Agricultural Products Shipped Into Colorado n 
flour absorbs more water than Colorado soft wheat flour. One 
hundred pounds of Colorado flour will absorb fifty pounds of water; 
one hundred pounds of Kansas flour will absorb sixty to sixty-two 
pounds of water, and make good bread, and can be made to absorb sev¬ 
enty pounds of water if the best quality of bread is not wanted. One 
hundred pounds of Kansas hard wheat flour will make from ten to 
fifteen more bakers loaves than one hundred pounds of Colorado soft 
wheat flour. The Kansas flour contains more gluten. Colorado 
flour made from Durum wheat contains considerably more gluten than 
Kansas flour, but is not used by bakers, because it makes a dark colored 
bread. 
Colorado soft wheat alone, or with a blend of hard wheat, makes 
bread of the best quality. In a bread making contest held by the Den¬ 
ver Gas & Electric Company in 1909 with 1200 loaves competing, the 
first, second and third prizes for the best loaves were won by loaves 
made from Colorado wheat. Most Colorado families who bake 
their own bread use flour made from Colorado wheat. Colorado bak¬ 
ers prefer Colorado flour for cakes and pastry, as it is softer and makes 
pastry more tender and flaky than hard wheat flour. 
The flour made from Colorado wheat, and that from the enormous 
quantity of soft wheat shipped into Colorado from Idaho and adjoin¬ 
ing section, ana not used in the state, was shipped to Southern states, 
where it is preferred, because it makes better biscuits and hot bread 
than hard wheat flour. 
The soft wheat shipped into Colorado should have been produced 
in the state, and it would have required nearly two-thirds as many ad¬ 
ditional acres to produce it as were seeded to wheat in Colorado. 
Some hard winter wheat is grown in Colorado, particularly on the 
Plains. Millers have been unable to make a flour from it equal to 
Kansas hard wheat flour. The largest bakers in Colorado find that 
the most good loaves of bread can be made from hard wheat flour of 
certain sections of Kansas only and that the hard wheat flour from other 
parts of Kansas is not satisfactory. 
The Kansas localities named by the bakers as producing desirable 
flour are those that for several years have paid particular attention 
to selecting seed and maintaining wheat having hard red berries. The 
sections of Kansas named as producing unsatisfactory flour are those 
that have allowed considerable of the yellow berry to show in their 
w heat. 
All hard winter wheat raised on the Plains in eastern Colorado 
examined by the writer has been badly affected with yellow berries. 
It would seem that it would pay farmers, farmers’ organizations and 
commercial clubs in eastern Colorado to make a united effort to secure 
pure seed of hard winter wheat entirely free from yellow berries and 
to grow wheat from which flour can be made equal to the best Kansas 
flour. It means the securing for the Plains a market that now 
amounts to $1,500,000 a year and that is constantly increasing. 
Corn .—About 3,700 cars of corn, costing approximately $2,530,- 
000, were shipped into Colorado from Kansas and Nebraska in 1909. 
