Report on Vienna Bread (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1875 Excerpt: ...groats-run, is passed between iron cylinders, which facilitate the subsequent reduction. The product, as it issues from the cracker or groats run, has a woolly rather than a gritty feel, and the coarse bran remains in large pieces. The groats are then treated as shown in the following table: 123. The processes of purification do not vary essentially from those of the Hungarian or high-milling method. In some of the best-appointed mills in this country, (United States, ) the grits or purified middlings are conducted back and discharged into the hopper with the pointed wheat. In others, the grits, which are produced in the process of half-high milling to the extent of 20 per cent, or more of the weight of the whole wheat, are ground separately, and then mixed with the residual 50 to 60 per cent, flour, in such proportions as may be determined, to give a flour of special excellence, indicated by the brand. 124. There is grown, in the State of Minnesota, a variety of springwheat, known as the "Fife" wheat. The berry is small, red, plump, and hard. It is distinguished on account of the extent to which the outer true bran-coat may be separated in the preliminary process of milliug, without abrading the gluten-coat. The following scheme shows the steps of the milling process as pursued in a first-class mill employing this variety of wheat: Commercial wheat. Separator. Purified wheat. Chicken-feed. I Snutt-machine. Clipped wheat. Dust, hairs, &c. between Scouring-brush and stone and blower. TJnbranned wheat. Scales of true bran, longitudinal and First run of stones. transverse cells, (cigar-coat.) "Wheat-meal. Bran. Middlings and flour. Purified middlings. Refuse sold as feed, b n t containing First grinding. much grits. Second middlings--flour. S...