Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1883-04-04

How "NEw PROCESS" FLOUR is MADE
THE old method of milling was practi
cally this: The wheat was passed between
the stones and crushed at one grinding
dirt bran.four, and ALL ground up together
Then it was bolted, and what was lucky
enough to be fine and white WAS packed
and sold as "Superfine" flour. Such
milling as that, however, did little more
than to reduce the starchy matter 10 fine
powder, while that part of the wheat
containing the phosphates and gluten was
poorly cleansed and not well ground. and
as they did not know what to do with 1t,
part was put into the inferior grades OF
flour, and good deal of it was sold as
offal in the shape of middlings. 1t was in
comparison to such -four that "graham, y
wheat grits" and other wheat products
where the whole berry was crushed
together and none of the nutritious quail.
ties bolted out (nor the dirt either, for that
matter,) were greatly to be preferred from
hyglenic standpoint
But the new process has completely
revolutionized -four milling, and the
quality of the hest flour also, as any one
knows who has been through the Min ue-
apois mills; and there is quite as much
difference in the brain, bone and muscle
producing qualities Of the best flour, under
the old process, and the best flour as now
| made, as there is between raw sugar and
the refined article. The parts of the wheat
that formerly went into poor flour and offal
are carefully saved, and cleaned and
ground into the best flour. And the
grinding is not with one crushing,
but the wheat is slightly ground many times
between rolls of chilled iron, porcelain of
steel, some of them smooth, some CORFU
gated, before all the parts Of the berry are
finally reduced to -four. "Gradual reduc
tion is the milling term. Each time the
wheat goes through a pair of these rolls it
is carried off to separators and purifiers,
and the different parts are separated and
cleaned. What is fine enough is sent to
the lour-packer. while that which is
coarse is again ground. Each time it is
crushed, some fine flour and some coarse
middlings are released. These middlings
contain the phosphates and gluten, and
are carefully separated and sent to puri-
flying machines to have the dirt blown out,
after which they are reduced still finer,
until with repeated grinding they became
patent flour.
Modern milling machinery acts with
almost human intelligence in separating
the different parts Of the flour and in
purifying these middlings which used to
be fed to cattle. You could not now buy
the offal that used to be given to cattle
without paying about the price of patent
flour. The bran is passed through the
rolls time after time in order to get off the
particles of flour, because here is where
the nutritious elements are placed, just as
in potato the best part is nearest the
peeling. And the bran is not crushed and
mixed in with the flour. 1t is fattened
out with nicely equal to that with which
iron is rolled. Little by little the flour is
worked off, and when the bran is done
with, it is in broad fakes wit only an
infnitesimal portion of nutriment banging
10 it.
To put it briefly, the phosphates and
other nutritious elements are found in that
part of the berry nearest the bran, while
the starch is contained in the center. The
great end in milling is TO mill the nutr-
tous elements into the patent. This we
do with the new process, and chemical
analysis proves it. For this reason you
can see that in the best patent you get all
the desirable qualities of graham, minus
the dirt, the woody fibre of the bran, apd
other worthless stuif-Minneapolis Letter
in Hariford Times.