LOWER EXTRACTION RATE FOR FLOUR
The public probably will not receive the new flour for several weeks, although flourmills are now making preparations for the reduction in the flour extraction rate from 80 per cent, to 78 per cent., which comes into operation on Tuesday. The existing stocks of 80 per cent, extraction flour held by the mills and bakers would have to be used, and there would probably be some blending of the old and new flours, said a Christchurch baker yesterday. There would probably be no difference in loaves noticeable by the consumers.
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Press, Volume LXXXV, Issue 25739, 26 February 1949, Page 8
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95LOWER EXTRACTION RATE FOR FLOUR Press, Volume LXXXV, Issue 25739, 26 February 1949, Page 8
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