WHE^ATS AND F^LOURS 01^ AROOSTOOK COUNTY. 



149 



If we continue the comparison, we note also that the dry mat- 

 ter of the western flour contains one-|ourth more fat and crude 

 fiber, and three and one-half per cent less starch and other carbo- 

 hydrates than the Maine flour. The heat of combustion is 

 practically the same in both. 



These difl^ere.nces may be summed up by saying- that the dry 

 matter of these Maine flours contained three per cent less protein, 

 three per cent more carbohydrates (mostly in the form of 

 starch), and slightly less fat and woody matter than the hard 

 -wheat flours of the Northwest. 



BAKING TESTS OI'' AROOSTOOK MILLED FLOURS. 



Six of the samples of flour, analyses of which are given in the 

 preceding tables, were sent to Mr. C. E. Foster, the milling 

 expert of the Northwestern Consolidated Milling Company of 

 Minneapolis. This is one of the largest flour milling companies 

 of the world, and twice daily makes baking tests on all its out- 

 put. Mr. Foster kindly examined these flours and his report is 

 summarized in the following table. As the terms in which the 

 results are given are somewhat unfamiliar, they are explained in 

 detail in the discussion which follows the table. 



RESULTS OF BAKING TESTS OF AROOSTOOK FLOURS. 



Appearance of 

 Flour. 



Dough. 



Bread. 





i-J'Sc 



6306 

 6349 

 6356 

 6413 

 6414 

 6415 



Coarse 



Coarse 



Very soft 



Granular, coarse 

 Mixed 



Minn. Standard — 



Very sbort.. 

 Very short.. 



Short 



Fair, Elastic 

 Soft 



standard . . . 



1 

 Ixw 

 Iw 

 Iw 



1 

 1.5 



1 



Inches. 

 27.00 

 27.75 

 27.50 

 25.25 

 26.50 

 26.00 



29.25 



Inches. 

 22.60 

 24.00 

 24.00 

 2L00 

 23.00 

 22.25 



26.25 



Ounces. 

 18.00 

 18.50 

 18.25 

 17.75 

 18.50 

 17.75 



18.25 



1 — 

 1 

 1.5 



1 



Per 



cent. 

 27.50 



32.29 



28.12 



29.58 



29.58 



26.04 



38.75 



