56 GBAHAM FLOUR. 



wheat meal" should be called " Graham flour" or "whole wheat 

 meal," the latter term being used more or less in England. Further- 

 more, ground wheat products from which any portion of the bran 

 has been removed, whether the amount so discarded be small or large, 

 should be termed simply " bolted wheat meal." The term " whole 

 wheat" or " en tire wheat" flour for a product from which a portion 

 of the bran has been removed is a misnomer and is an inaccurate 

 description of the same. Bolted wheat meal, or what heretofore has 

 been termed "entire wheat" flour, varies in composition according to 

 the amount of bran which has been removed by bolting, but this term 

 could be accurately used for all products intermediate between 

 ordinary flour and Graham or whole-wheat meal. A mixture of 

 low-grade flour and bran, or a whole- wheat meal from which a por- 

 tion of the bran or of the high-grade flour has been abstracted, should 

 be designated as imitation Graham flour or flour made to simulate 

 Graham flour. Such labeling of wheat products is absolutely essential 

 in order that the consumer may know what he is buying, and further- 

 more the millers and jobbers should hold to this form of branding in 

 order to maintain the integrity of the trade. 



SUMMARY. 



Although a large percentage of the so-called Graham flour on the 

 market is made by mixing inferior grades of flour with bran, there 

 are a great many millers who still make Graham flour in the original 

 way, namely, by grinding either on stones or on rolls the whole 

 kernel of the wheat without bolting. 



True Graham flour always shows relatively larger amounts of 

 intermediate products, such as coarse and' fine middlings of good 

 grade, while imitation Graham generally contains but small amounts 

 of these same products and when these are present in large quantities 

 they are of inferior grade* True Graham contains a larger amount 

 of combined bran and shorts, of combined coarse and fine middlings, 

 and a smaller amount of flour passing through the 109 sieve, than 

 does imitation Graham. The ash, fiber, and pentosans are present 

 in larger amount in true than in imitation Graham. The middlings 

 of the true Graham are of a higher character than those of imitation 

 Graham. This refers to both coarse and fine middlings. The bran 

 of imitation Graham is very often clean and free from adhering 

 endosperm, while the bran of true Graham usually contains a rela- 

 tively large quantity of such endosperm. This is more or less true 

 also of the shorts. 



One does not depend entirely upon the quantity of these inter- 

 mediate products to determine whether or not a flour is genuine, but 

 one must always determine their quality as well and their relation 

 to each other in appearance and composition, so that it is necessary 



