DRYING DAMP AND GARLICKY WHEAT. 5 



TEMPERING THE DRIED WHEAT. 



Considerable care should be taken in tempering wheat artificially 

 dried to a low moisture content. Ordinarily one tempering will not 

 be sufficient to bring the moisture content of the wheat back to the 

 normal amount for good milling. For the best results the wheat 

 should be held in the bin at least 24 hours, if not longer, after the last 

 tempering, to allow the water to be more evenly distributed. If the 

 wheat is handled after it is tempered and then held in the bin for sev- 

 eral hours, the wet and the dry lots will be more thoroughly mixed 

 and the moisture uniformly distributed, thus making a more even 

 mixture at the rolls. 



The average moisture content of seven different lots of wheat going 

 to the drier was 13.9 per cent and the average moisture content after 

 drying was 8.8 per cent. The average moisture content of the dried 

 wheat at the rolls after one tempering was 11.4 per cent, or 2.5 per 

 cent below that of the natural wheat before drying. 



COMMERCIAL MILLING TEST. 



In the commercial milling experiment three cars of wheat, or ap- 

 proximately 3,000 bushels, were very thoroughly mixed. This wheat 

 had a small quantity of garlic in it, but under ordinary commercial 

 practices it would be classified as garlic-free wheat; that is, wheat 

 which after a thorough cleaning would make flour free from the 

 odor of garlic. 



The moisture of the wheat going into the drier in this experiment, 

 as shown in Table II, was 13.6 per cent, and that to the bin from the 

 drier 8.1 per cent. The moisture of the natural wheat at the rolls was 

 13.2 per cent and of the dried wheat at the rolls after one tempering 

 11.9 per cent, a difference of 1.3 per cent. 



Table II. — Moisture content of natural and dried wheats, the average number 

 of garlic bulblets per pound of wheat milled, the average percentage at the 

 rolls, and the odor of the flour. 





Moisture 

 of wheat 

 as milled. 



Garlic at the rolls. 





Description of sample. 



Bulblets 



per 

 pound. 



Percent. 



Odor of the flour. 





Per cent. 

 13.2 

 11.9 



8.6 

 5.0 



0.035 

 .019 







Natural, except 3 per cent of lowest grade. 





The dried wheat made flour 97 per cent of which was free from 

 the odor of garlic, while all of the flour made from the natural wheat 

 had a garlicky odor. The odor of garlic when present always is 



