BREAD “IMPROVERS”
Calcium Sulphate Element By Telegraph.—Press Association Christchurch, June 2C. For a number of years the Health Department has refused to allow the importation into New Zealand of mineral bread improvers, although they are regularly used in most other countries. The Wheat Research Institute has been active in asking that the prohibition should be removed, but so far has been unsuccessful. At the quarterly meeting of the institute to-day the director. Dr. F. W. Hilgendorf, said it had been established that there was a definite connection between a calcium phosphate improver and the development of bone and teeth in human beings. He said it was at least arguable tint the reputedly had state of the teeth of New Zealand children was due in part to lack of added calcium sulphate in their chief article of diet. Purified calcium phosphate was not at present made in New Zealand, he said, but it could be made as cheaply here as elsewhere. The amount recommended was 9 ounces to a sack of flour and the added cost would be about sixpence a sack.
"It appears that it will be rather hard for the department to refuse permission for the use of improvers now,” said the chairman, Dr, H. G. Denham. “It is a new line of attack for us.”
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Bibliographic details
Dominion, Volume 28, Issue 226, 21 June 1935, Page 8
Word Count
217BREAD “IMPROVERS” Dominion, Volume 28, Issue 226, 21 June 1935, Page 8
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