Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1914-01-01
Manufacturing of
Good Flour
Some interesting Facts Regarding
Payette's Home Product by A..
Edgecomb Manager of the Local
Mill.

One of the editorial staff of TIL
Enterprise this week in the seGrcl
for news visited the Payette Mil
and from the manager A. Edgecoml
learned a number of interesting fact
concerning the manufacture Of tEt
home product
when the wheat is brought IL
from the fields it is first stored IN
the big warehouse in sacks until il
is ready for use," said Mr.. ESge
comb. when ready for use it is
first carried in a steel conyeyor to
the mill where it is eleE ated to a
machine, known as the receiving sep
arator. This machine removes sticks
straws, stones and all foreign sub
stance, by means of sieves and ar
drafts, the wheat dropping into stor'
age bins. The wheat is then com
veyed to the wheat washers, and is
there floated in water Here all the
sand and dirt, sinks to the bottom
the wheat passing into big ceztri u
gal wringer, where it is ag:tated to
remove all water possible. Frcm here
it is elevated into the tempering bins
and remains there for eight or ten
hours in order that all moisture may
be absorbed that may remain in the
grains. From the tempering bins II
is next elevated to the milling sep
arator where it is again subjected to
air currents and sieve action FMS
removes all foreign seed such as
mustard, wild oats, etc. 1t Is next
conveyed to the securing machine
which consists of revolving cylinders
| the insides of which are faced with
carborundum. This removes all OF
the loose gluey fibre on the surface
of the grain, leaving it we'll polished,
every grain having the appearance as
though it We're polished by hand
with a tooth brush. 1t next passes
to steel tempering conveyor where
lit is moistened with warm water
electrically heated. 1t then crops
into am automatic scale which auto
matically weighs every pound of
wheat passing through the mid and
registers the same on dial.
From there the wheat gees into an
automatic feeder which controls to
nicely the amount going into the
first set of rolls. These rolls or
crushers consist of twelve steel rolls,
nine inches in diameter and eighteen
inches long. These crush the wheat,
removing the flour from the bran,
by being set close together the
wheat and flour coming between The
reduction of the wheat into flour is
gradual. The first set of rolls
breaks the wheat, the next set beng
somewhat closer, and so on through
the twelve reductions. These r lis
reduce the flour so fine that it will
pass through silk boiling cloh.
which is used for separating the
bran from the flour. This sd k bolt
ing cloth is imported from Germany
and Switzerland at cost of four
dollars per yard. Every ounce of
flour made by the mill must be sffted |
through this cloth. The machine
Tor sitting has four hundred yards
Of this bolting cloth, the movement
10t esr no Nfl
1 hand sieve.
The flour now goes to the purifiers,
where 1t is again sifted through a
,ery fine cloth, at the same time
being subjected to strong upward
of air, which removes all
ibrous material left.
Now it goes to the packer bins uu-
Ter which is a mechanical packer
which forces the flour out ito the
acks, automatically registering,
Weighing and sewing each sack. 1t is
hen placed i'm storage ready for mar
ct. The flour and wheat through
he entire process having never been
ouched by human hands.
The output of the Payette mills is
ighty barrels per day. The machin-
ry has been ordered which VIII in =
ease the capacity one hundred and r
twenty-five barrels per day. TIE
Ill is running steady and the out /,
1t is sold in the. vicinity of Pay a
te. =,
arge, Del Christian cashier and \,
o. H. Edgecomb assist NJ
t miller and Ora Wilkins, head NJ
cker. D,
RI