INFLUENCE’ OF GRANULATION ON QUALITY OF FLOUR 21 
ground to different degrees of fineness 
| r Rate at : | 
| ae, p : Ease with | Condition | 
| Golorand =| 25 |grich | Condition | which | ofdough | Condition of | Condition of 
Renee moe sorbed | f Sponge dough during dough at proofed loaf 
| 2 S AES mixed mixing | panning 
| 
' 
Mins. 
| Brown! 2. 60 teed 2c x58 a Fees sll oS eg pts ahd ele ee eo lr Pa i rr ee 
a OH 70 (F ayiael peta 2 Hae eet Se pac eee Pea al aera 2) oes es ei aN tts as 
fies SG Ge VES, (a) (eee ne oy (A ee eee [eee gee peed (Bee ND ke eek oe 
aC doz ss322 66) oe Ae | See Fn Fe Sat ee SE RS de ae 
| 
ERyee dossse| of 64h Slows aleSticky: 2. 2 ODificultst tee yt tere fer Ss 
| 
| Slightly pale,|. 59 | Rapid |.-.....---.-- | Readily -||.--<-2-.--_-) Tough. .2..-- 
| rough. : 
boar dev ails 59} Slow? -(Stieleygs:Liaiict seed | te daw: ripe fa Slightly broken 
Ss i | on top" 
Slightly pale, 68 ELL dolls: MOL 23 Sha)- $5) ee ER EE PE a Dry and badly 
| smooth. | | broken on top. 
pase see GOES Gitte id Os! S62 COs. esas Sees See ER Oe take a Noe ee ee Badly broken on 
| top. 
| Slightly pale, Gl pe doer (22-22 dG seas | Difficult__| Weak-_-____- RR a RR Do. 
rough. 
| (Pale="2e tke 57 jawth aks Lumpy and | Sh ggebtt Coarse and | Weak, coarse, 
crumbly. | rough. | and rough. 
eB rOwie ane 62 fees ade ee ee ore CS Bee Ey Ree eee Oi eee 8 YN 
| | 
| ue donwes.- EY i eT A 8 SD a SC Sa 
fie ae @Os eg i5 G2 it bee ort eb eles she ob eye agate ey eas, |ags core Ody doug ger 
ears GOL #e032- | PGFs eee! pees EP ER GEL oat. tisha Roe eee ey ety bk 
| 
| | 
Pale: 22452355. Gy ee Are ae Sh ae hl Pe Rees | Coarseand | Coarse and 
rough. - rough. 
PBT D MOE: © 2 (3p. 5 ieee Bae Bal ee A aaa ge ae Re Epne oee ecto Pea ee Se eee 
| | 
[Prk = dOqc.tz0¢ Gq eed bey eee ceeds le abt ¢ bo eee. learerees seb ox Slightly broken 
on top. 
onsale. 2. 22 2 64 | Se See a eee re keene te of aceon ey Peer, aban eee ha Wi ea. 5-020 Rough on top. 
Brown.:._--- Be Pere 29 hel VO SRE UR. OR Oe Uo 
