The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-11-26

grist that comes to the Pillsbury mills.
Only the very best of wheat is used
in the manufacture of the Best -four,
and it's selection is accomplished by a
method that has developed with the
business. The wheat used is the hard,
spring wheat, grown in the Red river
valley of the north, in Minnesota and
in the Dakotas.
This grain contains more phosphates,
a larger percentage of gluten, and more
healthful and strength sustaining
properties than any other wheat in
the world. Naturally it makes the
best -four, and, naturally too, it costs
the miller more than the soft winter
wheat used in the manufacture Of in
ferior products. But it is worth it.
The best is good enough, but 1t is not
too good.
Another point that has been kept in
mind is the fact that wheat, even Red
river valley wheat, varies in grade.
Most Of it is good, and all Of it is
superior to the winter wheat grown
elsewhere, but not all OF it is regarded
as At to enter into the BEST" flour.
Scattered all over the three states are
hundreds of country" elevators, many
Of them controlled directly by the
Pillsbury company. Here the farmers
bring their wheat for sale. and here it
Is stored temporarily.
Shipped to the mills at Minneapolis,
this wheat is subjected to rigid
gluten test to disclose the strength of
the -four to be made from it. In fact,
more wheat is sold than is retained.
That which Is kept however, is the
best product Of the Red river valley
fields, which means that it Is the best
in the world.
The process by which Pillsburys
Best -four is made is known as the
gradual reduction method. the wheat
being graduated instead Of being pull
verified. First 1t is sent to the roller
mills. where it gets the first crush.
Thence it Is carried to a sieve where
the middlings, or grits, are separated
This process Is repeated six times, the
rolls coming closer together each sue
cessive time, and the middlings be-
coming finer and finer. Hence there
are six different grades Of them in
size and quality; and only tho fines,
and purest are selected for making
Pillsbury's Best -four. These last
middlings are then put thru purifiers
where all impurities that may remain
ars removed by suction and sitting
Dust and dirt are caught in dus,
collector MADE OF a series OF danne
tubes, and utter the niddHngs have
received these final cleansings they ar.
ground into flour which is then packed
into bags and barrels for shipment al
over the world.
One Hundred and Fifty Separations.
| No fewer than $50 separations arr
made from the time the wheat is re-
ceived until Pillsbury's Best -four Il
READY for the market; and all the work
Is done by machinery. The cars O.
wheat are unloaded by automatic grair
shovels, and the wheat, middlings and
finally the flour is elevated and car
ried in all directions. from. to ans
thru the various machines by a highl.
ingenious system of automatic car
|rters. At the finish the exact weight o
flour required is dropped thru spout
Into barrels or bags awaiting 1t.
The Neutrality-suspicious. Compan,
owns and operates Ave mills. four o
them In Minneapolis, and one. the Lin
coin mill, the smallest Of the quintet
with daily capacity Of 1850 barrels
at Anoka, MINI. They are the Pills
bury A, turning out $4,000 barrels Q
dour daily and the biggest mill in tn
world; the Pillsbury B, with dali
capacity Of 1000 barrels; the Palisade
capacity 1000, and the Anchor
Equipped to manufacture $500 barrels
The story of the business RroWt]