have been added in the making of this product. 

 All in all, the results of the analysis of this sample show that it is a 

 mixture of low-grade flour with a very small amount of offdl of the 



