STONE v. ROLLER MILLING.

Te Aroha News, Volume VI, Issue 371, 25 May 1889, Page 8

STONE v. ROLLER MILLING.

A correspondent of the Otstgo Da'ly Times wiiteson this subject as follows :--Hr, — ]n writing on the above subject itis my intention to show as clearly ns possible the difference between " roller" and ''stone" madeflouv. In the i^iat place you might ask what kind of flour lias the hest bieid producing- qualities. Milling expoits of recogni^e'i authoiity lccommenfl a "sharp gritty" or "lively" flour, and by producing 'flour of this nature the " uluten" is kept more porfp.-t or is less hrtken, and therefore will nmke a iaige and well list-n l(»af, and by leaving tin) u mjim"in the u< urthe biead will bo much sweeter. Now, this class of flour can only Ue made wheie the •'millstone^" me used ; the same authority hhjs that where colour i* aimed at legaicKess of quality, theio i.s nothing can beat the new fangled system ( f milling by roll*. The following I tike ir-m Hie Miller's Journal of J-inu.n v. 1 bS7 :: — •' When colour is aimed at middling should always be i educed on rolls, bi.t many piefer the millstone when flavour is the object sought. Buns, however, oann<«t do good wuik unless the middlings sue perfectly clean. The ivason that the bin rs make sweeter fl >ur js that after the most perfect ptiriiicatn.il pos->ih'e there always remains some portion of the germ of the same size as tho niHu.liu.gB, and. when reduced on buns the particles or germ are also reduced and incorporated with the flour, gi\ ing it sweetness mid a somewhat jellow tmiic ; buc \.lu;n reduced on sm« oth lolls the germ is flattened out and lenun i d inthesubsi qucnt (hes-iiii;. In flour that ib intend*, d for family Ye, that which is made \>y the burr js piefeiable.'' Yet the roller millers say that the germ ?h< u'.d not be allowed to mix with the tioui, as they say it is not fit for human use, and therefore they consign it to those humble creatures the pigs, where some of the roller flour ought to go. They al.so say that there are more impurities (so called), or bnin panicles, in stone flour, on account of the bmr having a sharp, or file, aa.tu.re> Now, I say lam prepared to prove that the roll has just a> sharp a nature as thebuir, Can any of your readers tell me why corrugated rolls were invented ? It was simply because they found it impossible to muke flour without stones or rolls of a sharp natuie. Although our io!ler niiller* say the germ is not a fit product for food, yet we have a few fiims in New Zealand that are making what they call "patent pouidge meal,' 1 or "^eunina", and they say it is excelled by none (n,Ot iven ourfavoiuite di-h of oatn eal ponidge) , But \fhat is this genuine made fiom ? The name is sufficient to answer the question. If roller flour is all that they claim it to be, why do bakers use stone flour ? Is it because it is cheaper 9 N.o \ it is simply because they cannot make good bread without it. As yet roller Hour in a novelty or something new, and therefore pome people are fool enough to give a higher pi ice for it. I s-a,y that it is a ci-itain proof that if roller flour is impioved when mixed with stone fjour the latter must be nuich supeiior. Ido believe there is not a single baker in New Zealand at the present day that v<rill bake roller flour alone in competition with stone Why is it that there are so many youihs in Dunedin to-day moie like walking shadows than Jiving beinuf-s ? It i> simply becanse they are stuffing thc-m-sehes with this '• t-tarth" or "chalk" regiiidlehs of health. They care net what pleases the s\ stem so long as it pleases the pampered-up taste of their eyes. I do Rut profess to imike such white flour in a stone iiiill as they do in a roller mill, but that is no fault of the burr : it is all in dressing In a roller mill they have about 20 dressing machines, whereas in a stone mill there are rarely more than thiee. But we do not go in tor colour alone — we •want something better and with some nouiishment in it ; something that a man can do a day's woik on, The most healthy of our o'd men to-day weie fed on on what we would call very rough " tucker," such as "poiridge" and wholtuieal bread. There is no need for us to go to this extreme ; but it is simple madness to rush to the other extreme and use bluff that has most of the nouif.hment knocked out of it — in fact, good wheat spoiled. I say let use wholesome food and then we will have fuller pockets, longer live?, and shoiter doctor's bills.