The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-10-19

The values here expressed are compared
with Standard Minneapolis patent and
really express the relative values of the
hours for a quick process fermentation.
The following is the Interpretation of
the technical analysis of fours:
Loaves per barrel-With regard to the
valuations. the standard against which
the hours is compared is Minneapolis
Spring Patent Loaves per barrel is based
upon the standard Of using So pounds of
water for every 100 pounds of -four to
make a dough Of standard stiffness. The
amount of water that any -four will alb
sorb is computed in terms per cent of
standard. For instance, if -four abb
serbs only 80 pounds of water. then II
will equal only 975 per cent of standard;
if -four absorbs GA pounds Of water, DIT
will equal 1906 per cent Of standard or
will make 164 pounds Of dough for every
100 pounds Of flour
Loaf Volume-In loaf volume the capac-
3ty of a -four to make a loaf of standard
volume is expressed That is. standard
IS fermented under such conditions as to
give a maximum loaf Flour samples are
also fermented under the same condi-
tons and the maximum loaf volume ex-
pressed in terms of standard; so that 104
per cent under loaf volume would mean
a loaf per cent larger than standard;
% per cent under loaf volume would
mean loaf per cent below or smaller
than standard. and so on.
Quslity-Under the heading of Quality
Is expressed the quality of the stock
making up the -four in terms of stand
ard Patent straight, clear and low
grade are terms expressing the relative
Grades of -four from a mill run. The
difference in the character Of these aours
IS represented by the difference of stock
making them up. The best favored fours
as a rule have the highest quality, with
quality high, favor is good If the other
properties Of the -four are normal.
Color-Color is also compared with and
expressed in terms Of standard patent.
verage-Average represents the sum of
the four determinations made and the
mean of the sum taken.
Fermsnting Period-As Offering further
Information about fours we report the
relative time that each sample is required
TO ferment compared with standard.
which we term "fermentiug period" For
instance. If standard requires ten hours
for fermentation by any system in use,
then a sample with a fermenting period
of los per cent would require 1O.5 hours
or ten and a half hours.
Ash-Whep ash Is reported It should be
compared with the ash of standard -four.
Spring patent ash averages N4S pei. cent;
soft winter patent ash 0.S7 per cent: Kan
sas hard patent 0,42 per cent: spring
straight our O.5l per cent; soft winter
straight o45 per cent: Kansas hard
straight 04s per cent
General-If a sample is reported hav-
Ing 4 loaf volume of los per cent and A
fe-menting period OF 10. this would
mean that the maximum loaf volume
could only be obtained by 10 per cent
more fermentation than would be requir-
ed by average Minneapolis patent -four
All values are expressed in terms Of
short methods Of fermentation If aver
age spring patent hour requires five hours
10 mature in the dough. then samples
are compared with this method. As to
the value Of samples for much longer
STAGES Of Fermentation. the per cent Of
Quality Is the guide. lower quality means
fitness for longer fe-mentinE stages:
higher quality for relatively short STAGES
Of fern entaton- Special stability tests
readily show the exact fitness Of fours
for short or long fermentation.
CHIDLOW INSTITUTE.
1t is gratifying to the people OF Kansas
4 exactly ascertain the relative worth Of
Kansas -four with that OF Minnesota
which is considered the best in the
world. The report is particularly valu-
able because Of the fact that a number
az the mills in the northwest have ad-
vertised that they 90 not use Kansas
hard wheat for their -four and nothing but
spring wheat.
1t is also of special interest TO Wichita
people 70 know that the -four made in
this city by Wichita mills is superior 20
that made in other parts OF the state.