THE QUALITY OF WHEAT 77 
The following tables, compiled by the Agricultural 
Chemist of Queensland, show the milling products and 
“‘strength’’ of New Zealand wheats. These figures 
cannot be regarded as wholly reliable, because they refer 
only to an individual sample of each variety, and as 
different samples of the same variety differ, on account 
of the varying nature of the New Zealand soils and 
general climatic conditions, an average of several samples 
should have been taken in order to get fully reliable 
estimates. The figures, however, will serve as an 
indication useful for making comparisons. 
TABLE XV. 
MILLING PRODUCTS OF NEW ZEALAND WHEATS. 
VARIETY | Flour | Pollard | Bran 
Percentages 
Red King... wf 76.1 7.9 16.0 
Hunter’s White 75.3 8.2 16.5 
Velvet Chaff ... 74.0 9.2 16.8 
Bordier oa ale | 73.1 9.4 17.5 
McCallum’s Wheat ... | 71.8 9.4 18.8 
Solid Straw Tuscan ... | F14 11.5 17.1 
Webb’s Challenge wt TL4 12.4 16.2 
Red Tuscan ... sae ae G2 10.5 18.2 
Hunter’s White 2a es; 70.7 9.3 20.0 
White Tuscan = «| 70.2 8.9 20.9 
New Era 0% ie wat 68.1 10.1 21.8 
TABLE XVI. 
STRENGTH OF FLOUR. 
*Quarts *Quarts 
VARIETY per | VARIETY per 
sack |i sack 
Velvet Chaff ewe ..| 48.5 [Red Tuscan ie vee | 45.5 
Solid Straw Tuscan ...j 47.4 |{Bordier ... sat a | 44.6 
Hunter’s White... «| 47.0 ||Hunter’s White... «| 43.8 
McCallum’s Wheat ...| 47.0 ||New Era... ais we | 48.2 
White Straw Tuscan ...| 45.9 ||Red King aise ve | 43,2 
Webb’s Challenge veel 45.7 
* Water absorption in dough-making. 
