Biscuits and milk flour

Biscuits consist essentially of flour and sugar, sometimes with the addition of fats (butter, etc.) and eggs. Milk -flour contains, besides flour and sugar, also the constituents of milk, but products sold under this name are often quite free from any of the elements of milk. 

In the case of biscuits, the sample for analysis should be prepared by taking the different kinds present in the proper proportions, powdering and mixing them thoroughly. The following determinations are made  

Microscopic Examination.—This is made with a view to ascertaining the nature of the flour (q.v.) used. 

—io grams of the powdered substance are heated in a platinum dish at 105° to constant weight. 

—The dried substance from the preceding determination is carefully charred over a small flame and then incinerated in a muffle at a dull red heat. 

---