Rensselaer Republican, Volume 18, Number 10, Rensselaer, Jasper County, 12 November 1885 — How Starch Is Made. [ARTICLE]

How Starch Is Made.

Corn is first carried by a belt, or otherwise, from the crib to the shelter. After the conr is shelled it is carried tp the cleaner where all the dust and dirt is removed. It is then, by means of an elevator, deposited in long bins in the upper story of the milL By means of separate spouts the com is then conveyed into large “steep tanks.” holding say 600 bushels each- After being covered with hot water it is allowed to remain six days, or until it is sufficiently soured. , It is 1 then by a screw conveyor and elevator taken to the millstone’s hopper. Just before it reaches this point, it passes through a revolving wise screen which separates the corn from the water.

It is then conveyed to the mills, being mixed again with water, and, after going through two sets of four-foot millstones, it passes below to the “shakers.” These are vibrating boxes, open at one end and covered with a wire and satin sieve. Here the starch and gluten are separated from the solid particles of the com, which is called “coarse feed.” This descends into a well and is pumped up by means of a powerful force-pump and run off into vats for its reception where it is drained and is ready for sale. After passing through the “shakers,” the starch and gluten are conveyed to the “run-house,” receiving on their way a stream of water. The “runhouse” is generally a room containing many troughs about eighteen inches wide and 100 feet in length. These runs are slightly inclosed, and while passing through them the starch settles to the bottom, while the watery part passes off, and is run into the gluten vat The starch is then conveyed to the agitator wells, and being mixed with cold water,-is thoroughly agitated by means of a revolving rake. It is ready then to be pumped up and passed through a bolting reel, where all the impurities are settled, and the pure starch, pure and white, is conveyed to a large receptacle, where it is placed into the mould boxes. After remaining in the mould boxes three or four hours, it is cut into blocks about six inches square, lifted to the second floor, placed on cars and run into the crusting-room, where it remains over night. The next morning the blocks are scraped, or, rather, the crust cut off, with sharp knives, and are wrapped in blue or bronze paper by one person, at the rate of 800 packages per hour. These packages are placed on cars with slatted frames, holding 392 packages each. As they are filled they are run into the dark-room, which is kept at an average temperature of 160 degrees. The starch is kept here until it is thoroughly dried into the prismatic form in which it is perchased in the market The cars are run to a wareroom, and the packages wrapped in blue paper are packed in boxes, while those in brown paper are conveyed to the packer and packed in barrels. To obtain a superior quality of starch, the corn must first be properly steeped, requiring skill and experience on the part of the operator. To secure starch from corn in paying quantities it must be properly ground. The next important point is in the sieving. The smallest hole in the sieve will admit impure matter, which it is hard to eliminate. Particular attention is required in the precipitation of the starch on the inclined plane. In the dry-room great attention must be paid to the temperature. One too high will produce a scorch, and one too low a mould.