COMPOSITION OP CORN MEAL. 5 



"degerminator, " which loosens the germ, permitting its separation 

 for the manufacture of corn oil. In some mills corrugated rolls take 

 the place of the degerminator, but the product thus obtained may 

 be contaminated with a considerable amount of oil. Reels and sifters 

 similar to those employed in wheat milling are used in making the 

 separation. In addition to the " degerminator " special forms of 

 aspirators and driers, quite unknown in wheat milling, are peculiar 

 to this process. 



Corn, like wheat, is tempered by steam or water preliminary to the 

 milling process, but it is considered necessary to dry the products, 

 except in the summer months after the corn has become dry through 

 long standing. This drying is usually effected in revolving horizontal 

 cylinders containing steam pipes. The products and by-products are 

 subjected to this drying process either before or after separation. 

 The drying of the corn itself preliminary to milling is unusual. 



PRODUCTS OF CORN MILLING. 



Not only corn meal, but usually also grits and corn flour, as well 

 as germ and feed, are obtained as the products and by-products of 

 the roller process. In some mills two or more grades of meal are 

 separated. These are designated either for table or brewers' use, or, 

 according to the size of the particles, as coarse or fine. Grits and 

 meal for brewers' use are the main products of some of the largest 

 mills. 



The grits are either used as such by the brewer or are rolled or 

 "flaked" in order to facilitate malting. Special machines turn out 

 continuous ribbons of rolled grits, which are later broken up into thin 

 flakes a fraction of an inch in size. A similar product serves for the 

 manufacture of toasted corn flakes, a well-known, ready-for-use 

 breakfast cereal. 



Brewers' meal differs from table meal in that it contains more of 

 the floury part of the kernel. The difference, however, is not marked 

 and either can be used for both purposes. The brewing industry 

 demands that both grits and meal contain not only the highest pos- 

 sible amount of starch, but also a low percentage of fat. A low 

 percentage of moisture is also desired, not merely to increase thereby 

 the percentage of starch but also to insure better keeping qualities. 



Corn flour, the finely divided material separated by bolting, may 

 be regarded as a by-product of the gradual reduction process. It 

 serves as an ingredient of pancake flour and also as a filler or binder 

 for sausage. 



The germ, detached from the grain in the early stage of the process 

 by the degerminator, is pressed for the manufacture of corn oil. Corn 

 cake, the residue from the presses, is utilized for cattle food. 



Corn bran corresponds to the bran obtained in the milling of wheat 

 in the modern flour mill, and corn feed is the cattle food consisting 



