The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-01-26
| Experimental Baking Tests


flour must be cf good quality The
baker cannot put into his bread nor
can the miller put Ii into his -four good
Qualities which do nos exist IN the
wheat. II the demand be for a strong
-four the miller must have n strong
wheat to produc t.
Need Tests 70 Establish Grades.
You need experimental milling ana
baking tests to aid in establishing
proper grades for your wheat.
We believe that the market grade
given wheat should be based on it's
milling and baking value and we fur
ther believe that these grades should
pe uniform SO that IL you bought NO. /
Northern on Minneapolis. Chicago or
Buffalo markets you could expect to
ity = go
The effect of different kinds of dam
age needs also to be studied.
What about bleached wheat. blight
cd or scabby wheat, slightly heat
damaged, or slightly sprouted wheat
Each miller has his opinion but
these opinions are not unanimous by
any means.
Ihls brings UP the methods Of har-
Vestlng, handling and storing the crop
AFTER maturity which is In itself suf-
ncient for lengthy paper, / can only
suggest few lines of work here that
should be taken up
When should the crop be cut to Sc
cure wheat that will mill to best adj
vantage, that Is, at what degree of
ripeness? Does It pay to really shock
the wheat properly and protect these
shocks with cap bundles? Should the
wheat he stacked and allowed TO go
through the sweat" In the stack he
fore threshing or will 1t mill lust as
wen and make just as good flour when
threshed direct from the shock? Will
~ sweat just as well in the bin after
threshing from the shock.
We have started some work along
this line at Fargo and are get ting
some data that looks very interesting,
to say the least. A small field was Sc
lected and smalf portion threshed
from the shock. Four two bushel sam
pies from this have been milled at in
tervals. Another portion Of the wheat
from the same part Of this small field
was stacked and after standing about
six weeks was threshed. Two or three
weeks later sample from each of
these lots Of wheat was sent to an
inspection department TO be graded
A sack-threshed sample graded No.
northern and the other No, 2 northern
The first sample milled from the
shock-threshed gave a loaf volume of
2,44O c. c. and the best one from the
same lot milled about three months
later gave 2,670. loaf volume. The
two samples milled from the stack
tnreshing gave loaf volumes Of 2.TtO
C. c. and 2;T60 c. c. respectively,
l cannot take up more of your time
to go into the effect of soil and climate
or of crop rotation on the milling
qualities of wheat but their Importance,
is very great and samples submitted
from the North Dakota. demonstration
farms where different systems of ro-
tation are carried on are beginning to
indicate some interesting results from
that source.
There is one more point that needs
TO be mentioned. Take the case of two
farmers who are, perhaps, neighbors
One, by good methods and proper care.
produces good quality of wheat and
brings 1t to market in good condition.
The other by slovenIy, haphaz-
ard methods and Indifferent care
produces an inferior wheat below av-
erage quality which he brings to mar
ket. You buy the wheat from both
men within the same hour
Under conditions as they exist today.
does each wheat sell for what it is
really worth, based on the amount and
quality Of the flour It viii produce ?
Are the wheat buyers at both mills
and elevators doing all they can to
the production of a good
article and to discourage the pro-
duction of a poor article?
You know the answer as we'll as II
do. Competition instead of building
up great industry, often stiles good
intentions and results in detriment
to all concerned.