MICROSCOPICAL EXAMINATION OF FLOUR. 



31 



THE 27.5 PER CENT TYPE OF EXPERIMENTAL FLOUR. 



Second break flour. 

 Third break flour. 

 Fourth break flour. 

 Sharp section . 



COMPOSITION. 



Cut-off flour (middlings) . 

 Sixth middlings flour. 

 Eighth middlings flour. 

 First break flour. 



Fifth break flour. 

 Ninth break flour. 

 Flour from dust collectors. 

 Seventh middlings flour. 



Table 40. — Results of examination of 27.5 per cent type of experimental flour. 



Wheat. 



Sample number. 



Degree of 

 bleaching. 



Bran 

 particles. 



Hairs. 



Total. 





111093-K 



None 



76 

 55 

 61 

 56 

 49 

 51 



45 

 49 

 47 

 65 

 51 

 40 



121 





<11094-K 



Lightly 



104 





111095- K 



Heavily 



108 





[15115-K... 





121 





•J15116-K... 





100 





U5117-K... 





91 













58 



49 



107 











THE 2.5 PER CENT TYPE OF EXPERIMENTAL FLOUR. 



COMPOSITION. 



Bran duster flour. Shorts duster flour. 



Cut-off flour from seventh middlings. Cut-off flour from ninth middlings. 



Table 41. — Results of examination of 2.5 per cent type of experimental flour . 



Wheat. 



Sample number. 



Degree of 

 bleaching. 



Bran 

 particles. 



Hairs. 



Total. 





(15118-K 



None 



310 

 340 

 310 



129 

 131 



112 



439 



No. 2 Kansas, hard winter.. . 



{15119-K 



Lightly 



471 





1.15120-K 





422 











Average 



320 



124 



444 











GENERAL CONCLUSIONS ON EXPERIMENTAL TYPES OF FLOUR. 



The best grade of flour of the experimental series averages a lit- 

 tle lower in total offal count than the best grade in the commercial 

 set, being 57 for the commercial flours and 35 for those of the experi- 

 mental set. The two intermediate grades of the commercial flours 

 were higher in the offal count than similar grades in the experimental 

 series, the count being 111 and 273 for the commercial flours and 71 

 and 107 for those of the experimental set. Both of the lower- grade 

 flours, that from the commercial and experimental sets, respectively, 

 compared very favorably as far as the offal count was concerned, 

 these figures being essentially minimum ones although approxi- 

 mately representative of the two products. 



SUMMARY. 



1. Microscopical technique was devised for the enumeration of 

 the offal material in flour of various commercial grades. 



2. The data obtained on the various commercial grades of flour 

 demonstrated that there was little uniformity in the matter of grad- 

 ing finished flours in different mills. 



3. The experimental data submitted have shown a wide range in 

 the offal content among flours of the same commercial grade (appar- 

 ently) produced by different mills. 



4. The information obtained concerning the samples examined 

 leads to the inference that all mills do not composite finished flours 

 in the same manner. 



