MICROSCOPICAL EXAMINATION OF FL0U3. 
31 
THE 27.5 PER CENT TYPE OF EXPERIMENTAL FLOUR. 
Second break flour. 
Third break flour. 
Fourth break flour. 
Sharp section . 
COMPOSITION. 
Cut-off flour (middlings). 
Sixth middlings flour. 
Eighth middlings flour. 
First break flour. 
Fifth break flour. 
Ninth break flour. 
Flour from dust collectors. 
Seventh middlings flour. 
Table 40. — Results of examination of 27.5 per cent type of experimental flour. 
Wheat. 
Sample number. 
Degree of 
bleaching. 
Bran 
particles. 
Hairs. 
Total. 
J11093-K 
None 
76 
55 
61 
56 
49 
51 
45 
49 
47 
65 
51 
40 
121 
No. 2 Nebraska, hard winter. 
<m094-K 
Lightly 
104 
U1095-K 
Heavily 
108 
|15115-K... 
None 
121 
{15116-K 
Lightly 
100 
115117-K 
Heavily 
91 
58 
49 
107 
THE 2.5 PER CENT TYPE OF EXPERIMENTAL FLOUR. 
COMPOSITION. 
Bran duster flour. Shorts duster flour. 
Cut-off flour from seventh middlings. Cut-off flour from ninth middlings. 
Table 41. — Results of examination of 2.5 per cent type of experimental flour . 
Wheat. 
Sample number. 
Degree of 
bleaching. 
Bran 
particles. 
Hairs. 
Total. 
(15118-K 
None 
310 
340 
310 
129 
131 
112 
439 
No. 2 Kansas, hard winter... 
<15119-K 
Lightly 
471 
U5120-K 
Heavily 
422 
Average 
320 
124 
444 
GENERAL CONCLUSIONS ON EXPERIMENTAL TYPES OF FLOUR. 
The best grade of flour of the experimental series averages a lit- 
tle lower in total- offal count than the best grade in the commercial 
set, being 57 for the commercial flours and 35 for those of the experi- 
mental set. The two intermediate grades of the commercial flours 
were higher in the offal count than similar grades in the experimental 
series, the count being 111 and 273 for the commercial flours and 71 
and 107 for those of the experimental set. Both of the lower-grade 
flours, that from the commercial and experimental sets, respectively, 
compared very favorably as far as the offal count was concerned, 
these figures being essentially minimum ones although approxi- 
mately representative of the two products. 
SUMMARY. 
1. Microscopical technique was devised for the enumeration of 
the offal material in flour of various co mm ercial grades. 
2. The data obtained on the various commercial grades of flour 
demonstrated that there was little uniformity in the matter of grad- 
ing finished flours in different mills. 
3. The experimental data submitted have shown a wide range in 
the offal content among flours of the same commercial grade (appar- 
ently) produced by different mills. 
4. The information obtained concerning the samples examined 
leads to the inference that all mills do not composite finished flours 
in the same manner. 
