66 MAINE AGRICULTURAL EXPERIMENT "STATION. I904. 



obtained as to be pecuniarily unprofitable. The number of in- 

 termediate products will depend upon the size of the mill, the 

 number of stands of rolls and number of bolts to which the grain 

 and resultant meals are subjected. The finished products also 

 vary in different mills, but in general consist of 



First patent flour ) x .,, „ , ... 



Second patent flour ( In most mills these are united into the "straight" or 

 First clear grade flour ) "standard patent" flour used for bread. 



Second clear grade Used for low grade bread. 



Red dog flour Used for bread or for cattle feed. 



Shorts or middlings ( _, ., , , ^ „, 



Bran \ Frequently sold together as mixed feed for cattle. 



The process from start to finish is under the control of the 

 miller and he can make almost any separation desired. For in- 

 stance, in the demand for breakfast foods it has been found prof- 

 itable by some millers to separate the middlings and germ in the 

 granular state and sell them under a variety of names, in bulk or 

 fancy packages, at a price considerably in excess of what they 

 would bring in the usual finished form. 



The introduction of the roller process of milling has made it 

 possible to utilize the hard spring wheats rich in gluten, and to 

 include in the "straight" or standard patent bread flour much 

 that in the old process of milling was lost in middlings and bran. 

 This has materially improved the bread flours in common use 

 until the standard flours from hard wheat carry more protein 

 than almost any graham flour in the market 25 years ago, and as 

 much or more than many graham flours now on the market. 

 Furthermore, the demand for bread flour of high gluten content 

 has stimulated wheat breeding and the growing of hard wheat, 

 so that even winter wheats are now grown which in gluten con- 

 tent rival the hard spring wheats of the Northwest. 



Just before the introduction of the roller process into milling, 

 the attempt was made to find a way to remove the outer or ovary 

 wall layers of the wheat berry, and to grind the remainder into 

 a meal or flour without bolting. It was hoped in this way to 

 make a flour that would carry essentially all the nutrients of the 

 wheat and which would not contain the indigestible woody fiber 

 of the outer coatings, which Lawes and Gilbert had found not 

 only to be indigestible of themselves, but also to so hasten the pas- 

 sage of the bread containing these woody particles as to mate- 

 rially lessen the whole amount of nutrients digested. It was 

 claimed that such a flour would carry the whole of the wheat that 



