Part1. The Manufactures of Wheat into Starch without Grinding the Wheat

This method if essentially the same as has been motioned for the testing of the wheat for wheat starch machine process, with regard to its yield of starch generally. It begins with the same operations, by which the steeping and crushing of the wheat. The well-cleaned wheat is saturated with water and left to macerate until the grains can be easily pressed between the finger ends, and thereby give a milky juice. During the warmer season, the steeping water must be frequently renewed, to prevent it from becoming sour and of bad smell. It is very proper to apply tepid water during wheat starch production process, for hastening the steeping process, since if wheat remains too long in the water the gluten softens, becomes sineary, and furthermore during the manipulations of washing out, part of it is washed away.

The water amply steeped and freed from the adhering water by draining, is bruised between rollers of stone or metal, and this bruised mass is best is again brushed is best again crushed between rollers, after having previously been pressed out. From this pasty mass the starch is then separated by washing, or to say it plainer, the starch is separated from the gluten and the hulls. That this operation does not take place as fast and as easy, as is the case when the sticky gluten that envelops the starch is previously dissolved or disaggregated, is obvious. In so-called filter-bags the operation succeeds well enough for wheat starch production process, but it is unhealthy and expensive. The process of washing out in the drum, being also recommended, can hardly result more favorably, inasmuch as lumps must form from which the starch can’t be washed out by the water which is flowing upon them.