WHEAT TESTING.—This photograph taken at the Wheat Research Institute in Christchurch this week shows a mini-loaf of bread, weighing slightly less than 3oz, on which samples of wheat are assessed for baking quality. The samples are sent into the institute by merchants and milled into flour, which is then mixed into a dough in the specially-designed mixers seen in the background. This dough is then baked into a mini-loaf. About 50 grams of flour are used in the loaf.
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Bibliographic details
Press, Volume CXI, Issue 32797, 23 December 1971, Page 10
Word Count
79WHEAT TESTING.—This photograph taken at the Wheat Research Institute in Christchurch this week shows a mini-loaf of bread, weighing slightly less than 3oz, on which samples of wheat are assessed for baking quality. The samples are sent into the institute by merchants and milled into flour, which is then mixed into a dough in the specially-designed mixers seen in the background. This dough is then baked into a mini-loaf. About 50 grams of flour are used in the loaf. Press, Volume CXI, Issue 32797, 23 December 1971, Page 10
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