New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1893-11-08
HOW FLOUR is MANUFACTURERS {
The Various Processes Through Wl.tch
Wheat Passes In the Mill.

!
Tho varfous PTOcesses Through which
Wheat Passes In the Mil. g
The noises on the inside of the mill
are deafening. One who has never beer
IN Touring, mill of the largest size e,,sn-
not realize what peculiar lot of noises
are made by the machinery. As soon
as the wheat enters the machine from
the long spout which brings it down
from the upper floor it falls between two
rollers of iron chilled" iron they call
it, and very hard iron it is too. One Of
these rollers revolves rapidly, the other
more slowly, in order that the separa-
ton of the coat, or bran, from the kerr
mel may be more easily accomplished.
The wheat first passes between rollers
separated just enough to allow the coat
to be crushed. It is then carried away
to the top Of the mill again, to room
where the sun vainly tries to shine in
through the -four coated windows far
above the city's roofs. It next passes
over wire sieve which separates the
bran from the kernel proper.
This bran, which contains much of the
Hour material, again passes down and is
ground once more, this process being re-
peated four times, making five grind
ings, each one finer than the one proceed
ing it. Each time the fbrous or brap
portions are more completely separated.
and at last the bran comes out clear.
brOWnish husk with every particle of
flour removed. -e-
The inside part Of the kernel has mean
while been going through an interesting
process. After the first grinding or
breaking it passes to a big six sided re
volving reel covered with fine wire
netting or sieve. Through this reel the
finer portions of the kernels pass, COM
ing out in what are called ''middlings,'
a granulated mass which goes back to
the rollers for another crushing. This
process is repeated through five reels, all
but the first being of silk. The last one
has 100 threads to the lineal inch. The
flour which comes out of the fifth reel
while white in hue, is yet not of the fin
est or ''patent'' grade, but is classed as
''baker's'' or second grade -four.
The middlings above referred to are
purified by an interesting process. They
are passed over fine wire sieve, through
the upper part of which a strong cur
rent of air is passed. This holds in sus-
pense the tiny portions of tibrous matter
which may have been in the -four, and
at last, after this process of middlings
purifying has been very carefully car
ried out, the flour appears a spotless,
snowy white-the patent flour, as it is
called. In the process of grinding in this
gradual and repeated way, the germ of
the wheat, tiny particle about the size
of a mustard seed, is separated from the
white -four. It is what one might call
the life part of the wheat, If it were
ground up, it would not leave the patent
flour so white and powdery, so it is sep
arated in one of the sievings and passes
into the darker or lower grade flour. 1t
contains, however, the best and most
nutritious part of the wheat
The last thing that happens to the pull
verified kernel before it is ready for
market is the filing of barrels or sacks.
Down many stories through a smooth
tube comes the white or patent" -four
Under the tube is the barrel or~the sack,
as the case may be, and, as it begins to
fill, a steel augur just the size of the bar!
rel bores down into the -four, packing it
carefully and solidly beneath the broad
blades.-St. Nicholas.