SKIM MILK IN BREAD

Press, Volume XCIII, Issue 27988, 7 June 1956, Page 9

SKIM MILK IN BREAD

GREATER USE LIKELY IN BRITAIN CHANCE FOR EXPANSION OF N.Z. TRADE The abolition of the national loaf—i war-time measure in Britain —could nean a considerable increase in New Zealand’s trade in dried skim milk, n Christchurch yesterday to discuss greater exports of dried skim milk rom the Dominion was Dr. John Coppock, director of research for the British Baking Industries Research \ssociatiofl. Now that bread subsidies were to je lifted in Britain in September—and he 80 per cent, extraction national [oaf was to be abolished at the same time—bakers were interested in developing their markets for specialty oreads, said Dr. Coppock. “We shall presently be returning to white flour breads with added nutriments, such as vitamin 81, nicotinic ?cid and iron.” said Dr. Coppock. ‘Your dried skim milk powder, which was not a permitted ingredient in the national loaf, will helo us there.” “The national milk bread, which is only 3 per cent, of our present output. can contain 6 per cent, on flour weight. The buyers will now have complete freedom of choice, and my feeling is that they will go for the best article, and there should be a greater demand for the milk loaf.” Dr. Coppock, who is in New Zealand at the invitation of the Dairy Products Marketing Commission, yesterday visited the Wheat Research Institute in Hereford street. He will spend three weeks in New Zealand, and then leave for Australia.