Part2.The Manufactures Of Wheat Into Starch without Grinding Wheat.

Fesca has constructed a washing-apparatus which fulfils perfectly all the objects in view. The raw starch milk is allowed to settle for from 20 to 24 hours, and after drawing off the very slightly sour liquid, the raw-starch paste which has deposited in the vat is worked in the raw-starch centrifugal apparatus. Here it is separated into raw-starch and gluten-starch, which latter is obtained in the form of a yellowish-brown paste, and furnishes, when dried and ground, a flour containing from 5 to 6 per. gluten. The raw-starch is subjected to fermentation for several days. This is accomplished by placing the same in small vats, and in order to dissolve the residuum of gluten, it is finally washed and finished in the “refining centrifugal machine.” By this method a greater yield of starch is obtained than by the common process of fermenting, and one equally as large as when the latter process has supported or aided by the use of the raw-starch centrifugal machine.