“QUALITY GOOD”
Improvement In Flour
Tn general the baking quality of flour was good in New Zealand, said the statement by the Wheat Committee supplied yesterday to the Committee of Inquiry into the wheat, flour and bread industries.
Apart from seasonal conditions, flour only rarely failed to reach the required standard, it said. This was usually because of some inherent weakness in the wheat being used, or the need for some adjustment in the milling process Bakers’ difficulties could also result from a fault in technique or in some other ingredient, said the committee's submission.
With the exception of the Australian wheat crop which was below normal standard in 1959 and of the 1961 New Zealand crop, which sprouted on a widespread scale, quality improvement in flour had been maintained generally since 1953.
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Bibliographic details
Press, Volume CI, Issue 29798, 14 April 1962, Page 8
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133“QUALITY GOOD” Press, Volume CI, Issue 29798, 14 April 1962, Page 8
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