﻿r.ri.u'.Tix 11:10, u. s. depart.m i.nt OK AGRICULTURE. 



(granular particles of endosperm), on the contrary, arc relatively free 

 from hairs and bran particles after proper purification. 



'I'd illustrate these differences in break stocks and middlings stocks, 

 a composite chart (Fig. 2) has been constructed. It is based on data 

 obtained from 35 break Hours and 74 middlings Hours, the hair count 

 being the average on all samples examined for each grade. 



The break flours in each instance show a much higher hair count 

 than any of the middlings stocks. The hair count of the middlings 

 stock begins to increase with the fifth middlings, indicating that the 

 first four middlings are much cleaner than the succeeding ones in the 

 series. 



EXAMINATION OF COMMERCIAL FLOURS. 



Commercial grades of flour generally fall into four more or less 

 sharply defined classes known as ''patents," "straights," "clears," 

 and ''low grades." As a rule the so-called 

 patent flours are limited to those which are 

 composed of the first-class flour streams, most 

 often those ground from purified middlings 

 stocks. However, stocks other than first-class 

 middlings are often passed into patent flours. 

 When this is the case the proportion of offal 

 in the flour increases. In Figure 3 the hair 

 count of patent flours made from middlings 

 stocks only is compared with that of patent 

 flours containing lower-grade stocks in addi- 

 tion to middlings stocks. 



The average hair count on 13 samples of 

 patent flours made from middlings only is 13; 

 the average hair count on 13 samples of patent 

 flours made from lower-grade stocks in addi- 

 tion to middlings is 28. 



When only one grade of flour is manufactured 

 in the mill, it is commercially designated as a 

 straight flour. It usually consists of all the 

 flour that can be obtained from the wheat grain 

 with the exception of some low-grade flour. 

 Such a flour naturally contains more offal than 

 a patent flour. 



The so-called clear flours usually contain the 

 lower grades of middlings and break flours, 

 although they may contain the purer mid- 

 dlings from the tail of the mill. Naturally, the 

 offal content of such flour is higher than that of 

 patent and straight flours. 



The low-grade flour is made from low-grade 

 stocks, the better stocks in the mill having been 

 already diverted into the higher grades. 



Table 1 shows the hair counts obtained on 

 the samples of commercial flours examined. As might be expected, 

 there is a variation in the counts for the different classes, doubtless 

 due to the lack of uniformity in milling procedure. 



Figure 4 illustrates the differences between the four so-called com- 

 mercial grades of flour, based on the average hair count obtained for 



I 



i 



I 



! 



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Fig. 3. — Average hair counts on 

 patent flours made from mid- 

 dlings only and on those made 

 from middlings and lower 

 grade stocks. {a\ Middlings 

 only; (h) middlings and lower 

 grade stocks. 





