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L. D. Sibbitt, D. H. Classon, and R. H. Harris. Copyright 1960 by the American Association of Cereal Chemists, Inc. A rotary shaker is described for tempering wheat samples for a modified short milling procedure which permits milling 80 or more 100--150 g. samples per day by one operator. The method requires a shaking time of 15 minutes, and twelve samples can be tempered each 7.5 minutes. A micro mill was more suitable than the standard Allis mill for this work, since the micro mill flour yield was approximately 25% higher, resulting in a saving of both wheat and time required. |
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