EXAMINATION OF GKAHAM FLOUR. 43 



of germ middlings. This sample contains a larger percentage of 

 nitrogen in the coarse middlings than it does in the bran or shorts, 

 due of course to the high nitrogen content of the germ middlings. The 

 ash content of the flour passing through the 109 sieve indicates the 

 use of a straight grade of flour. 



No. 7746 is made by mixing several streams of the mill products in 

 the following approximate proportions: 100 parts of straight flour, 

 100 parts of low-grade and 70 parts of germ bran, the coarse bran 

 being scalped off. The germ bran, also known as germ middlings, 

 is a mixture of shorts and germ tailings from the middlings and low- 

 grade flour. This material is neither weighed nor measured. If a 

 customer wants it rather dark, more low-grade flour is added. In 

 examining the separations one notices at a glance the relatively low 

 amount of combined middlings and of bran and the high amount of 

 material passing through the 109 sieve. The percentage of ash is 

 extremely low, namely, 1.19, so low in fact as to indicate that a large 

 proportion of the bran had been removed in the production of this 

 flour. The high percentage of nitrogen in the bran is in accordance 

 with the statement that germ bran had been used. This applies 

 likewise to the relatively high percentage of nitrogen in the shorts. 

 The gliadin ratio of the coarse middlings is also low, indicating that 

 a portion of the bran and germ have gone through the 40 sieve. 



No. 7752 is flour obtained from a baker who had purchased it in 

 barrel lots from the same miller who milled 7721, already described 

 in Table 8, which was obtained under observation, the miller stating 

 that all of this flour was sold to the retailers in small packages. An 

 attempt, however, to obtain a sample of this flour from the retailers 

 was unsuccessful. 



A comparison of the two samples shows that when the miller 

 delivered to the representative of the bureau flour which had been 

 milled under observation he took care to make and deliver a first-class 

 product, but that this differed materially from the product sold to the 

 trade. It is seen at a glance that this sample (No. 7752) was made 

 from a mixture of bran and clear flour, because the percentage of 

 combined coarse and fine middlings is only 3.7, while the percentage 

 of flour passing through the 109 sieve is over 69 per cent, showing 

 that such a product could not have been made as reported, namely, 

 by the use of 50 per cent of purified middlings, 48 to 49 per cent of 

 clear flour, and 1 to 2 per cent of bran, as No. 7721 is supposed to have 

 been made. The amount of bran and shorts in this sample is 26.8 

 per cent, while in 7721 it is only 11.2. While the percentage of com- 

 bined middlings in this sample is 3.7, in No. 7721 it is 42.9, thus show- 

 ing two entirely different kinds of imitation Graham flour, the first 

 one (No. 7721) being a sample of imitation Graham made from good 

 Istock, the second one (No. 7752) being the regular product of the 



