The 1918 Fanny Farmer Cookbook

from

For

the name of the inventor of the new process. All flours are now milled by the same process.

difference in composition of wheat flours, consult table in Chapter VI on Cereals.

Wheat is milled for converting into flour by processes producing essentially the same

results, all

requiring cleansing, grinding, and bolting. Entire wheat flour has only the outer husk

removed, the

remainder of the kernel being finely ground. Graham flour, confounded with entire wheat, is

too

often found to be an inferior flour, mixed with coarse bran.

Grinding is accomplished by one of four systems: (1) low milling; (2) Hungarian system,

milling; (3) roller milling; and (4) by a machine known as distintegrator.

or high

In low milling process, grooved stones are employed for grinding. The stones are enclosed

a metal case, and provision is made within case for passage of air to prevent wheat from

becoming overheated. The lower stone being permanently fixed, the upper stone being so

balanced above it that grooves may exactly correspond, when upper stone rotates, sharp edges

of grooves meet each other, and operate like a pair of scissors. By this process flour is made

ready for bolting by one grinding.

In high milling process, grooved stones are employed, but are kept so far apart that at first

the wheat is only bruised, and a series of grindings and siftings is necessary. This process is

applicable only to the hardest wheats, and is partially supplanted by roller−milling.

In roller−milling, wheat is subjected to action of a pair of steel or chilled−iron horizontal

rollers, having toothed surfaces. They revolve in opposite directions, at different rates of

speed,

and have a cutting action.

Porcelain rollers, with rough surfaces, are sometimes employed. In this system, grinding is

accomplished by cutting rather than crushing.

“

The disintegrator consists of a pair of circular metal disks, set face to face, studded with

circles of projecting bars so arranged that circles of bars on one disk alternate with those of

the

other. The disks are mounted on the same centre, and so closely set to one another that

projecting bars of one disk come quite close to plane surface of the other. They are inclosed

within an external casing. The disks are caused to rotate in opposite directions with great

rapidity, and the grain is almost instantaneously reduced to a powder.”

Chapter IV − BREAD AND BREAD MAKING