STONE v ROLLER MILLING.

Wairarapa Daily Times, Volume X, Issue 3098, 8 January 1889, Page 2

STONE v ROLLER MILLING.

; We: copy the- following from-tie ■ 'HagVDaily Times:-Ih : wiling he above subject it is how' as:dearly•;■ as '• 'possible- the:-'; Lifforeilce bSetweeii v f roller" : and'' 'stone" made flour.' f In the first v ilace you might ask wliat kindqf ; lour lias tli'e best'bread-p'roduoing:.-] [utilities. Milling experts of reoog-'{o »aed authority recommend a "sharF jritty" or" lively" flour, and by pro- : iucrag flour of this, nature the'.:' ' glutten" is kept more perfect or is ess broken.'and therefore will make i large and well-risen" loaf, and.by ' eavingtber" germ" in", the flour the iread will be much sweeter.. : Now';'" :his class of flour .can only be made ; where, the " millstones" - are used; : the sanw authority says that where'" iolor is at regardleps of quality Ihere is nothing can .beat the new Fangled' system .of. milling by rolls; The following- T take from the' " Miller's Journal" of January,lßß7: -" When color is aimed at middlings should/always be reduced on rolls, but many .prefer the millstone .when - flavor is the object Bought. Burrs, ■•■ however, cannot do good work unless' thte .middlings are; perfectly clean.; ■•■ The reason that the burrs make sweeter flour is that after the most perfect- purification possible there '' always remains some portion oftjie •';. germ of the•same.size.as the'rniddlings,; and • when' reducpd.on burrs' ft the particles.of germ;arealso re3uoed.il and incorporated ; with: giving' it-sweetness ;: and a somewhat' yellow tinge; : but when reduced on v smooth rolls the germ is flattened out. : and removed in the-subsequent dressy ing,-. In flour that is intended for-, family useythat'whioh is made by the' 1 ' burr is preferable."',.; : '.- 1 - '<-, a* ■< v 1;;Yet the roller niillora say that .the' germshould hot be allowed to: mix with tho flour, as they say it : isnoi fit for human use, and therefore they -, consign it to those humble creatures 1 the pigs, where some., of : the roller '■ ' flour ought to go. They also say that': there are more impurities' (so Called), : or bran particles, in-stone 'flour, on account of the burr having,a sharp,.'; or file, nature. Now, I say lanipre-' pared to prove that the roll has just ■/. as shai'panature as the burr. Can" any of your readers tell me.why. cor/, rugated rolls were invented?. It was simply because they found it' ihrpotrl sible to make flour without stones-or* rolls of a sharp, nature. : .Although our roller millers say';the"germ is not! a fit product for food, yet we have a few firms iirNew. Zealand that are • making what they call "patent. porridge meal," or germina, and they •• say it is excelled by hone (not even • ourfavourite dish of oatmeal porridge) But what is that germinamade from?The name is sufficient to answer the. question.. Jf roller flour is all they claim : tobe, why do bakers use stone flour?' Is it because ifc.'is; cheaper? r No j it is.simply because they cannot': make good bread without it. Asjet roller flour is a novelty or something' new,-'and therefore some people are', fool enough to give a higher price for it. Isay.that it is. a certain-proof that. if roller flour., is' improved when mixed with stone flour,-, the. latter mast be-much superior, 'I do • believe there is not a single baker; New Zealand at'thei present day thag| will bake roller flouralone.in competition with stone flour, Why *is it that there m so many youths in Dunediu to-day more like walking shadows than living beings ? It is.-. simply because 1 they are stuffing themselves with this "starch" or " chalk" regardless of health; They care not what pleases the system, so - long as it pleases the pampercd-up tastes of their eyes.. Ido not profess : to make such white flour hi a stone mill as they do in a roller-mill,' hut - that is no fault of the burr j'itls all '• in the dressing. In a roller mill • they have about twenty, dressing'-. ■' machines, whereas 'in: a stone mill, there is rarely not more than three'.',, But wo do not go in forcolorafeqe—we want something better, .and with s some nourishment in it; something / • that a man could do'a day's work on. '■ The most hpalthjr- pf qur gld man ■ to-day were fed.'on .tybafVf wpijlij';" call very rough "tui)k i er, ,, ;Buo i l) n as:.'.: "porridge" and wholemeal There is no need for us to go to tLf|J| extreme; but it is simple madness t&5 rush to the other, extreme and use stuff that has, most of the. nourish' mentknookedout of it-infect, good. wheat snoHed' "I siy.-Jpfc"' ua ijsd : . wholesome food,- ana/" then wt tfiji ; '■ imve fuller pookets, longer lives', aiiil, , #ortor doctor'p blHg;yr- >v -- : '■• •'■'