Method of treating grain fruit, especially bread grain

Claim 1

A METHOD FOR CONTINUOUSLY CONDITIONING A MOVING CURRENT OF GRAIN COMPRISING THE STEPS OF PASSING THE CURRENT THROUGH WATER, HEATING THE GRAIN FOR A TIME AND AT A TEMPERATURE SUFFICIENT ONLY TO SOFTEN THE EPIDERMIS OF THE KERNELS, THEN COOLING THE CURRENT OF GRAIN UNDER ATMOSPHERIC PRESSURE, THEN DECREASING THE RATE OF FLOW TO PERMIT THE GRAIN TO ACCUMULATE IN A POOL UNTIL THE KERNELS SWELL, THEN PLACING SAID CURRENT UNDER LOW STEAM PRESSURE, SUDDENLY RELEASING THE PRESSURE, THEN VACUUM DRYING THE KERNELS TO REMOVE THE EXCESS MOISTURE AND EQUALIZE THE MOISTURE CONTENT OF THE DIFFERENT KERNALS WHILE ALSO INCREASING THE FRIABILITY OF THE SAME, THEN COOLING SAID GRAIN UNDER VACUUM, AND THEN SUBJECTING THE SAME TO THE ACTION OF DAMP AIR SUFFICIENTLY TO TOUGHEN THE EPIDERMIS OF THE KERNELS TO A SUITABLE EXTENT FOR MILLING.

Claim 2

A METHOD FOR CONTINUOUSLY CONDITIONING A MOVING CURRENT OF GRAIN COMPRISING THE STEPS OF PASSING THE CURRENT THROUGH WATER, HEATING THE GRAIN FOR A TIME AND AT A TEMPERATURE SUFFICIENT ONLY TO SOFTEN THE EPIDERMIS OF THE KERNELS, THEN COOLING THE CURRENT OF GRAIN UNDER ATMOSPHERIC PRESSURE, THEN DECREASING THE RATE OF FLOW TO PERMIT THE GRAIN TO ACCUMULATE IN A POOL UNTIL THE KERNELS SWELL, THEN PLACING SAID CURRENT UNDER LOW STEAM PRESSURE, SUDDENLY RELEASING THE PRESSURE, THEN VACUUM DRYING THE KERNELS TO REMOVE THE EXCESS MOISTURE AND EQUALIZE THE MOISTURE CONTENT OF THE DIFFERENT KERNALS WHILE ALSO INCREASING THE FRIABILITY OF THE SAME, THEN COOLING SAID GRAIN UNDER VACUUM, AND THEN SUBJECTING THE SAME TO THE ACTION OF DAMP AIR SUFFICIENTLY TO TOUGHEN THE EPIDERMIS OF THE KERNELS TO A SUITABLE EXTENT FOR MILLING.