ENTIRE WHEAT ELOUR. 67 



has value in nutrition, and thus such flour was at first called 

 whole wheat flour, and later, entire wheat flour. 



The Germans seem to have done more experimenting with 

 "decorticated wheat flour" than others, but judged both from 

 the intrinsic difficulty of the separation and from the published 

 analyses of the product, their labors seem to have been only 

 partly successful. If it had not been for the introduction of the 

 roller process, possibly machines to decorticate wheat might have 

 been devised. But this new method at once gave so much better 

 results than any method of decortication then known that it 

 speedily was adopted for all kinds of flour milling, even graham 

 flour being thus made at present. 



As now made, 100 pounds of cleaned No. 1 wheat will make 

 either nearly 100 pounds of graham flour, 85 to 88 pounds of en- 

 tire wheat flour, or 72 to 74 pounds of straight or standard pat- 

 ent bread flour. Larger mills will usually give rather larger 

 yields than small mills, and a starchy wheat 1 to 3 pounds more 

 entire wheat or patent flour than a hard wheat. In the following 

 diagram, cleaned wheat is taken as the standard. Before mill- 

 ing it is customary to clean the wheat from foul seeds and to 

 remove as much as possible of the dirt from the crease in the 

 berry. In this operation a little of the outer layer of the grain 

 is removed. The loss in weight from cleaning varies from al- 

 most nothing to occasionally as much as 2 per cent. 



DIAGRAM SHOWING APPROXIMATE VIELH OP DIFFERENT KINDS OF 

 FLOUR AND OFFALS FROM 100 POUNDS OF CLEANED NO. 1 WHEAT. 



100 POUNDS CLEANED NO. 1 WHbAT 



will yield 



VERY NEARLY 100 PODNDS GRAHAJ1 FLOUR: 



ABOUT So POUNDS ENTIRE WHEAT FLOUR AND 



15 lbs. bran; 



ABOUT 72 POUNDS STRAIGHT OR PATENT FLOUR, I dlmgs and low! 15 IDS. BRAN. 



!13 pounds mid - I 

 dlmgs and low I 15 lbs. BRAN. I 

 grade flour. | 



