MILK FOR BREAD-MAKING.

Press, Volume LXVI, Issue 20039, 22 September 1930, Page 13

MILK FOR BREAD-MAKING.

DRIED AND CONDENSED PREPARATIONS.

In the report of the meeting of the Wheat Research Committee, held on September 18th, it was stated that the Wheat Research Institute had shown that for bread-making purposes dried milk was better than condensed. The Director of the Institute now sends the information that this was not the impression it was intended to convey. "Condensed milk,'' he says, "is excellent for bread-making purposes, and is very extensively used. Dried milk aliso made for use in bread is prepared at several different temperatures, and the question arose which method of preparing it made the milk most suitable as an additive to bread. It was this question that was investigated' by the Institute, and'.the result was that a special 'temperature-, had been fixed on as the most satisfactory, and ".Lthis has now been adopted bv certain dried milk companies, so that the product is now more useful to bakers than it was 'before. "The -omparison intended was not between condensed milk and dried milk, but between -the new preparation of dried milk and the old.. "The matter came up for .discussion as. an , indication that the Institute was prbv.ing useful: to other •hrnn-hfs of agriculture than those for whieli.it •vas primarily orsrnnised;"-