Sunday, September 8, 2019

Ogden, UT: Hard and Soft Wheat Flour

(3D Satellite)

Charles Windham posted
This is a 1946 photo of the Sperry Flour Company mill in Ogden, Utah. Completed in 1928, the 26 storage silos held 500,000 bushels of grain, and were 17 feet in diameter and 88 feet high. In 1929, Sperry was included in the gigantic merger of milling and elevator companies that formed General Mills. Sperry remained a separate division until General Mills consolidated its operations. GM closed the mill in 1967. In 1984 the mill was acquired by Cereal Food Processors. Today, it continues to mill both hard flour and soft flour under the Grain Craft name.
Michael R Morris That's clearly a UP 2-10-2 alongside the elevator.
Charles Windham Michael R Morris I tried to read the loco number, but to blurry. The foreground tracks are leaving the Ogden yard, headed to Salt Lake.
Charles Windham Did you notice the other locomotive in the photo? On the left.
Michael R Morris I entirely missed that. & that one's harder to identify.
Charles Windham commented on Michael's comment on Charles' post
Here is an easy one. Same time frame.
[In fact, even I can identify that one: a Big Boy!]

3D Satellite
Soft wheat, used most for pastry and cake flours, will produce a soft crumb in cakes and biscuits. Hard wheat, used for bread flours, will produce a more elastic crumb, and provide better structure. Hard = strong, high gluten. Soft = lower gluten.Feb 9, 2016


They not only receive wheat by rail, they ship flour by rail.
Street View


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