Bleached Flour (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. 1910 Excerpt: ... by the manufacturer. The bleaching process whitens the patent and makes the clear grade more gray. The main purpose in bleaching the flour is to whiten. It is diflicult to determine to what extent the color affects the market value of the flour. Strength and baking qualities are the means other than the color by which the trade judges the quality or the flour.. Myers & Se ttle, Glasgow, R. R. No. 7: We do not operate bleacher in our mill. We do not believe that they are any good in making and bleaching flour, because flour will bleach itself in a short time after it is manufactured. We manufacture whole wheat flour only, and let it bleach itself in the flour bins, which is but a short time. I think in bleaching flour by a process it is no good only to the manufacturer who sells the bleacher. And as to the questions you ask on the other side of the sheet, I could not answer correctly, as I do not handle a bleacher. But flour is better, I think, not bleached by a process. When flour bleaches itself, alone without a bleacher, it is all right. A bleacher will bleach flour all right, and will cause the mills to make a little more per cent patent, and that is all the good we see in one. But as far as we are concerned, I would not be bothered with one. Flour is far better when it bleaches itself alone, we think. Smith, Keen & Smith, Burksville: Our trade here does not like bleached flour. S. T. Beyd, Hodgenville Roller Mills, Hodgenville: "Patent" flour is the whitest portion of the grain. "Straight" flour is where a small per cent of patent is taken off. "Clear" flour is the first as it comes from the wheat, all together. The patent is slightly whiter than the clear. The main purpose in bleaching flour is to get a grea...