regrindings

Updated: May 12, 2025

The external layer, naturally adhering to the membrane, No. 6, becomes mixed in the grinding with bran, to the extent of about 20 per cent., which renders it unsuitable even for making brown bread; it serves to form the regrindings and the offals destined for the nourishment of animals; this layer is, however, the hardest, and contains the largest quantity of gluten, and it is by consequence the most nutritive.

Various - Scientific American Supplement, No. 275, April 9, 1881