EXPERIMENTAL MILLING AND BAKING. 
11 
(S) Determining the moisture content of the grain. (To do this 
a 200-gram portion is taken from the sample.) 
(9) Reducing the scoured sample to exactly 1,500 grams and 
placing it in a tin can ready for tempering. 
(10) Tempering the sample. A complete record of the data 
obtained in connection with these tests is kept on a milling record 
sheet, as shown in Figure 9. from which certain of the data are later 
transferred to the laboratory card. (Fig. 3.) 
The tempering process consists of adding sufficient water to the 
wheat to raise its moisture content to the percentage desired for 
the milling test. The water is put in the can with the wheat and the 
latter thoroughly shaken. This is done on the afternoon preceding 
the day the sample is to be milled. After the water is added and the 
wheat thoroughly shaken, the can is kept closed until the time of 
milling. 
Cudead 
^jjMAyl^ „. Sec^.g^^ 
MILLING REPORT 
iM|**^!h*fc 
.gfJfS 
Weight per bushel of < 
Wev£J iter ierecti^c. 
Loss in screening . 
Weight per bushel after screening (screened) 
Weight after scouring '-/-^-f-gm. 
Loss in scouring . 
Loss in cleaning 'screenings ind semirings) . . 
Weight per bushel as tempered scoured) 
Moisture content before tempering 
Quantity tempered 
X 
J 
33 
HA 
fS 
Water added in tempering 
Weight of sample after tempering. 
Moisture contentj 
Cleaned by.. 
S1-Z 
slU* 
A ? per cent. 
/<>4..percen.. 
/</< 
— ?=>• 
Dete-^yAX Milled by 
Dry bulb I 
Relative humidity. 
jUlL . 
Wet bulb thermometer. 
Readings by.. 
ft. 
MILL PRODUCTS. 
gm. per cent. 
Straight flour U1?L. JjLf 
Bra n 3° I J2LT 
Shorts iii JJ.....X 
Total /*£ll .3.1:3 
Loss in calling '.J. fi.r* 
Gain in milling 
Remarks: 
iusft- 
Fig. 9.— Milling record sheet. (Size, of by 9f inches.) 
The moisture content considered desirable and proper for the 
experimental milling of soft wheats is 14 per cent and of hard wheats 
15 per cent. 
With the moisture content of the sample determined, the correct 
formula for calculating the amount of water to add is as follows: 
The weight of the sample times the quantity 
100 — the per cent of m oisture in the wheat 
100 - the per cent of moisture desired to be in wheat after tempering - 
equals the weight of the water to add in terms of the weight units 
used for the sample. Example: The moisture in a 1.500-gram 
sample of wheat is 12.2 per cent. How much water should be added 
to the wheat to raise its moisture content to 15.0 per cent \ Solution: 
1.500 < ( loo— 15*0 "" 1 ) = *9.4grairaof water, or 49.4 cubic centimeters, 
Since 1 cubic centimeter of water weighs 1 gram, 
