STANDARD OF FLOUR

Press, Volume CII, Issue 30214, 20 August 1963, Page 14

STANDARD OF FLOUR

Good Results From Tests (N.Z. Press Association) WELLINGTON, Aug. 19. It was gratifying to learn of the high standard of flour being supplied to consumers, said the Minister of Customs (Mr Shelton) on his return from the monthly meeting of the Wheat Committee in Christchurch last week. Mr Shelton is chairman of the committee. A report by the Wheat Research Institute tabled at the meeting disclosed the testbake results on 166 samples of flour from all New Zealand mills submitted on behalf of the Wheat Committee for test from July 8, 1963, to August 2, 1963. All samples were graded by the institute as “well above f.a.q.” which means that all scored 34 points or better and had a good dough strength or better. This is regarded as a highly-satis-factory level of flour quality. “Of particular interest is that the tests of flour milled by South Island mills using 100 per cent. New Zealand wheat were equal to or better than those from North Island mills using predominantly Australian wheat,” said Mr Shelton. “It is confidently expected that when the new highquality Hilgendorf strains become available for milling purposes, still further improvement will be achieved in flour quality,” said Mr Shelton.