Flour milling

“ Probably the wheat which combines the most desirable qualities for flour-making purposes is the red Mediterranean, which has plenty of gluten and a tough bran, though claimed by some to have a little too much coloring matter, while the body of the berry is white. By poor milling a good wheat can be made into flour deficient both in strength and color, and by careful milling a wheat naturally deficient in strength may be made into flour having all the strength there was in the wheat originally and of good color. Good milling is indispensable, no matter what the quality of the wheat may be. ”

“ All the other flour from these three operations is purified from bran, mixed and ground, making number two flour. In short, the essential characteristic of the Austrian system of milling lies in a gradual process of reducing the wheat, with careful separation of the products, or cleaning, at each step. These products are quite numerous, as the following list shows:
This chicken feed consists of the foreign seeds, the tares, which grow up with the wheat, and which are separated before milling. ”

“ The truth was the 'new process' in its entirety, which may be summarized in four steps--first, grinding or, more properly, granulating the berry; second, bolting or separating the 'chop' or meal into first flour, middlings, and bran; third, purifying the middlings, fourth, regrinding and rebolting the middlings to produce the higher grade, or 'patent' flour. This higher grade flour drove the best winter wheat flours out of the Eastern markets, and placed milling in Minnesota upon a firm basis. The development of the 'new process' cannot be claimed by any one man. ”

“ The yield of flour obtained in a British roller mill averages 70 to 73% of the wheat berry. The residue, with the exception of a very small proportion of waste, is offal, which is divided into various grades and sold. Profitable markets for British-made bran have been found in Scandinavia, and especially in Denmark. In millstone milling the yield of flour probably averaged 75 to 80%, but a certain proportion of this was little more than offal. The length of the flour yield taken by British millers varies in different parts of the kingdom, because demand varies. ”

“ The largest number of small mills was found in Pennsylvania, and of mills of the greatest capacity in Minnesota, The total number of flour and grist-mills grinding wheat was 13,188, of which 1655 belong to the class producing less than 100 barrels per annum. The growth of the milling industry in general during the last half-century is shown by the following statistics: In 1850 there were 11,891 establishments in the United States engaged in milling cereal products ”

“ Americans are the cleverest people in the world for making machines do their work. Wheat is moved by machinery from the seed to the loaf of bread. Milling machinery is very wonderful. The grains are crushed between steel rollers. Other machines sift out the brown skin of the wheat seeds, and take out the little germ thatwould grow into a new plant. Machines mix the starch cells in the middle of the grain with the gluten cells around them. At the very last the flour is sifted through a silk gauze called bolting cloth. At the top of a mill the dusty brown grains pour into a big hopper. ”

“ There is also a good deal of difference in the products of the two systems, for although flour is the result of both, the roller flour is the better. The principal difference between the two processes is that by the roller process the flour is manufactured after the impurities have been got rid of, while in stone milling, as before stated, the whole grains are ground down into a general mass, and a portion of the impurities removed or taken out in the subsequent dressings or bolting of the meal. ”

“ The more completely the bran and offals are removed during the process of milling, the lower the per cent of ash. The ash content, however, cannot be taken as an absolute guide in all cases, as noticeable variations occur in the amount of mineral matter or ash in different wheats; starchy wheats that have reached full maturity often contain less than hard wheats grown upon rich soil where the growing season has been short, and from such wheats a soft, straight flour may have as low a per cent of ash as a hard first patent flour. ”

“ The mean quantity of protein is that which would be predicted of an Indian corn product ground by the most approved milling process in order to make as white a flour as possible. These methods of preparing the flour, although so common, are not to be preferred either by reason of palatability or nutritive properties of the products. The old-fashioned milling process makes a more palatable and more nutritious diet and affords a higher degree of heat and energy. ”

“ This primitive form of milling, whose adoption constituted the first step in the art, still survives among certain peoples of rude civilization. The second step in the development of milling processes was taken when for the mortar and pestle were substituted two roughened grinding surfaces, placed close together, between which the grain was reduced to powder. ”

“ If ground fine enough to make a good yield a good share of the bran went into the flour, making it dark and specky. If not so finely ground the flour was whiter, but the large percentage of middlings made the yield per bushel ruinously small. These middlings contained the choicest part of the flour producing part of the berry, but owing to the dirt, germ, and other impurities mixed with them, it was impossible to regrind them except for a low grade flour. Merchant milling of spring wheat was impossible wherever the flour came in competition with winter wheat flours. ”

“ This yield in the United States for the year 1898 was:
FIG. 164.—ROLLER PROCESS OF MAKING FLOUR, WEGMANN’S PATENT.
For converting the grain into flour, the inventors of the Nineteenth [230] Century have made revolutionary changes. Milling processes within the last twenty-five years have been completely transformed by the introduction of the roller mill and middlings purifier. Formerly two horizontal disk-shaped stones or burrs were employed, the lower one stationary and the upper one revolving in a horizontal plane and crudely crushing the grain between them. ”

“ The last-named evils are avoided by the use of wheat containing no fungus, none of the eggs of the weavil, nor of other insects, and enclosing the freshly ground flour in packages not accessible to infection. Even then it is advisable to consume the flour as soon as convenient after the milling process. Many manufacturers and experts contend that flour is improved by keeping for a certain length of time, and this contention is based on the assumption that the flour assumes a lighter color and improves in flavor on keeping. ”

