A new or improved manufacture of wheaten flour, millers offals, cattle and poultry foods and general provender

摘要

To neutralize the fatty acids in the wheat germ when treated or intended for treatment by heating at a reduced pressure or in an artificial or chemically prepared atmosphere such as nitrogen or other inert gas as described in Specification 332,847, [Class 58, Grain &c.], a percentage of an alkaline agent such as bicarbonate of soda is mixed with the germ either before or at any time during the treatment. The treated germ is then mixed with wheaten flour or with miller's offals, cattle or poultry food. In the manufacture of white bread the treated germ is reduced to a flour and added to the bulk flour from which the bread is being made. To make a specially white bread or feeding meal the treated germ is bleached by nitrogen peroxide, chlorine, nitrogen trichloride or other bleaching agent before its admixture into the bulk flour or meal.ALSO:To neutralize the fatty acids in the wheat germ when treated or intended for treatment by heating at a reduced pressure or in an artificial or chemically prepared atmosphere such as nitrogen or other inert gas as described in Specification 332,847, [Class 58, Grain &c.], a percentage of an alkaline agent such as bicarbonate of soda is mixed with the germ either before or at any time during the treatment. The treated germ is then mixed with wheaten flour or with millers' offals, cattle or poultry food. In the manufacture of white bread the treated germ is reduced to a flour and added to the bulk flour from which the bread is being made. To make a specially white bread or feeding meal the treated germ is bleached by nitrogen peroxide, chlorine, nitrogen trichloride or other bleaching agent before its admixture into the bulk flour or meal.