COMPARISON OF AMERICAN WHEATS. 
Table I. — Average yield of flour, bran, and shorts of four commercial classes 
of American ivheat and average loss in the milling process. 
Number 
of 
samples 
tested. 
Milling yields. 
Loss in 
milling. 
Class of wheat. 
Flour. 
Bran and 
shorts. 
Soft red winter 
197 
158 
363 
565 
Per ct. 
69.7 
70.3 
72 
70.2 
Per ct. 
27.1 
28.9 
26.4 
27.8 
Per ct. 
3.2 
.8 
1.6 
Hard red spring 
2 
It might also be mentioned that the water used in tempering prob- 
ably had some influence on these figures. With soft-textured wheat 
like the soft red winter, owing to the tendency toward flaking or 
flattening out of the particles of endosperm during the grinding 
process when too much moisture is present, it was not desirable to 
use a large quantity of water in tempering or conditioning this 
wheat to. toughen the bran previous to milling, while with durum 
t-'^t-O Of 
J/VO/? T5-P£/!C£Sfr 
S/.9 om LOHVe/f 
SS to S3. 9 
S<* to SS.9 
SS TO S?.9 
S3 to S3. 9 
3 ro3/:9 
3S to 33.3 
3** TC 33. 9 
3G °~ AS/GH£* 
/S-7 SSW?S=-t-£& 
f33 S*?/v?f*£.£S 
3P&//S/G rVHElQT 
■o 
l/.-s- 
1/.9 
fBSSBt /o. s< 
■BBBSB / s. 7 
\.9 
IHUBRSEiS so. s 
B^^BM^ /^ ** 
IBBn >9.s 
!■■■■ / s; s 
tniwui/UBniso - ^ 
MS.3 
\,.G 
WKKJUi'0.3 
■ s.e 
o 
.o 
ms.3 
■ 6 
mmmt9.e 
(SB 3.& 
^ISe/f/QG-f r~/£LO Or B/?*?Af /^/VO 3MO/ZT3 — P£r7C?£/VT 
ST./ S3. 5> S-G.*? 
^.3 
Fig. 4. — Diagram presenting a comparison of the yield of feed (bran and shorts) of 
four commercial classes of American wheat, showing their general range and the 
average for each class. 
wheat, which is very hard and brittle, the moisture content was 
raised about 2 per cent on the average by this process. As all yields 
are figured on the basis of the original cleaned sample, one reason 
for these differences is apparent. In many cases the durum samples 
showed a gain in milling due to this added water, but this was very 
seldom shown with soft wheats. 
YIELD OF BRAN AND SHORTS. 
Figure 4 is a companion to figure 3 and shows in another way the 
same relation of the milling quality of these four classes of wheat. 
The importance of a low yield of bran and shorts is evident from 
the direct relationship of these factors to flour yield. 
MOISTURE CONTENT AND FLOUR YIELDS. 
As was brought out in the above discussion and in Table I, evap- 
oration during the milling process bears a very important relation- 
ship to flour yield. The extent to which evaporation occurs when 