“ Whole Wheat Flour.—It is claimed that bran in Graham flour often proves an irritant to delicate digestive organs. In whole wheat flour we have the entire food principle of the grain without the hull. The cold blast process of milling gives us this flour of a very superior quality.
Whole Wheat Flour Bread should be made in every particular like patent or new process flour bread, and baked in loaves, twists, or fancy rolls. ”

“ Spring wheat has a thinner and more tender bran, makes more middlings because it is harder, and for the same reason the flour is more inclined to be coarse and granular. In milling with winter wheat, especially the better varieties, there will be more break flour made, the middlings will be finer with fewer bran specks, and the bran more easily cleaned, because it will stand harsher treatment. ”

“ Until within the last few years experiments on the milling properties and quality of flour of a new variety of wheat could not readily be carried out because small quantities of grain could not well be ground in ordinary flour mills, and several years were needed in order to grow a sufficient amount for testing, but now the use of a small experimental mill and of the necessary baking apparatus enables every new variety to be tested before it is distributed to farmers throughout the country. For experiments have not been confined to the Experimental Farms. ”

“ Whole wheaten flour, sometimes called Graham flour, consists of the entire grain ground up to a uniform mass.
Wheat cleaning has been well called the foundation of all good milling. In the screen house, as the wheat-cleaning department of the mill is termed, will be found an array of machinery almost equal in range and variety to that in the mill Dry cleaning. itself. The wheat, drawn by an elevator from the barge, or hoisted in sacks, is first treated by a machine known as a warehouse separator. ”

“ The upper two pairs of rolls crush and triturate the middlings to the utmost degree; therefore, it remains for the last lower pair of rolls to shake up the flour.
'This product, thus finely ground, is now transferred to the cylinder bolt for separating the flour. The bran-like surplus is carried with the bolts to a stone mill, to be completely ground out. ”

“ A most up-to-date mill that turns out daily twenty-one tons of flour is, however, worthy of remark, since from the moment that the wheat is dumped into the granary to that when it emerges as fine flour and is mechanically poured into sacks, the whole process is effected by machinery. ”

“ Every mill has its own separate system of bolting flour, so that they have the small particles of flour of the same uniform size. The sizes of flour particles from different mills will differ, consequently if these flours are blended, there will be flour particles of varying sizes. When mixed into dough, the smaller particles take up the water first and much faster than the larger particles, and fermentation begins immediately on the smaller particles. ”

“ That only accelerates the action of the yeast.
On the negative side, stone mills grind slowly and are very fussy about which grains they will grind. If the cereal is a bit moist or if the seed being ground is a little bit oily, the mill becomes instantly blocked.
Steel burr mills grind fast and coarsely and are inexpensive. Coarse flour makes heavy bread. The metal grinding faces tend to wear out and have to be replaced occasionally--if they can be replaced. ”

“ In the United States the flour which is used is obtained by selecting the hardest wheat and preparing the flour in the usual manner. In France and Italy the preparation of semolina is accomplished in separate mills. The devices for grinding are essentially the same as those for producing the best grade flour, the main difference being that the wheat is moistened slightly before grinding and the flour is less fine than ordinary baking flour. ”

“ He has a small grist mill and threshing mill, with which he threshes and grinds his grain. By grinding his wheat twice it makes a fair article of flour, but his facilities for bolting it are not quite up to the times, consequently his flour is not quite so white as our high grade flour, but it makes good bread, nevertheless. ”

“ But good corn bread, hommony, mush, and various other dishes cannot be made of flour ground too fine. For all ordinary purposes, the common mill employed for grinding wheat, answers equally well for grinding maize. When it is required to grind the corn coarse, it is necessary only to elevate the uppermost stone and increase its speed ”

“ Perhaps the first impression which a visitor to a modern roller mill would receive is the great extent to which mechanical contrivances have replaced hand labour. Once the wheat has been delivered at the mill it is not moved again by hand until it goes away as flour and offals. It is carried along by rapidly moving belts, elevated by endless chains carrying buckets, allowed to fall again by 80 gravity, or perhaps in other cases transported by air currents. Another very striking development is the great care expended in cleaning the grain before it is ground. ”

“ The mill of the last century, that, by which, despite its imperfections, the production of flour rose from one of the smallest to one of the greatest and most valuable industries of the world, was essentially a structure of few parts, whether driven by water or wind, and its processes were exceedingly simple. The wheat was cleaned by a rude machine consisting of a couple of cylinders and screens, and an air blast passed through a pair of mill-stones, running very close together, in order that the greatest amount of flour might be produced at one grinding. ”

“ Let such stay away: better to have their room than their company.
I have finished my door, and actually ornamented the show side with the aid of a bead-plane; and ground some of my own wheat in my steel mill, which grinds well and fast. I had been apprehensive on finding my store of flour so low, but now I have as much as relieves me from all danger of want. Flour is at present 7d. per pound; but the usual price, when there is a supply from the Cape or Van Diemen's Land, is 3d. per pound. ”

“ This machine cleanses the grain completely of the white cap, and at the same time rubs off the dust that always adheres to grain, and is the cause of specks in flour. The grain at the same time receives a fine polish. It operates equally on rye and buckwheat, cleansing it from all the dust and fuz which darken and cause grit in the flour, and are so liable to fret the bolting cloth. It is the opinion of a number of millers, that one barrel of flour may be obtained more from every hundred bushels of wheat, cleaned by this machine, than from the same quantity in the usual way. ”