MICROSCOPICAL EXAMINATION OF FLOUR. 6 
tion in the various steps of milling leading to the removal of an insuf- 
ficient quantity of the bran material will eventually reveal itself in 
the finished flour. The method already described has been devised 
to detect such irregularities. 
The break rolls in a mill are designed to crush the wheat kernel so 
that the inclosed endosperm may be released and later reduced to 
the fineness of flour on the smoother rolls. The general practice in 
milling is to make as little break flour as possible. When made to 
any extent, break flour invariably contains a large quantity of offal, 
consisting of hairs, hair fragments, and bran particles. The middlings 
/so 
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70 
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Fig. 2.— Average hair counts on 35 break flours and 74 middlings flours. 
