Up with the best
“We conclude that Hilgendorf is equal to the best United States wheat offered on this occasion and slightly below the Canadian. In any case Hilgendorf is clearly in the same class as these wheats.”
This statement of the Wheat Research Institute reported to the last meeting of the Wheat Research Committee confinns that Hilgendorf wheat has a baking quality comparable with North American wheats.
It is based on a comparison of United States and Canadian wheats and Hilgendorf made by the institute.
In July the Wheat Board; received a number of samples of North American wheat for evaluation and the institute was asked to carry out milling and baking tests. "The samples covered a wide range of quality but we observed that the best of these wheats were similar in baking performance to Hilgendorf,** the report said.
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Bibliographic details
Press, Volume CXI, Issue 32797, 23 December 1971, Page 10
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141Up with the best Press, Volume CXI, Issue 32797, 23 December 1971, Page 10
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