good grade or straight flour. About 24 percent of the weight of the wheat is obtained as cattle food and about 1 percent is lost during the process of manufacture.
Product. Pounds. Percentage.
Patent flour, 149.37 57.82
Bakers' flour, 29.13 11.28
Low grade flour, 17.50 6.77
Total flour, 196.00 75.87
Bran, 45.56 17.64
Shorts, 9.80 3.79
Screenings, 4.99 1.93
Waste, 2.00 0.77
Total weight, 258.35 100.00
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Fig. 33.—Wheat Starch under Polarized Light. × 200.—(Courtesy of Bureau of Chemistry).
Special Names of Flour.—In addition to the classification above mentioned other names are used in many commercial senses for flour. These additional names are "family," "red dog," "blended," gluten, etc. Many flours are also named after the name of the mill or locality or bear simply fanciful names.
Graham Flour.—This term was originally applied to the coarse, unbolted flour which was made by grinding the whole wheat. The name, therefore,
