By E. F. Ladd and R. E. Stallings
Summary: A frank report from 1906 by the North Dakota Agricultural College on the origin and nature of the practice of flour bleaching. After discussing the negative chemical effects of bleaching on flour, the authors include actual responses to questions about bleaching posed to flour millers throughout the Northwest. To quote just one of these dismaying appraisals, "Bleaching is done principally to deceive; it takes the strength from the flour; the loaf of bread is smaller and sickly looking, especially when over-bleached. The process is not beneficial, and while a majority of mills bleach, 99 in every 100 are sorry that bleaching was ever invented." This is a truly historic document that sets a place and time for the decision to begin the commercial destruction of the quality of America's food supply through refining, bleaching, and adulteration. Reprint 1, 1906.
View PDF: Bleaching of Flour—North Dakota Bulletin
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