The evening Argus. [volume] (Rock Island, Ill.) 1861-1871, 1870-12-13
Bread Made From Whole Wheat.
i From Good Health. |

When told that it is quite unnecessary ts
convert wheat Into -four before making
bread, one is inclined to express som,
astonishuent but seeing colors are nov
mixed, and that on a large scale, without
any previous grinding, and without any
rubbing ct all, thus sweeping away With the
greatest expenses that attended the trade
we may not refuse to listen to a plan doing
away with the Use OF milestone, boiling
cloths, and all the paraphernalis of the
manufacture.
The new system of bread making is the
invention, as we believe of Fren ehman
named Seville. Let us state, by way of pre-
face, that according to some scientific men
the total amount of indlgestible matter o,
bran. in wheat, is not more than four or five
per cent of the whole; by the present method
Of -four grinding and bread making, scarcely
eighty per cent. of the alimentsry part Of
the wheat is made available, The average
quantity of what is called in France, pai,
bis blanc, whitley brown. or good house hold
bread, is said to be lI2 kilos. from LOG
kilos. of wheat, NJ. Seville says he can OBJ
tain from las TO $50 kilos. from 100 kilos
of wheat. This is AN economy of one third
or nearly so, and would according to the
inventors account, save in France alone
twenty-five millions of hectoltres of wheat
per anBum. a hectolitre ia equal to twenty
two gallons. We leave our readers to calcu
late what the world would save, should NJ.
Settles plan turn out as admirable as it
looks at first sight, and be universally
adopted.
Now, for the method itself, which is divi.
ded into three successive operations -
Firstly. The wheat Is placed In q mash
tub, or other vessel, with more than
sufficient water to cover it, and we'll stirred
with a peel for some minutes; by this opera
ton all the over light or damaged grains, as
well as dust and other impurities, will rise
to the suriece, be Dissolved, or held in sus
pension; at the end of half an hour the
water is drawn of, and the wheat having
been allowed to drain, is a.fteEw wards placed
in cylinder of plate-iron. pierced or
worked, 30 ss to have the effect Of r. rssp.
when made to revoive. With the sid of this
cylinder, from two OF three pen
cen. of the outer peilicie, which is the coarser,
Is easily removed as to the second skin
ard that in the crease of the grain it only
amounts to about two per cent, and might
ali be left in without in uring the nutritious
quality of the bread.
Secondly. The grain is now placed in a
vessel filed with water at a temperature OF
about seventy FIVE degrees Fahrenheit in a
proportion Of about two parts by weight Of
water for one part of wheat, so that there
shall be certain quantity of water above
the grain to this water is to be previously
tdoed one part of half dry Yeast and FIVE or
Elk ounces of glucose to 200 parts of water.
Inc ferment in the water acts gradually
upon the wheat, and after immersion for
twenty or twenty four hours accord
ing TO the nature of the grain
and the temperature the wheat will have
absorbed from tifsy to seventy per cent. of
the water and be ready for panihcation.-I
The water will now become of a reddish
color, having extracted an amount of the
coloring matter from the remaining hran.
and is allowed tc run off thus another stem
has been made towards the bleaching of the
dough.
Thirdly. After the wheat is again drain
ed, 1t is made to pass through one or more
pairs OF rollers, and being of the consistency
OF dough, 1T is easily reduced to a paste /; by
this operation the bran of the second skin
hassbecome excessively finely divided, and
equally mixed throughout the whole mass.
This being done and the dough placed in q
trough, the proper amour: Of salt to give
havor to the bread is dissolved in water and
poured over the dough, and should tha
wheat not have dissolved more than f3ftv NJ,
s"' o. the water, fifteen to twenty Pc. cent,