Granose and Granola are flaky forms of the entire wheat grain. (They
are palatable and nutritious, are ready cooked, and are eaten with cream
or hot milk.
Shredded wheat, trisket, and fulled bread are all prepared much the
same way. The shredded wheat biscuit is made of wheat thoroughly
cleansed and cooked, and treated by machinery, which draws out the
wheat kernels into long continuous filaments, without separation of the
parts. The shreds are folded into oblong biscuits, which are cooked at
successive temperatures until they are quite dry and ready for use.
They may be eaten with butter, or soaked in milk, cream, or soup.
They are easily digested. They require mastication, and are quite
palatable.
Farina is a general name meaning flour, but sometimes it is also
applied to potato flour, which forms a jelly like arrowroot when cooked.
Farola is another granular preparation, but is made from the
endosperm or germ, and is specially rich in proteins and mineral
matters.
Florador, another granular wheat preparation, is recommended for
puddings and shapes. It is certainly more nutritious than cornflour.
Semolina is prepared from the central part of hard wheat, and is rich
in gluten. It contains about 1 1 per cent, of protein, or half the amount
contained in an equal amount of beef. It is thus a fairly rich nitro-
genous food, and is used for making puddings and for thickening soups.
