CHRISTMAS CHAMPION.

Auckland Star, Volume LIV, Issue 300, 17 December 1923, Page 10

CHRISTMAS CHAMPION.

FLOUR AT ITS BEST. A STORY WITH WORDS. THROUGH THE MILL. The mills of life grind slowly, but the mill of "Champion" speeds up more year by year in order to cope with the demands for finest flour to supply and feed the large and increasing population of Auckland province. Indeed. Auckland without "Champion" or \ '"Champion" without Auckland would Stem an impossible separation. The throbbing machinery of the big mill (with it.s granary adjoining), situated in Quay Street on Auckland's waterfront, speaks volumes for the activities of this industry concern, which had its birth about sixty years ago in the "old mill," which was situated in Queen Street, on the site of Winstone's Buildings. From those early days of more primitive but nevertheless earnest methods, the name of "Champion has been allied with a product of super, quality. Public preference for this | brand of flour has never wavered, and in consequence the firm has adhered to the path of progress, always installing the best milling machinery available and making extensions to its now huge I premises which were erected forty I years ago. Another mill in Fort Street stDl makes oatmeal and flour, and supplements the remarkable output from the main mill, which is fitted with the j most efficient plant existing this side of the equator. It is a credit to science, and no less to New Zealand and Auckland, that such a well-developed enterprise caters so worthily in the public weal. Few people in the fading past would have ventured the opinion that in 1923 or sooner the grain grown and threshed by our farmers would pass on to such a mill, and in the course of cleaning and crushing would not know the touch of human hand until distributed to baker, grocer or to consumer. That position to-day somewhat pointedly marks the hygienic and economic advance attained in this industry. By reason of its tested purity, high food value and consistent high standard, '"Champion" has rightly earned the title "Muscle-raiser," and thousands of healthy people in and out of this province are living physical testimony to the benefits of "Champion" nourishment. Organised Supply. There are other features of the "Champion" parentage that deserve some passing comment to emphasise how success is dependent upon unvarying quality. It is to be noted that most factories, works, or industrial undertakings spring up in tbe particular environments upon which they rely for direct raw material supply for the purpose of manufacture. That, of course, is a material economic carollary. Such, however, is not the case with the "Champion", proprietary, for its mill is well away from the wheat-growing districts of the Dominion, the nearest competitor, other than a more recent mill in the city, being situated at Marton. This shows that "Champion" pre-eminence has been gained not only at the expense of actual thorough milling processes, but on the ability reflected in superior organisation, which has brought the pick of South Island-grown wheat to the doors of the Queen city, despite the fact that there are numerous wellestablished mills in the south. Good seasons and bad, year in and out, the leading wheat-growing areas of the South have produced their quota for these exclusive Auckland requirements, and the Northern Roller Milling Co.'s operations have produced "the bread of life" or its equivalent essential "Champion." This up-to-date plane of system and production is reflected in every phase of the firm's history. Tuscian, a wheat, and Hunter and Velvet, winter-sown varieties, represent the chief wheat imported by the firm whose graders at the various ports exercise a strict supervision in the sampling of the sack content. Cleaning the Grain. On arrival here the wheat is tipped " into huge bins or stacked in the granary. Before being used for milling, exhaustive automatic processes of cleaning the seed are adopted, care being taken to see that the different kinds of wheat are kept apart until mixed or blended for crushing into flour. The latter operation is, of course the work of specialists who then see that the grain is doubly cleaned (by removal of possible dust, light-grains, unsheathed wheat-heads and other foreign material.' •which may have 'been missed in the preliminary process. These impurities and extraneous particles are mechanically sucked out and driven through a fan — a large organ-like structure. Air pressure through large calico pipes or sleeves enables all dust to. (be minutely extracted and then the grain goes into an emery scouring machine, the revolving beaters in which. remove hairy protrusions. After passing through brush machines in a steel case the wheat, it may be readily imagined, finally, emerges in perfect condition. ; Champion in the Making. The process of flour manufacture is accomplished in two sections by which bran and pollard are initially produced. The wheat first, goes through steel rollers which crack ahd pulverise the berry and the resultant meal is dispatched to another floor, where a plan-sifter very ingeniously separates the "middlings" or floury centre of the grain from thfe outer husk. A further machine with grooved rollers again scrapes the "middlings" wliich proceed through additional (breaking machines, leaving the bran behind to be bagged. The heart of the wheat left is graded and reduced' on smooth rolls. The beaten grain substance, now in small particles, is drafted and sieved and according to size and weight the "middlings" have come down to semolina stage. This is ground down and 'bolted through silkcovered machines, the flour coming out into huge bins, the residue of tissue and fibre falling back as pollard. The pure white "Champion" flour yielded rolls down the smooth chutes to the packing department, where scrupulously beaten clean bags are filled and sewn up by a skilled staff and made ready for marketing. It would take a book to adequately describe in more detail other features of this milling house, but the foregoing gives some idea of a work of impressive utility. It may be added that the flour, during manufacture is subjected hourly to stringent test in a laboratory bakehouse where an expert examines the product with a view to discovery of any colouring or other matter that might mar or injure snow-white "Champion" or its quality. The Hour is also baked and the loaves examined so that the utmost knowledge of "Champion" as a product for commercial bakery or for domestic use, is known hy the company I Jetore the .flour leaves the mill.

"Standard" Oaten Products. The famous oaten products, "Standard"' rolled-oats and oatmeal, produced at the Fort Street mill, are treated by this manufacturing firm in a similar up-to-date and scientific manner and enjoy a well defined reputation in keeping with the fame of "Champion" flour. Completing the equipment of the enterprise a word of praise is due to the Northern Roller Milling Coy's, pride in the care of its handsome teams of van and lorry horses which, as in previous years, won the championship and other prizes at the recent A. and P. show. "Champion" and his brother ".Standard" offer seasonable compliments to the multitude and congratulations to the thousands, who will continue to enjoy health and prosperity 'by the consumption of tiiese wonderful food ingredients.