MICROSCOPICAL EXAMINATION OF FLOUR. 



19 



PATENT FLOURS MILLED FROM MIDDLINGS STOCKS ONLY. 



Information was obtained concerning the history of the mill 

 streams entering into the composition of a large number of so-called 

 patent flours. The data collected showed that middlings stocks only 

 were employed in composing these flours. The results of the counts 

 made on these samples are recorded in Table 19. 



Table 19. — Results of examination of patent flours milled from middlings stocks only. 



Sample No. 



Commer- 

 cial 

 grade. 



Bleached. 



Bran 

 particles. 



Hairs. 



Total. 



17151-L-MM" 



"Per cent 



patent." 



40 



60 



70 



71 



71 



72 



72 



74 



74 



80 



Short 



patent. 



(?) 



(?) 



19 

 15 

 22 

 20 

 19 

 27 

 17 

 29 

 13 

 17 

 28 



16 



13 

 5 



21 

 10 

 13 

 14 

 4 

 26 

 2 



19 

 23 



8 



32 



15152-K-A 



Yes 



20 



11070- K-FF 



(?) 



43 



17154-L-AA 



No 



30 



17158-L-X 



Yes 



32 



15186- K-X 



No.. 



41 



15174-K-LL 



(?) 



21 



15170-K-CC 



No... 



55 



17144-L-FF 



No 



15 



15181-K-S 



Yes 



36 



15146-K-W 



(?) 



51 



15163-K-R ...'.." 



Yes 



24 









Table 19 shows that the bran particle count ranged from 13 to 29, 

 with an average of 20, that the hair count ranged from 2 to 26, with 

 an average of 13, and that the total offal count ranged from 15 to 55, 

 with an average of 33. These results demonstrate the fact, that the 

 purified middlings stocks employed had some effect upon the purity of 

 the end-product. From the information the writers were able to 

 obtain, however, so-called patent flours were not always composed of 

 the best streams in the mill. 



PATENT FLOURS MILLED FROM MIDDLINGS STOCKS PLUS LOWER-GRADE STOCKS IN THE 



MILL. 



As already stated, stocks other than first-class middlings were often 

 passed into patent flours. According to the information submitted, 

 break flours and lower grades of middlings frequently were found to 

 have been employed in the manufacture of the finished flour. The 

 results recorded in Table 20 illustrate the effect of the addition of 

 mill streams appreciably high in offal to the finished product. 



