CHAPTER XXXII 

 Mill and By-Products 



410. Sources. In the milling of wheat, the preparation 

 of cereal foods, the malting of grains, the extracting of 

 oil from seeds and the manufacture of starch and glucose, 

 various by-products are obtained which are used for the 

 feeding of animals. 



411. Wheat By-Products. In the milling of wheat, 

 about 72 per cent, of the grain is returned as straight and 

 patent grade flours, 2.5 to 3 per cent, as low-grade and 

 red-dog, and 25 per cent, as wheat-offal bran, shorts and 

 germ. The separation of the wheat kernel into these 

 various products is a mechanical operation effected by 

 rolls for the reduction of the grain, and sieves and bolting- 

 cloths for the separation of the various products. The 

 standard grades of flour and the percentage amounts of 

 each recovered in milling are approximately as follows : 



Per cent, of 



cleaned wheat 



recovered. 



1. First patent 56.0 



2. Second patent 60.8 



3. Straight or standard patent 72. i 



4. First clear or first bakers u.8 



5. Second clear or low-grade 0.5 



6. Red-dog 1.9 



7. Shorts middlings n.6 



8. Bran 13.4 



(Straight grade flour is composed of first and second patents and 



first clear grade. ) 



