Evening Republican, Volume 22, Number 39, Rensselaer, Jasper County, 15 February 1919 — JASPER COUNTY OVER THE TOP AGAIN [ARTICLE]

JASPER COUNTY OVER THE TOP AGAIN

Jasper county wheat is above the standard set by the National Millers’ association, according to the report of the Columbus Laboratories received by the Iroqouis Roller Mills last week. Some time ago the miller, Ralph Sprague, had a committee of disinterested persons select samples of the local flour, together with samples from sacks shipped in from Kansas hard wheat districts. In average value the local flour was found to be superior to the Kansas product. Th e thre e m ost important characteristics of a good flour are a low per cent of ash, a proper color and a high quality of gluten. The standard allows 55 per cent ash, while the local product contained but 48 per cent, the lowest of the three samples. In color, the local product was judged at 114 points, the standard being 100. The Kansas flours both scored belowthat of the Jasper county flour. Much importance is attached to the color, as this is an indication of the cleanliness of the manufacturing process. In quality of gluten the substance which causes the bread to rise, the Jasper county sample was judged at 104 points, the standard being 100 points. The Kansas flours scored at 97 and 103.7 respectively. ;===: As a whole the comparison was highly favorable to the local wheat and . flour and should be taken as a tribute to the care of Jasper county farmers in producing their wheat crop, and to the mills in the care of handling the wheat after it reaches its hands. This report was made by a committee of disinterested persons selected by the county agent to study the matter. ■