Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-03-23

All the leading millers Of Minneapolis
are taking out their millstOnes and substi
tuting steel rollers for the purpose o
making flour by the Hungarian process
by which wheat is cracked into houI
instead of ground. The following accoun
of this process, by which the highest
priced -four in the market is made, is con
densed from the Chicago Tribune:
The rollers are about thirty inches long
by eight inches in diameter. 1t takes five
sets of steel rollers to finish the -four
Each set of rollers runs closer than the
preceding. After the wheat passes each
set of rollers it is boted or sifted through
fine cloth. This cloth lets the disinte grated
particles of wheat through. and passes of
the bulky and large pieces, which are run
through another and II closer set of rollers,
and cracked again. The last rollers have
little else but wheat hulls, which do not
crack up, but smash down like piece of
wax.
The germ or kernel of wheat is not
good, and it makes black flour. By the
old milestone process this waxv germ was
ground up with the starchy portion. and
bolted through with the flour By the
new system of cracking the kernel instead
of grinding it, this germ is not ground,
but fattened out and sifted or boIied out,
while the starchy POI tions Of the wheat
are crushed in O powdered wheat or flour.
The articl. in the Tribune gives the his,
tory of II single kernel of wheat, us it is
made into flour by the new roller process,
rs follows:
First. The kernel is passed between
steel rollers on which are lined corruga-
tions. This breaks the kernel into from
six to eight pieces, and great deal of
starchy matter falls out These pieces are
passed over cloth sieve (bolled). These
starchy PARTICLES which pass through the
sieve are the best portions of the wheat.
1t is this portion which makes the high
priced flour, worth 81 per barrel in
Minneapolis
Second. These six cracked pieces of
wheat, after being sifled, are passed
through the second rollers. These rollers
are fairly smooth, but not polished. The
kernel this time is cracked into, say,
thirty-six pieces, and the crashed matter
is oolted again. The particles boled out
make fine flour worth S5 per barrel.
Third. These thirty-Six pieces are then
run through the third set of rollers, and
cracked into perhaps two hundred and
sixteen pieces, which are bolted again
BY this time all the best part of the wheat
is bolted out, and finally nothing but the
huIls, few particles, and the waxy germs
This debris is now rolled through
another set of rollers and bolted again.
The particles bolted out make "A second
rate flour, worth 50 per barrel, while the
hu.ls and grains are ground upon the or
dinary milestone and made into very low
grade of flour, worth 81 80 per barrel, and
bran worth SO ton.
The best flour worth $40 barrel in
Minneapolis, is mostly shipped to New
York. New England and Europe. Flour
is billed directly from Minneapolis to
Liverpool, GLASGOW, Havre, and the Med
iterranean ports The second-rate flour,
worth So "A barrel in Minneapolis, is ship.
ped generally to Glasgow. 1t is called the
bakers brand The bakers always use
secondclass flour. By superior know-
edge, they make as good looking bread
out of So flour as house cooks make out
of the best flour In fact, So flour with
pure baking powder will make better and
more beautiful bread than the best flour
raised with the alum baking powder.
The very bad flour, worth $3.50 a !
barrel, is shipped to Rotterdam, where it
is mixed with rye -four and lten by poor
people. Three hundred pounds of hard
Minnesota wheat, when crushed will
make rs follows: 1S0 pounds best flour,
30 pounds second-rate -four, 10 pounds
bad flour, 80 pounds bran.