NEW ZEALAND FLOUR.

Press, Volume LXVIII, Issue 20497, 16 March 1932, Page 18

NEW ZEALAND FLOUR.

ITS QUALITY STRESSED, In yesterday's Commercial Page of The Press an article appeared giv-ing-the opinion of a North Island baker on the excellent quality of New Zealand flour in a comparative test with Australian. This month's "Wheatgrower" quotes the evidence of Mr EL E. West, of the Wheat Research Institute, before the Wheat Industry Committee in a similar direction:— "New Zealand wheat is about 2 to 4 per cent, lower in protein than Canadian, and some American wheats," said Mr West. "In terms of the baker this means fewer loaves to the sack of flour, and a more difficult flour to handle. To the consumer it amounts to a greater weight of dry solid-matter per loaf of bread; and if the baker has done his work thoroughly, a food ,iust as nourishing. High protein whoats give flour of good water absorption. The best of Australian and Canadian flours may require up to 12 gallons of liquor to the sack. A good New Zealand will stand about 10.5. . Thus there is a difference of about 151b in favour of the foreign flour. But what the bakers lose the customers gain; hence it is evident that the use of New Zealand flour is in the interests of the consuming public." .As it is the consumer'in the long run that has to be considered, remarks the "Wheatgrower," the foregoing opinion is timely, particularly as the low duty* fixed on imported flour tends to depreciate the market for New Zealan.l in favour of Australian flour. A means of preventing this is more uniformity in New Zealand wheat. Mr West felt certain that if the bakers could rely upon an average uniform flour they would, to a very large extent, discontinue the use of the foreign product. This uniformity can be brought about by proper blending of the wheat mix prior to milling. §

"I do not want to use Canadian flour if I can possibly avoid it," remarked a Wanganui baker to a reporter, "for the reason that* I am quite satisfied with tho New Zealand .flour. Canadian flour has certain qualities to commend it from a hardening -and drying point of view, but my experience/is that my customers do not want':''-dry bread. As an experienced baker I will say without hesitation that New Zealand flour is