Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1880-12-08
MINNEAPOLIS FLOUR.
NO LONGER MILLERs, But CRACKERS AMI
NEUTRALITY-SUSPICIOUS. SUPERSEDED
BY HUNGARIAN STEEL RoLLERs-
THE NEW PROCEss--sOMEP FACTS
AND FIGURES CONTACTED
WITH THE MINNEAPOLIS
FLOURING IsDUsTRY.

WITH THE MINNEAPOLIS
FIGURING ISDUsTRY.
Eli Perkins writes TO the Chicag,
Tribune about the new process OF max
ing -four and says, found all lh,
Minneapolis mllIers taking out theil
millstones, and substituting steel roller,
n their places. Wheat, by the new
hungarian process, il not ground, bnl
cracked. These rollers are about thirty
inches long and eight inches in diane
ter. 1t takes five sets of steel roller,
10 finish the flour Each set of rollers
run closer than the preceding After
the wheat passes each set Of rollers il
is bolted or siited through coarse cloth
This cloth lets the disinLegraled paru
cles Of wheat through, aud passes of
the bulky anu large pieces, which are
run through another and a closer set
"f rollers, and cracked again The last
rollers have little else but wheat hulls
aud the waxy germs Of the wheat,
which do not crack up, but mash down
like u piece Of wax. The germ Of IL
kernel of wheat is not good food. 1t
makes flour black. By the old mill
stone this waxy germ was ground up
with the starchy portion, and bulted
through with the flour By the new
'ystcm Of cracking the kernel instead
# grinding it, this germ is not gruupd
out flattenvd out, and siited or bOlled
1ut, whilothe slarchy portions Of wheat
are crushed into powdered wheat or
-four
now WHEAT BECOMES FLOUR.
The history Of single kernel Of
wheat, as it is made into fur by the
new roller process, is as follows
|. The kernel is passed between steel
rollers on which are lined corruga-
lions. This breaks the kernel into from
ak TO eight pieces, and u great deal OF
starchy matter falls out. These pieces
are passed over u cloth sieve (bultedl.
rhe starchy particles which pass
hrough the sieve are the best portions
Of the wheat. 1t is this portion that
makes the high priced flour, worth
81 10 u barrel in Minneapolis. I
2. These six cracked pieces of wheat
alter being sliled, are passed through
he second rollers These rollers are
fairly smooth. buL not polished The
k.r,,,I tbls time il cracked into saw
thirty six pieces and the crashed mat
Ter Il boited ayain. The particles
holted ont make fine flour worth as
ner barrel
g. Ib,se tbirty.six pieces are then
run ,brouyh The third s.t of rollers
and cracked in,o nerhans DIG n;eces
which are boiled amin Bv ,his ,ime
all the hest mari of Tho when, ,s boled
nn, and finmlv no,h,,, bn, m, minis
n iew narticles and The waxv germs
remain
'Tbis debr;s ia now ROLLED thropgh
ano,ber se, NJ rollers and bolted again
rhe particles bol,ed ONT make n sec.
nnd. rate tlour worth az a barrel white
the bulla and yraina are yronnd nm, n
tbe ordinary m,llstnne and make intn
A verv low grade Of fonr. worth 90 so
barrel, and ban worth SO u ton.
WHAT BECOMES OF THE FLOUR.
Tho h.st f,onr worth AZ 10 a barrel
IN M,nneapolis IL mostly shinncJ IA
New York New England and EaroDs,
Flonr ia bilIed directly from Minn,an
t.''-,,i cI.,s.' ti1..P,
n'r W h'oTP"ol, u'hsSoM, laNIo hhu
the Mediterranean ports.