52 



GRAHAM FLOUR. 

 Analysis of three samples from the same miller. 



No. 9169 is an imitation Graham made by adding 70 pounds of 

 bran to 196 pounds of 21 per cent clear flour made from two parts 

 winter wheat and three parts spring wheat. 



No. 9163 is a sample supposed to be a Graham and supposed to be 

 made from spring wheat. 



No. 9205 was obtained under observation and is made from soft 

 winter wheat ground on French burrs. 



There is a notable difference between the three samples. If 

 No. 9169 were really composed of 70 pounds of bran per 196 pounds 

 of flour, the percentage of bran would be over 25, whereas the bran 

 and shorts together amount to 14.2 per cent only. This is clearly not 

 made as indicated by the miller, although it is composed of bran (and 

 shorts) and flour only. The ash content of the flour is what might 

 be expected from such a mixture. No. 9163 was collected from 

 stock on hand and claimed by the miller to be Graham flour. It 

 is, however, materially different from No. 9205, which is also Graham 

 flour. This last sample was collected by the representative who ob- 

 served the process used in its making. The analyses have already 

 been discussed (see p. 36), but the three samples are placed here to- 

 gether to show that the sample collected by the representative and 

 milled under his observation shows all the qualities of a Graham, 

 while the one whose milling was not thus observed but which the 

 miller claims was Graham flour shows in several respects that it is 

 not what the miller claimed it to be. No. 9163 is high in flour and so 

 low in bran, shorts, ash, fiber, and pentosans that these factors are 

 sufficient to show it to be a " bolted wheat meal" and not Graham 

 flour. 



