12 GKAHAM FLOUE. 



Z makes an imitation Graham flour 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 material is neither weighed nor measured. 

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



AA makes an imitation Graham flour from soft winter wheat, using three sets of cor- 

 rugated rolls. He removes all the material that remains on a 20-mesh cotton cloth 

 sieve. 



BB makes an imitation Graham flour by mixing by hand low-grade flour, bran, and 

 middling-sizing, which is a tailing from the middlings with the germ. He uses 

 approximately 70 per cent of flour and 30 per cent of bran and middlings, but does not 

 weigh or measure these substances. 



CC makes an imitation Graham flour by using a chop from the second break, germ 

 tailings, and purified middlings from the first break that pass through a 56-mesh 

 sieve but stay on a 64. This second break chop represents material that is ground on 

 the second set of corrugated rolls after discarding the portions remaining on a 14-mesh 

 sieve. The purified middlings used are the middlings from which patent flour is 

 produced and represent a high grade of stock in the mill. 



DD makes an imitation Graham flour by bolting the ground wheat through a 20-mesh 

 wire sieve and removing the coarse bran. From 12 to 20 per cent of the bran is in this 

 way eliminated. 



EE makes an imitation Graham flour by grinding the entire wheat after cleaning 

 and scouring and then mixing it with 50 per cent of straight flour. This imitation 

 Graham flour is therefore ma<fe up of 50 per cent of ground wheat and 50 per cent of 

 straight flour, the latter including all the flour produced from the wheat. 



FF makes an imitation Graham flour from 20 per cent of bran and 80 per cent of 

 flour, mixed by hand. The bran is a regular feed bran, including shorts, germ mid- 

 dlings, and low-grade flour and the flour is 85 per cent patent. 



GG makes an imitation Graham flour from 50 per cent of purified middlings, 48 

 to 49 per cent of clear flour, and 1 to 2 per cent of bran. These middlings are the stock 

 used for the production of the patent flour; they will go through a 40-mesh cloth and 

 will stay on a 60. The flour used is the second clear produced from the break rolls. 

 The bran is that obtained from the fourth break. 



HH makes an imitation Graham flour from a mixture of 75 parts of a 95 per cent grade 

 of bolted wheat flour together with 25 parts of clean bran. These two substances are 

 placed in an agitator and thoroughly mixed for 15 minutes. This miller stated that he 

 mixed his so-called Graham flour in many different ways by putting more or less bolted 

 wheat flour in with clean bran, and that his trade requires that he vary these mixtures, 

 some wanting a higher priced whiter flour with quick-raising qualities, while others 

 of the trade desire a still darker grade, containing more bran and less bolted flour. 



II makes his imitation Graham flour by mixing 80 parts of a 25 per cent clear grade 

 flour, 10 parts of clean bran, and 10 parts of germ scalpings. This miller said he was 

 compelled to vary the percentages of the various portions of the wheat kernel in the 

 different batches he made as some of his customers demand a very light product with 

 sufficient bolted wheat flour to make light-colored bread and to have the best raising 

 qualities. 



JJ makes his imitation Graham flour by mixing clean bran, fine middlings, and 

 patent flour and stated that it is richer and costs more to manufacture this imitation 

 Graham than to make it from whole wheat. He also stated that frequently low-grade 

 flour is used instead of clear flour. 



KK makes his imitation Graham flour by mixing 50 pounds of bran with about 140 

 pounds of ' ' clear extra fancy " flour. He also stated that his understanding of Graham 

 flour is flour made with bran in it, and that it is often made by grinding the whole wheat. 



From these observations it appears that while the millers generally 

 understand by the term "Graham" an unbolted wheat meal, and 



