QUALITY OF BREAD.

Auckland Star, Volume LXVIII, Issue 44, 22 February 1937, Page 6

QUALITY OF BREAD.

We read the Hon. D. G. Sullivan's comments about flour, that a proportion of sprouted grain has been used in the flour from which the bread is made. We are told that extra skill is required in its baking, and further that apparently all baker* other than the contracting firm make good bread. Ia Mr. Sullivan asleep! Does he not know that "bread" is most irregular everywhere? Does he not know that to supply sprouted grain for flour (except in emergency) for the people's staple food is a grave offence against the body politic? Does he not know that housewives in the back country are unable to bake bread satisfactorily now ? Does he not know the effect of such flour on the digestive system ? Does he not know that bad bread will fill the hospital*? Does he not know that in a position of trust he fails by such doings? The use of bread to-day needs great care. Mv personal experience'is that two out of three loaves are irregular, if not absolutely useless as good food. Perhaps Mr. Sullivan does not eat bread or perhaps he has a speciallytrained Government instructor baker to deal with his bread! It is a verv usual proceeding for ignorance to show impatience when error is pointed out. It is hardly to be expected that a human being should be "expert" in everything from breadmaking to raitears, not. to speak of the knowledge of every industry, an will be required under the Industrial Efficiency Act. ' THOMAS RAYKIXE.