Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1880-12-16

TIL. New Hungarian Process Of MAKING Flour
in Minneapolis Superseding the Old -Descrip-
tiOn of the Process and its Results.
Minneapolis Letter to Chicago Tribune.
"How many bushels of wheat can your
Minneapolis mills grind in year9" I asked
Mr.. Hinkle, who, like Pillsbury and WASH
burn, is one of the large millers here.
1--WE don't grind wheat any more, my
friend, replied Mr.. Hinkle; 1--WE crack it
and mash it. We aren't millers any more
here, sir; we're crackers and mashers, sir.
You eastern fellows aren't posted"
''Do YOU mean to say You don't use mill
stones?"
Certainly not. The milestone has gone.
It's a Barbarism of the past. We've kicked
EN- all out, and put the Hungarian steel
rollers in their place. Henoeforth you will
please not say the mills of the gods. You
will say:
THE steel rollers of the gods roll slowly.
But they crush to powder"
To be serious l found all the Minneapo-
lis millers taking out their millstones, and
substituting the steel rollers in their places.
Wheat by the new Hungarian process, is
not ground, but cracked. These rollers are
about thirty inches long and eight inches
in diameter. 1t takes five sets of steel rollers
to finish the flour. Each set of rollers runs
closer than the preceding. After the wheat
passes each set of rollers it is bolted or sift-
ed through coarse cloth. This cloth lets the
disintegrated particles of wheat through,
and passes off the bulky and large peices,
whichare run through another and closer
set of rollers, and cracked again. The last
rollers have little else but wheat hulls and
the waxy gems of the wheat which do not
crack up but smash down like piece of
wax. The germs of kernel of wheat is not
good for food. It makes -four black By
the old milestone process this waxy germ
was ground up with the starchy portion, and
bolted through with -four. By the new sys-
tenn of cracking the kernel instead of grind
ing it, this germ is not ground, but fattened
out, and sifted or bolted out, while the
starchy portions of the wheat are crushed
into powdered wheat or -four.
The history of single kerrel Of wheat,
as it is made into -four by the new roller
process, is as follows:
l. The kernel is passed between steel
rollers on which are lined corrugations. This
breaks the kernel into from six to eight
pieces, and great deal of starchy matter
falls out. These pieces are passed over a
cloth sieve (bolted). The starchy particles
which pass through the sieve are the best
portion Of the wheat. 1t is this portion
that makes the high priced -four, worth
seven dollars and ten cents barrel in Min
neapolis.
2. These six cracked pieces of wheat, af-
ter being sifted, are passed through the
second rollers. These rollers are fairly
time is cracked into say thirty six pieces,
and the crushed matter is bolted again. The
particles bolted out make fine -four, worth
eight dollars per barrel
3. These thirty six pieces are then run
throug gh the third set of rollers, and cracked
into perhaps 216 pieces, which are bolted
again. By this time all the best part of the
wheat is bolted out; and finally nothing but
the hulls, a few particles, and the waxy
germs remain.
The debris is now rolled through an
other set of rollers, and bolted again
The particles bolted out make a second
rate -four worth $5 a barren; while
the hulls and grains are ground upon the
ordinary milestone, and made into very
low grade of -four, worth $3.50 barrel, and
bran worth SO ton.
The best -four worth $40 barrel in
Minneapolis, is mostly shipped to New
York, New England, and Europe. Flour
is billed directly from Minneapolis to Liver
pool, Glasgow, Havre, and the Mediterra-
mean ports.
The second-rate -four, worth SIS per bar
rel in Minneapolis, is shipped generally to
Glasgow. 1t is called the bakers brand.
The bakers always use second-class -four.
By superior knowledge they make as good
looking bread out Of the SIS -four as house
cooks make out of So -four. In fact $5
with pure baking powder will make better
and more beautiful bread than the $8 -four
raised with the alum baking powder.
The very bad -four, worth $3.50 barrel,
is shipped to Rotterdam, where it is mixed
with rye -four and eaten by poor people.
PROPORTIONS OF FLOUR TO WHEAT.
Three hundred pounds of hard Minnesota
wheat when crushed, will make as follows
(the value given is SO much per barrel in
Minneapolis):
$50 pounds best flour, worth. ..........$7 1e
80 pounds second rate flour, worth. .... OG
IL pounds bad -four, worth ........... 9 SO
20 pounds of bran, worth, per ton. .-... 8 90
800 pounds