Wheat And The Flour Mill : A Handbook For Practical Flour Millers

Edward Bradfield

• Publisher: Blunt Press
• Year: 2011
• Print ISBN: 9781408666067
• eBook ISBN: 9781446546215
• Topic: Art
• Subtopic: Culinary Arts

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Table of contents

• Cover
• Halftitle
• Title
• Copyright
• Contents
• Publishers Note
• Foreword
• Introduction
• The World’s Wheat—The Strength Factor, Climate, Harvest, Varieties
• The Storage and Handling of Wheat—The Intake Plant, Silos and Preliminary Cleaning Plant
• The Preparation of Wheat—Dry Cleaning
• The Preparation of Wheat—Wheat Washing and Conditioning, The Moisture Content, Causes of Variation
• The Wheat Mixture—Aims of the Miller
• Gradual Reduction Process—Its Inception and Development
• The Break System—The Modern Flour Roller Mill
• The Break System—The Importance of the Rollerman
• The Break System—The First Break
• The Break System—Increase in Surface, The Importance of Sharp Fluting
• Scalping and Grading—Various Scalpers
• Scalping and Grading—Pneumatic System
• Purifiers and Purification
• Flour Dressing—Centrifugals and Plansifters Compared
• A Few Notes on Chemistry and Physics as Applied to Milling
• The Bleaching of Flour—A Chemist’s View
• The Bleaching of Flour—A Baker’s View