EXTRACTION RATE

Press, Volume CIII, Issue 30367, 17 February 1964, Page 12

EXTRACTION RATE

No Change Proposed (N.Z. Press Association) WELLINGTON, Feb. 16. Retention of the present extraction rate of 78 per cent in the milling of flour, approved by the nutritionist of the Department of Health, Dr. Muriel Bell, is recommended by the Committee of Inquiry into the Wheat, Flour, and Bread Industries. Dr. Bell considered that the present New Zealand bread met with general approval as to taste and texture. The committee finds that the strong criticisms of flour quality by bakers lay with the difficulty of converting it into palatable bread. “This in no way belittles the difficulties of the baker,” says the committee. “On the other hand, the manner in which he overcomes them is a tribute to his skill.” The committee says that extension of the list of permitted additives should be considered. Membership Of Committee

The Committee of Inquiry into the Wheat, Flour, and Bread Industries consisted of Messrs J. H. Macdonald (chairman) and R. G. Compton, both of Christchurch, and W- C. Stafford, of Timaru. Its first public sitting was held in Christchurch on April 6, 1962, and its last sitting on November 21, 1962. Most of the evidence was taken in Christchurch, but sittings ■ were also held in Auckland, Wellington, and Dunedin. In nearly eight months the committee sat in public for 41 days and took evidence from 62 witnesses representing 49 persons or organisations. It sent its report to the Minister of Industries and Commerce (Mr Marshall) on October 9 last.