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This latest system is known to the trade as the 'gradual reduction' or high-grinding system, as the 'new process' is the medium high-grinding system, and the old way is the low or close grinding system.
One of the principal objects sought to be attained by this high-grinding system is to avoid all abrasion of the bran, another is to take out the dirt in the crease of the berry at the beginning of the process, and still another to thoroughly free the bran from flour, so as to obtain as large a yield as possible.
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