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Kitchen Utensils (Christian Esq who has spent)

Christian, Esq., who has spent years in studying the best methods in use in this country and Europe, and is the largest manufacturer in the United States: "

In regard to the economy of the New Process Flour, made from Minnesota spring wheat, it is claimed, and I believe has been established, that the best qualities will make forty or fifty pounds of bread to the barrel more than flour from the best quality of winter wheat. This is explained by its superior affinity for water which, being held in that much greater quantity in the bread, insures its keeping moist for a long time. Perhaps it might interest the scrupulous housewife to know that the New Process Flour is cleaner, all of the shell or bran being taken away before this kind of flour is made by the mill-stones. The authorities give the chemical analysis as 20 parts gluten, 50 parts starch, 10 parts dextrine, glucose, etc., 5 parts salts, fatty material, etc., and 15 parts water, for flour made from the best Minnesota spring wheat by the new process. The above percentage of gluten is nearly double that of flour made from the soft varieties of wheat (that of Minnesota is of the hard). Gluten is the most important compound of flour, and is the substance which renders the dough firm, and gives it sufficient consistency to hold the gases, generated by fermentation, long enough to make it rise well, and ensure a light palatable bread. It is well known also that bread from spring wheat is sweeter. The percentage of gluten in New Process Flour is more than in flour made of the same wheat by the old process."