LOSS IN OVEN BLAMED
Two charges of selling shortweight bread were admitted by Arthur Edmund Thomas (Mr. Hogben), proprietor of the Crown Bakery, Sandringham, when prosecuted in the Magistrate's Court today by the inspector of factories. The charges were brought under the Breadmaking Industry Control Order, 19-13, and the New Zealand Emergency Standard .Specification for Bread. Mr. F. H. Levien, S.M., imposed a fine of £5 on each information.
Mr. C. P. Smith, officer in charge of the Labour Department in Auckland, said that on April 27 two inspectors who weighed a number of loaves at defendant's premises on a Departmental scale found that most of them were shortweight. Of 30 wholemeal loaves. 20' were less than lib 12 oz. Eight loaves were overweight and the total shortweight on 20 loaves was 21b 12oz and 3 drams. Of the 25 white loaves weighed, 24 were shortweight, the total amounting to 31b 4oz. Defendant had been in business for a , number of years had should have been aware of the regulations. Mr. Hogben said that when bread was put into the oven it was scaled off to 4oz in excess of the weight required under the regulations. Defendant had experienced labour troubles and the shortages were due to overcooking. Bakers were experiencing trouble with flour made from sprouted wheat and a report from the Research Institute showed that it made bread sticky and doughy and this could only be overcome by long baking. Flour made from sprouted wheat was not discernible and in the process of baking it lost more weight than flour made from mature wheat. In each case the dough was weighed before it was put into the oven and though some weight was lost in these instances the bread was better baked.
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BAKER FINED, Auckland Star, Volume LXXVI, Issue 182, 3 August 1945
BAKER FINED Auckland Star, Volume LXXVI, Issue 182, 3 August 1945
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