20 
BULLETIN 839, U. S. DEPARTMENT OF AGRICULTURE. 
Table 20. — Results of examination of patent flours milled from middlings stocks in 
addition to lower-grade stocks in the mill. 
Sample No. 
Com- 
mercial 
grade. 
Variety of wheat. 
Bleached. 
Bran 
particles. 
Hairs. 
Total. 
17189-L-O 
'Percent." 
35 
52 
60 
65 
Soft 
No 
32 
72 
49 
133 
46 
20 
51 
30 
33 
66 
18 
53 
35 
25 
54 
36 
63 
34 
36 
61 
33 
47 
83 
32 
62 
25 
45 
34 
29 
19 
15 
25 
39 
36 
33 
13 
26 
28 
31 
28 
19 
27 
16 
30 
40 
12 
21 
17 
23 
34 
57 
17151-L-NN 
Hard 
No 
117 
17169- L-S 
Soft 
Yes 
83 
17133-L-FF 
do 
Yes 
162 
17161-L-LLL 
67 do 
No 
65 
17159-L-V 
70 
Blend 
No 
35 
17171-L-B 
70 
75 
75 
75 
75-80 
78 
79 
80 
80 
82 
83 
83 
83 
84 
85 
85 
.85 
94 
do 
Hard 
No 
Yes 
76 
15193-K-DD 
69 
15193-K-EE 
do 
No 
17190-L-CC 
do 
Blend 
99 
17168-L-YYH 
No 
31 
17164-L-T 
Soft ... . 
79 
17183-L-A 
Hard 
No 
63 
17184-L-Q 
do 
No 
56 
11064-K-A 
do 
Blend 
No 
82 
17179-L-YY 
No : 
55 
17127-L-S 
do 
Hard 
Yes 
90 
17147-L-BB 
50 
17156-L-FF 
do 
Blend 
66 
17116-L-D 
101 
17155-L-JJ 
Hard 
No 
45 
17123-L-FF 
Blend 
68 
17125-L-FF 
.. ..do 
No 
100 
15135-K-CC . ... 
Hard 
;No 
55 
17180-L-JJ 
do 
96 
The total offal count on these samples was consistently higher in 
most cases than the results obtained on samples ground from mid- 
dlings stock only. The addition of break flour stocks appeared to 
have a marked effect upon their quality with respect to the offal 
count. The bran particles ranged in count from 18 to 133, with an 
average of 48 .- The hair count ranged from 12 to 45, with an average 
of 26. The total offal count varied from 31 to 162, with an average 
of 74. 
GENERAL CONCLUSIONS ON PATENT FLOURS. 
1. The commercial grades of so-called patent flours ranged from 
35 to 90 per cent. These percentage figures apparently were in- 
tended to indicate that a certain percentage of the total flour content 
of the wheat kernel passed into this grade, the remainder being 
employed in other grades. 
2. The average total offal count obtained on all commercial patent 
flours examined was 57. 
3. Patent flours showed a marked variation in the total offal count 
obtained on different samples from various mills. 
4. The limitations and the average counts on bran particles and 
hairs have been briefly summarized in Table 21. 
