THE MILLING PROCESS 



67 



layer and some starch cells adhering, form the bran. 

 That part of the kernel which is ground sufficiently fine 

 gives the flour, and everything between the flour and 

 the bran constitutes the middlings. 



Milling Process. British wheats may be divided 

 into red wheats and white wheats, according to the 

 colour of the grain. The former are generally harder, 

 and yield a flour with a greater "strength" or 

 gluten-content than the latter; but the white wheats, 

 and to a smaller extent the red wheats, excel all 

 foreign wheats in giving a lovely white flour. In 

 exceptionally hot seasons British red wheats may 



Seed-coat \ 

 Aleurone layer f 



Starchy 



Endosperm. 



Section of Wheat Grain. 



possess the requisite hardness and strength, but usually 

 it is necessary to blend them with foreign wheats 

 to supply these two characteristics to the flour. The 

 advantages of so doing are that the harder wheats 

 help the softer wheats to grind better, and the resulting 

 flour gives a larger number of loaves per sack. 



The Hereford Flour Mills were recently using the 

 following blend, consisting of Indian wheat, 10 per cent. ; 

 Russian, 20 per cent. ; Manitoba, 20 per cent, English 

 (red and white), 50 per cent. This blend would 

 give about 96 loaves (quartern) to the sack, while 

 average English flour would probably not yield more 

 than 90. 



