WH35ATS AND I^LOURS OF' AROOSTOOK COUNTY. 



177 



BAKING TEST OV FLOURS FROM MILLINGS EXPERIMENTS AND A FEW 

 MISCELLANEOUS FLOURS FOR COMPARISON. 



Appearance of 

 Flour. 



Dough. 



Bkead. 



iJ'o o 



H^'o O 



6349 

 6356 

 6382 

 6383 



6384 

 6385 



6613 

 6618 

 6623 

 6628 



Coarse . 

 Coarse . 



,(*) 



Even clears 

 bakers 



Uneven , 



Even ' clears or 

 bakers 



(*) 



Short gray 



Soft.... 



Soft..' . 



High quality . 



Dark 



High quality . . 

 Standard 



Very short . 

 Very short . 



(*) 



Very short . 



Standard . . 



Ixw 



Iw 



1 



3.5 



1 



3.5 

 1- 



1.5 

 1 



Iw 



1+ 

 2 



1+ 

 1 



Inches. 

 27.75 



27.50 



28.60 



27.45 

 27.75 



27.60 

 27.75 

 25.60 

 24.25 

 22.90 

 24.75 

 26.75 

 26.00 

 29.25 



Inches. 

 24.00 



24.00 



25.00 



24.10 



24.00 



24.25 

 24.00 

 21.50 

 19.75 

 18.50 

 21,00 

 23.10 

 22.00 

 26.25 



Ounces. 

 18.50 



18.25 



18.75 



18.75 

 18.50 



18.25 

 18.00 

 18.75 

 19.00 

 19.00 

 19.75 

 19.00 

 19.00 

 18.25 



1.5 

 Iw 

 Ixw 

 Ixy 



2 



1+ 

 1 



Per 



cent. 



32.29 



28.12 



35.63 



35.63 

 37.92 



39.58 

 37.71 

 30.00 

 25.21 

 25.00 

 29.16 

 37.79 

 33.12 

 38.75 



(*) Compares favorably with standard. No. 6382 the best all around flour. 



The flours from the two milHng experiments at Washburn are 

 too coarsely ground. The weight of the loaf is good, but the 

 percentage of wet gluten and the size of the loaf are much less 

 than would have been the case if the wheat (these are Minnesota 

 grown, hard wheats) had been milled at Minneapolis. The 

 criticisms on these flours are due to the milling and not to the 

 wheat from which they are made. The low gluten content 

 explains the smallness of the loaves and this is in turn due to the 

 small amount of flour made from the wheat which left a large 

 part of the richest gluten-bearing portions in the offals. 



Although made by another company, the Minneapolis expert 

 readily recognizes a Minneapolis milled flour in 6382 which 



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