GENERAL DISCUSSION. 53 



COMPARISON OF SAMPLES OF IMITATION GRAHAM FLOURS. 



Analysis of samples of imitation Graham flours . 



1 Germ Graham. 



No. 8017 gives 57 per cent of material passing through the 109 

 sieve, and is of good quality. No. 9458 shows a normal amount of 

 products of separation by means of the sieves, but the low quality 

 of the fiae middlings and the flour is shown by their low gliadin 

 numbers. The percentage of ash in the flour (1.36) shows also that 

 low-grade flour was used. No. 9700 is sold as a germ Graham. It 

 contains an added quantity of germ. This is seen from a m cro- 

 scopic examination of the bran and shorts. No. 9705 is not Graham. 

 This is evident from the small amount of middlings and the high 

 amount of flour. No. 9780 has also too small an amount of middlings 

 and too large an amount of flour to be considered Graham. Moreover, 

 the gliadin ratio of the coarse and fine middlings is far below what 

 middlings obtained from Graham flour will give. 



GENERAL DISCUSSION ON MILLING GRAHAM FLOUR. 



Statements made by many millers show that a very large per- 

 centage of the so-called Graham flours on the market are mixed 

 products or imitations, not made from purified middlings, bran, and 

 flour, but made from feed bran, which always contains the shorts 

 and the germ, together with low-grade flour, 8 or 10 per cent second 

 clear, and sometimes even red dog, and in many instances such 

 alleged Graham flours contain the sweepings from the mill. When 

 the imitation Graham flours are made by the use of high-grade flour, 



