FLOUR AND BREAD.
If New Zealand bakers could make good bread and make a larger profit using all New Zealand fiour, why do they buy Canadian flour, which is dearer and is imported in great quantities each year? Is it not probable that they realise that to make good bread (bulk, texture, colour, etc.) all the year round, it is necessary to use Canadian flour, as the quality of New Zealand flour is not consistent, therefore the quality of bread made all the year round with New Zealand flour would vary too much to be considered first class? Another slight error on Jlr. Wood's part is the statement that the best New Zealand flour is obtainable from the South. This is not so. Any master baker will agree that the best New Zealand flour is obtainable from the North. C.F.D.
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Bibliographic details
Auckland Star, Volume LXV, Issue 144, 20 June 1934, Page 6
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140FLOUR AND BREAD. Auckland Star, Volume LXV, Issue 144, 20 June 1934, Page 6
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