STANDARD BREAD
Sir,—Your correspondent "C.M." on this su'bject and others of lato in various publications liavo inferred, in fact "C.M," ears it is conclusively proved, that "standard" flour is hotter than our prascnt (lour from a' health point of view. Now, Sir, the pros and cons cf Ulig question were gone into pre-war in England, and the leading organ of tho baking and milling trade there finally summarised the position as follows:— ' The theory tlwt 'standard' flour is better from a dietitie viewpoint has not been substantiated. On. tho cpntrary, tests show the superiority of '.vhite flour." I have looked up several authorities on tho mailer, and caunot find any support for the "standard" theory—l am, etc., PHACTICAL. STUDENT. July 20, 3320.
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Dominion, Volume 13, Issue 254, 21 July 1920, Page 7
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122STANDARD BREAD Dominion, Volume 13, Issue 254, 21 July 1920, Page 7
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