A MILLING EXPERIMENT WITH ENTIRE WHEAT 



FLOUR. 



Chas. D. Woods and L. H. Merrill. 



Arrangements were made with the proprietors of a long-estab- 

 lished milling plant, who make a specialty of manufacturing a 

 well-known brand of entire wheat flour, to make a milling test 

 upon the yield and chemical composition of the products obtained 

 in the manufacture of entire wheat flour. The whole plant and 

 the services of their experienced miller were kindly placed at our 

 disposal. Much of the advertising of entire wheat flour tends 

 to throw a mystery around its manufacture, and even when defi- 

 nite claims are not made for peculiar processes, the attempt to 

 convey the impression that it differs essentially from the manu- 

 facture of bread flour is usually evident. At this mill, and at all 

 mills where we have been given definite information, the cleaned 

 wheat is crushed between rollers and purified in the same way as 

 in the manufacture of patent flour, with the exception that all the 

 product other than the bran is included in the flour. In the ex- 

 periment here reported, a stand consisting of 8 breaks was used ; 

 3 for flour, and 5 for reducing the middlings and cleaning the 

 bran. The wheat used was No. 1 hard northwestern spring 

 wheat. The wheat, the flour and the bran were sampled for 

 analyses. Samples of the cleaned wheat were drawn from the 

 storage bin, and samples of the flour and bran were taken every 

 15 minutes during the run. The details of the experiment fol- 

 low : 



Weight of wheat taken 103 1 pounds 



Weight of yield of entire wheat flour 844 pounds or 81.9 per cent 



Weight of yield of bran 180 pounds or 17.5 per cent 



Loss in milling 7 pounds or .6 per cent 



As the experiment was made in the midst of a run of a much 

 longer period, the assumption is necessarily involved in the above 

 data that there was the same amount of materials in the mill at 



