26 BULLETIN 1463, U. S. DEPARTMENT OF AGRICULTURE 
TABLE 13.—Baking results from the various sized 
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: ee | i , roe aa | Sins | ale 
Kind of material | Condition ofmaterial So|e@2| ¢$ © |*g|ag! Textureof | Shade of color | 
used | used }eg}/2°) g | gs |os|-s crumb ofcrumb | 
| ai Sq 5 |B |-sles) 
| SIRES Seer S| ee Onn ie 
SP aaa ee ony ie | 
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RESULTS FROM 
SPONGE-DOUGH | | | 
METHOD OF | 
BAKING—Ccon. | : | | | 
|(Siftings from original | Per | Per | | 
| material: | cent | cent Gms.| C. c. |Score|Score | 
Sealpings from | 10.7} 61.8/2, 220} 502| 93.5) 92.0) Excellent__-} Light creamy -| 
| »:O.8 | 
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| Sealpings from | 58.1] 60.3/2, 230! 490) 93.3] 92. 5|----- Gos E eres donee | 
Bolt red waiter i through | 
Ww eat _straig t Seal ep s from | | litiacce | 
flour No. 12552. ee See | oF 59. 1/2, 220} 486} 93. 4| 93.0) Very good_-_-_|__--- GOzs are 
16xx. | 
Scalpings from | 7.9} 57.1\2,090} 488) 94.0} 91.0) Good_------|----- dose esses 
25xx through | 
20xx. | 
4 Throughs from 16.9) 54.7)1,920} 483) 93. , 86: 5| Fair, solid, |.---- dose eee 
f DOE. | erumbly. | 
Siftings from original | 
: material: 
i PcuDINES from | 14.0) 60.3)1, 860} 514) 89.5} 89.0; Good__-----|----- Gol 2ka 2 | 
; xX. i | 
i Sealpings from 49.6) 60.3'1,880} 514! 85.8) 87.5|-.--- do =.=.) @reamy#s.-<25 | 
i 16xx through | | 
i Hard wheat pat- 12xx. | | 
fi, ent flour No. | Scalpings from 9.0} 60.9/1,910) 513) 85.0) 87. 0)_---- dose eee Gosoks ss 
4 12620. 20xx through | | 
il 16xx. 
B, | Sealpings from , 7.0} 60.0/1,780} 511) 82.5) 75.0) Fair, solid.._|----- doe ae 
iF 25xx through | 
Bl: 20Xx. | | | 
. Throughs from 20.4) 57.9|1, 650} 498) 82.0) 65.0) Very poor,| Creamy gray--| 
e 25xX. | solid, crum- 
i bly. | 
| /Siftings from original | | 
q material: ! | 
Sealpings, “from: | «Tri 3()-}-@): | Oom@ oie” joes os eee = [ee hod onan eee | 
{ 8xx. } ; 
! | Scalpings from 15.6) 60. 0 1,:990 510) 76.5| 86.5, Good, crum-| Light brown--) 
| | 12xx through | | bly. 
E Hs an f | | eer | 
t Sealpings from | 20.5 61.5/2,040, 517| 78.5] 87.0) Very good--..|_---- O42 Sse 
| Hard wheat first 16xx through | 
& clear flour No. } 12xx | 
) 12618. Scalpings from  15.2| 61.52,090| 517, 79.0| 88.5|-.--- do.-t: se GUS eee 
lo 20xx through | | | 
t 16Xx. | 
Sealpings from | 14.3] 62.4/1,960} 511) 78.0) 86.0} Good_------|----- dos2 4222} 
25xx through | 
20xx. | 
Throughs from | 34.4} 58. 5/1, 880) 503) 75.0} 84.0)____- PO 9 eae te donee 
25xx. ; | i 
Siftings from original | 
material: ; 
Scalpings, fromthe Pr. WOns@)s | On sOrO)  — ere i aS eee : 
8xx. ' 
Sealpings from | 9.7| 65.6/1,220) 535) 45.0) 65.0} Poor, solid--| Brown-------- 
12xx through 
8xx. | 
Hardewheat sec rae ee 60. 2} 60. 9/1,390} 514) 54.5) 73.5) Fair, solid... -----G0--------| 
ond clear flour foes 8 
No. 12619. Sealpings from | 6.7) 61.2/1,440) 510! 53.5) 72.5) Good, solid_-|----- desea 
20xx through 
16Xx. ; 
Sealpings from | 10. 4| 60.3'1,430| 506/ 53.0) 75. 0|-_--- dolce tess dose 
25xx through | 
| 20xx. , ' 
Throughs from | 13.0 Siege 500} 52. 5| 70. i Bair sola!) e2as- die etsee 
D5xxe 
1 Insufficient quantity for baking test. 
