44 



GKAHAM FLOUB. 



mill as sold to the ordinary trade. The percentage of ash in the 

 product passing through the 109 sieve is 0.80, indicating a clear flour. 



No. 7764 is made from soft winter wheat ground on three sets of 

 corrugated rolls, all the material remaining on the 20-mesh cotton 

 cloth sieve being rejected. It is evident from the analysis that this 

 is a sample of so-called whole-wheat flour, there being absolutely no 

 bran on the 20 sieve. The percentage of ash, which is 1.47, and the 

 percentage of fiber and pentosans, which are also low, indicate the 

 absence of a considerable portion of the bran. 



No. 7770 is made by mixing by hand low-grade flour, bran, and 

 middling sizing, which is tailings from the middlings with the germ. 

 The miller said he used 70 per cent of flour and 30 per cent of bran and 

 middlings, but this material was neither measured nor weighed. The 

 sample contains 2.5 per cent of bran, 3.7 per cent of combined mid- 

 dlings, and over 83 per cent of material passing through the 109 sieve. 

 The ash content is normal, but the gliadin ratios of the coarse and 

 fine middlings are both very low. A macroscopic examination of these 

 products showed them to contain much bran. The ash content of 

 the material passing through the 109 sieve is 1.25, indicating the use 

 of a low-grade flour. 



No. 7824 is made by mixing by hand 20 per cent of bran and 80 

 per cent of flour. The bran is a regular feed bran which includes 

 shorts, germ middlings, and low-grade flour. The flour is an 85 per 

 cent patent; 17.4 per cent of combined bran and shorts are found, 3 

 per cent of combined middlings and almost 79 per cent of material 

 passing through the 109 sieve. This corroborates very closely the 

 statement by the miller as to the manner of making the sample. 

 The gliadin ratio of the coarse middlings is low and an examination of 

 this product shows it to be contaminated with particles of bran. 



No. 9079 is made on a burrstone mill, all the material on No. 14 

 mesh being removed. In this way from 8 to 10 per cent of the wheat 

 is eliminated as bran. This statement is more or less confirmed by 

 the mechanical separations on the sieves, the results of which show 

 only 5.2 per cent of bran, 8.5 per cent of shorts, and 3.5 per cent of 

 coarse middlings. The low gliadin number of the coarse middlings 

 is due to the fact that this product is contaminated with a portion of 

 the bran which has been finely ground. The appearance of this 

 product is very poor. 



No. 9085 is supposed to have been made by using the chop from 

 the second break after removing the coarse material on a 14-mesh 

 wire sieve. The ash content of this sample is 0.74 per cent, indicat- 

 ing that this sample is more of the nature of an improperly called 

 whole-wheat flour than it is of a Graham flour. It is characterized 

 by an extremely high gliadin ratio of the shorts, coarse middlings, and 

 fine middlings, due no doubt to the manner of its manufacture, namely, 



