Western sentinel. [volume] (Winston [i.e. Winston-Salem], N.C.) 1856-1886, 1880-12-09
Minn eapoiis Flour.
No Lonoe,' ,HslSs,,s. 6m Crackers
and Mashers-Msziston So
persede@1 BY Hungarian
Steel -Rolhers-Wae aeao

| ASteeG -GO6hef'S-11e 22@l0
Process. s
MINNEAPoLIs. MINI, November
23.-"How. many bushels of wheat
can your Minneapa Ills mills grind
in year2" I asked Mr.. Hiukle,
who, like Pillsbury and WasLb burn,
is one Of the large millers here.
I'VE don't grind wheat any more,
my frenl," replied NJ. IInkle ;
I'VE crack it and mash it. We
aren't ,hiflers any more here ; sir i;
we're crackers and mashers, sir.
lnn caste fellows aren't posted" "
'Do y"n mean to say ycu don't
use millstones 2" | asked.
'Certainly not. The inillstone has
gone. It's a barbarism of the past.
We've kicked 'em out and put the
Hungarian steel rollers in their
place. I&encesorth 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"
STEEL ROLLERS VS.. MlLLsTONEs.
To be serinns, l found all the
Minneapolis milfers taking ont their
millstones and substituting steel
rollers in their places. Wheat, by
the Hungarian process,is not ground,
bnt cracked. These rollers are
about thirty inches long and eight
inches in diameter. It takes five
sets of steel rollers to finish the flour.
Each set of rollers runs closer tilan
the preceding. After the wheat
passes each set of rollers it is bol'ed
or sitted through coarse cloth, THIS
cloth let's the disintegrated particles
of wheat through, aud passes off the
bulky and large pieces, which are
run through another and a closer
set Of rollers, and cracked agaiti.
The last rollers have little else but
wheat~hnlls and the waxy germs Of
the wheat, which do not crack up,
but smash down like piece Of wax.
The germ of kernel of wheat is
not good food. 1t makes -four black.
BY the old milestone process tins
waxy germ was grouno up with the
starchv portiou aird boiled through
with the flour BY the new system
Of cracking the kernel instead of
grinding it, this germ is not ground
but hattened ont, and sitied or bolt
ell our, while the starchy porticus
of the wheat are crushed into
Powdered wheat OF four.
HOW WHEAT BECOMES FLOUR.
The history Of single kernel Of
wheat, as it is made in flour by the
new roller process, is as follows:
1. Tie kernel is passed between
steel rollers on which are lined cor
rnyations. This breaks The kernel
inio from six to eight pieces, and a
great deal OF starchg matter tails
out. These pieces are passed over
a cloth sieve (boltcd). The starohy
particles which pass through the
sieve are the best portions of the
wheat. II Is this portion that makes
the hiyh-rriced -four, wnth $40 IA
barrel in Minneapolis.
5. These SIX cracked pieces of
wheat, after being sittcd. are pass-
ed througIttliesecand rollers. These
rollers are fairly smooth, hut not
polished. The kernel this time is
cracked into, say, thirty-six pieces,
AMI The crushed matter is b"lted
again. The particles holted ont
make fine -four, worth $S a barrel.
3. These thirty-six pieces are
then run throu !h the third set OF
rollers, and cracked into perhaps
PIG pieces, which are boiled again.
BY this time all the best part o: the
wneat is bnlted ont, aud finally
nothing but the hnlls, few parti-
cles. and the waxy germs remain.
This debris is now rolled throng'
another set OF rollers and boliec
again. The particles bplted on
make a second-rate -four; worth S;
IA barrel while the hulis and grain:
are ground upon the ordinary mill
stone and made into a very lov
grade of -four, worth $3.50
barrel, and bran worth 50 ton,
WHAT BECOMES OF THE FLOUR.
), The best flour, worth $40
barrel in Minnesota, is mostly ship
ned to New York, New England
and Europe. Flour i, billed dl
rectly from Minneapolis to Liver
+. pool, Gl ,sgow, II ,vre, and tn
Mediterranean ports.
The secnnd-rate -four, worth 5
;. a barrel in Minneapolis, is shippe
= generally TO Glasgow. 1t is caile
. !. the bakers brand. The bakrl
:, always use second class Houl. b
superior knowledge they make {
good /, l,oking broad out of S. fo'
AS house-cooks make ont OF !
II fonr. ln fact, S. -four with pul
!, baking powder will make bett
! aud mnre beautiful bread than ii
IS So Il ur raised with the atu
1t hu hukinp-powder