FLOUR. Grain of any kind ground to a dust, although the term is generally used as meaning more especially wheat dust.
It stands first of all other articles used in the line of food. It is an article of prime importance to the grocer, as the quality of flour which he furnishes has a direct effect on the growth of his family trade. Great care should therefore be taken to purchase reliable brands which can be constantly renewed in stock—which do not vary in quality. Flour is seldom adulterated. The rare cases which have been detected have shown potato starch, which involves very little profit to the mixer, and plaster which cannot be present in considerable quantities without being evident. Powdered soapstone, or mineral pulp, is sometimes used, and is said to be difficult of detection.
Flour is peculiarly sensitive to atmospheric influences, says the American Miller, hence it should never be stored in a room with sour liquids, nor where onions or fish are kept, nor any article that taints the air of the room in which it is stored. Any smell perceptible to the sense will be absorbed by the flour. Avoid damp cellars or lofts where a free circulation of air cannot be ob tained. Keep in a cool, dry, airy room, and not exposed to a freezing temperature, nor to intense summer, or to artificial heat for any length of time above 70° to 75° Fahr. It should not
come in contact with grain or other substances which are liable to heat. Flour should be sifted and the particles thoroughly disin tegrated, and then warmed before baking. This treatment im proves the color and baking pr( parties of the dough. The sponge should be prepared for the oven as soon as the yeast has per formed its mission, otherwise fermentation sets in and acidity results.
The following rules to test good flour are given by an old dealer : First, look at its color. If it is white, with a slightly yellow or straw-colored tint, it is a good sign. If it is very white with bluish cast or with small black specks in it, the flour is not good. Second, examine its adhesiveness. Wet and knead a little of it between the fingers ; if it works dry and elastic it is good; if it works soft and sticky it is poor. Flour made from spring wheat is often sticky. Third, throw a little lump of dry flour against a dry, smooth, perpendicular surface ; if it adheres in a lump, the fl)ur has life in it ; if it falls like powder, it is bad. Fourth, squeeze some of the flour in your hand ; if it retains the shape given by the pressure, that, too, is a good sign. It is safe to buy flour that will stand all these tests, and they are simple. (See New Process and Self-Raising.)