ENTIRE WHEAT FLOUR. 75 



samples examined at this Station carried from 14 to 14.25 per 

 cent protein. Patent flours carry about one per cent less pro- 

 tein than the wheat from which they are made. The standard 

 bread flours of the Northwest carry from 13 to 14 per cent pro- 

 tein. Patents made from hard winter wheats carry 12 to 13 per 

 cent protein, while the protein of soft winter wheat patent flour 

 frequently runs as low as 10 per cent. The Alabama Station* 

 reports two samples of "best grade of white flour offered for 

 sale in Alabama" with 9.22 and 9.24 per cent protein. 



There are imitation graham and imitation entire wheat flours 

 on the market which are made by blending some of the poorer 

 kinds of low grade flours, usually from soft winter wheat, with 

 25 to 30 per cent of wheat offals. The middlings would be used 

 to make imitation entire wheat flour, and to make an imitation 

 graham both the middlings and the bran would be added to the 

 flour. While the dealers claim that these imitations are sold to 

 quite an extent in some sections of the country, it is doubtful if 

 they are in the Maine market. It is, however, more common 

 for bakers to make breads in imitation of graham and entire 

 wheat breads by mixing offals with second clear flour. 



Because of the great differences in composition of flours, due 

 not only to the method of milling, but especially to the kind of 

 wheat used in their manufacture, it is impossible to intelligently 

 select and compare different kinds of flour unless the kind of 

 wheat from which they are made is known or brands are selected 

 of known quality. 



THE COST OF ENTIRE WHEAT FLOUR TO THE CONSUMER. 



As already explained, 100 pounds of hard spring wheat will 

 yield about 72 pounds of standard patent flour, which, in the fall 

 of 1903, retailed in lots of 25 pounds or more for about 2 J^ cents 

 per pound. One hundred pounds of the same wheat would yield 

 about 85 pounds of entire wheat flour, which retailed in Bangor 

 at the following prices : 5 pound package 25 cents, 12^4 pound 

 package 50 cents, y 2 barrel (98 pounds) $3.50, and by the barrel 

 S6.00. According to the size of the package, therefore, entire 

 wheat flour cost the consumer from 3 to 5 cents a pound. The 

 standard patent flour made from 100 pounds of hard spring 



* Bulletin 74. 



