THE QUALITY OF BREAD

Press, Volume LXXII, Issue 21813, 19 June 1936, Page 15

THE QUALITY OF BREAD

Auckland Complaints Not Supported

SOME CHRISTCHURCH

OPINIONS

The complaints of the secretary, Mr S. Green, of the Auckland Master Bakers’ Association, about the quality of flour being milled in New Zealand this year do not appear to be borne out in Christchurch. According to Mr Green, poor quality flour was resulting in an inferior loaf being baked. Enquiries made yesterday by a representative of “The Press” tended to show that the public were not grumbling about the quality, of their daily bread. Mr W. W. Mulholland, who is a member of the Wheat Committee an vice-president of the New Zealand Farmers’ Union, said that there was no cause for alarm, either on the part of the public or the bakers. The committee would not allow the quality of New Zealand flour to depreciate to the extent of the interests of the public as consumers being jeopardised. Wholesome and Palatable Continuing, Mr Mulholland said that he had yet to learn that the consuming pupiic of Auckland —and the same applied to the rest ox the Uormnionhad made any complaints about the quality of the bread being turned out m their city. That a baker might be dissatisfied with a loaf did not necessarily mean that its palatabihty or whoiesomeness was affected. It was not a question of good or bad hour, but rather that of modification in handling. As Mr E. W. Hullett, chiet chemist of the Wheat Research Institute, had already explained to the Auckland Master Bakers’ Association, the trouble could be corrected by proper baKing. Good flour in a baker’s sense was Hour that would make in the easiest possibe way a loaf that would have an excellent appearance and general selling qualities, but such flour was not necessarily the best flour from a dietetic point of view. For one thing, a flour, which was usually regarded by bakers as a good flour, absorbed more moisture than a weaker flour such as was obtained from New Zealand wheat. Certain grades of Canadian flour were recognised as being the strongest in the world. „ ~ j Certain bakers, added Mr Mulholland, particularly those manufacturing bread by machinery, used relatively large quantities of Canadian flour. The great majority of bakers baking bv hand did not, however, use Canadian flour, or at least used it very sparingly. Bakers using machines must have dough of a particular character in order to handle it successfully, but this rule did not obtain in the case of hand-processed bread.

Situation Closely Watched

“The Wheat Committee is very closely watching the quality of New Zealand flour.” continued Mr Mulhoiland, “and insists on the mills main.aining a high standard, but where necessary arrangements are made for a supply of Canadian flour to enable bakers to carry out their ordinary process of manufacture.” He added that some 12,000 tons of flour were imported last year and it was practically all Canadian. This year 5000 tons had already been imported or arranged for. Importations of Canadian flour were of comparatively recent origin. At one time the New Zealand loaf—and the bakers turned out a good article—was wnolly composed of New Zealand flour, with the occasional admixture of a little Australian, but actually the Australian flour was found to be no better than the New Zealand product. Everything humanly possible was, he concluded, being done by the Government and allied authorities to safeguard the interests of the public in the matter. In addition to the Wheat Committee, important work designed to improve bread quality was being carried out by the Wheat Research Institute and by Mr H. E. West, who was retained bv certain flour mills, and the flour put out by all mills was regularly tested. Bakers Satisfied "The Auckland complaint came as a bombshell to the rest of us,” said Mr C. E. Boon, a Christchurch master baker. He added that Mr Green seemed to be anticipating trouble which might never occur, and this was hardly wise. Although Mr Green had a great deal of knowledge of the trade, his statement was not cnc that would be issued by somebody with much practical experience. So far the bakers of Christchurch had been able to continue turning out bread up to a standard which apparently pleased the consumers. At least, very few complaints had been received.

Continuing, Mr Boon said that the unfavourable harvesting for wheat had made the situation difficult, but he knew that the Wheat Cornruttee was making every effort to combat the position that had arisen. He accordingly felt sure that che committee would be able so to arrange supplies that the public would not be troubled. Mr R. J. Lyon, manager for Wood Bros., Ltd., said that so far as the millers could ascertain, the flour was giving quite satisfactory results, and was up to the standard of last year. The unfavourable harvesting conditions this year had certainly made the millers’ task more difficult than usual, but they had been equal to the occasion, very few complaints being received about the quality of the flour produced.