NOTE ON ELECTRICAL AGEING OF FLOUR. 
J. W. GORE. 
The Alsop Process of Ageing flour was described in the 
Electrical World of December 8th, 1906, which is now in use 
in many mills in the United States and also in foreign 
countries. 
The apparatus consists of a 500 volt Shunt Wound dynamo, 
with an induction coil in series with it, and an air pump. 
The circuit is automatically broken at each stroke of the 
pump; the break is between two copper electrodes, and the 
resulting arc is drawn out until broken. 
The air through which this flaming Electrical discharge 
. passes is forced by the air pump through the flour as it comes 
from the mill. 
i A 1^ kw dynamo is sufficient for a mill of some 30 to 40 
barrels daily output. 
It has been the practice of millers and warehouse men for a 
long time to age fresh flour by storage, thus fitting it better 
for bread and yielding a higher grade product. By Alsop’s 
I process these beneficial results are obtained in a few moments, 
j The conclusion is that the active elements in the atmos- 
phere which improve the bread making qualities of the flour 
, when stored, are plentifully produced by the flaming 
discharge of Electricity between Copper Electrodes. 
I 1907] 
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