Quality of wheat poor
PA Wellington The Wheat Board should immediately declare Karamu wheat to be unacceptable as a milling grade variety because of the poor quality, the director Of the Bakers’ Association (Mr R. 4 Hickin) said. He said that the continued ! use of Karamu in flour production would lower bread quality. It would perpetuate problems which consumers had complained
t about since last year s Ka- , ramu had been used — rapid: •‘ staling, excessive crumbiness' t and poor volume of loaves, ' 5 This year's Karamu, with: • an average baking score of i ; 24.4, was even worse than: last year's, which was a low; *30.8. The mimimum score! acceptable to bakers was .34. | T In a report on this sea-i -son’s wheat harvest, the; • director of the Wheat. Re-j • search Institute (Mr R. wj ■ Cawley) described the qual-j I ity of Karamu as “abysmal", I
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Press, 24 February 1977, Page 11
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145Quality of wheat poor Press, 24 February 1977, Page 11
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