QUALITY IN FLOUR.

Dominion, Volume 2, Issue 521, 31 May 1909, Page 8

QUALITY IN FLOUR.

■ i ■ . ~ ~~ ' i Quality in; flour, which means chiefly great capacity to absorb water in bread-making, depends as much on the' amount of, sunlight as on- tho variety of the wheat. Sun'heat is not . so important. Right , in the north of (Janada, where tho summer days possess arctic length, just as the wintor days aro of arctic brevity, somo of the best wheat in the .world is jjrown. The quality ' of Australian wheat is probably due as much to the typical clearness of Jhe Australian skies as it is to tho .summer warmth, and to the, plant-breeding, which has been very, activo in that Continent. The quality of, Australian ,uour, of v"uioli, Npw iiScalaud bikoi'S pur-

chaso a-cortain quantity to mix with Now Zealand Hour, is highly praisfcd by Mr. John Kowe, the ' Victorian Government's representative, who conducted tho bread-baking tests at the Franco-British Exhibition. Hp Bays that for colour, flavour, and bulkincss of loaf, tho Australian Hour proved its superiority over all others tested. Tho hundreds of bakers who interested themselves ill the tests-agreed that* there ; would 1)0 a splendid market for' Australian .flour if regular supplies could bo guaranteed.