NEW ZEALAND BREAD

Evening Star, Issue 19840, 13 April 1928, Page 9

NEW ZEALAND BREAD

IS OUR FLOUR INFERIOR? “ YES," AND " HO." IS THE ANSWER OPINIONS FROM THE BAKERIES. That New Zealand everyday white “pan” bread was the worst in the world was the opinion expressed yesterday by a visitor from overseas, and as a result an article on the subject appeared in last evening’s issue. As is only natural such a sweeping criticism has aroused much comment, and it is only fair that a chance to reply to tho assertions should be given to the local bakers. It was with this object in view that a ‘Star’ reporter set out this morning to secure a number of interviews which might clear up the point. The gist of the matter is that, if there is anything wrong with our bread, tho poor quality ol the flour, so it is alleged in one quarter, is to blame. Another contention is that the Flourmillers’ Association, by the methods-it employs in dealing with the disposal of its commodity, is not acting in the best interests of the bakers, who, it is stated by one man, cannot get the stuff tney ask for. Others, again, cannot see any fault in either the flour or the bread. Here is what ono baker has to say: “There is no doubt that our broad is not as good as it should be, but that is not the fault of the bakers. In my opinion New Zealand flour is the worst in anv country of the world. I have worked with Russian, Canadian, and Australian flour, and it is my experience that our own is not to ho compared with any of them. The majority nf onr bakers would not use athe dominion’s flour the way it is at present if they could get the Australian article. But there is a big duty ou tlie latter, and we cannot nfford to get it in. If we could procure it wo would get much better yields, for we could make two more loaves out of a sack of Australian flour than is the case by using our own.” He went on to say that the chainpion baker at the last Auckland Exhibition used nothing but Canadian flourthere were no other loaves in the exhibition to compare with his. If overseas flour could he obtained at no more than 30s a ton more than tho article, it would pay bakers to use it. for the flour of tho last seven or eight years had been very poor. Tho second interview resulted in a totally opposite opinion being expressed. This baker stated emphatically that he considered our bread was as good as any other. The harvest had been exceptionally good, and both tho<wheat and flour wore excellent. The latter was as good as any which came into the country. . ,

"Tho individual who complained must have something wrong with his digestive organs,” he concluded. “He can’t he of the same physique as New Zealanders—not as hardy. Yon would not have to travel far abroad to find worse fionr than ours.”_ A. third baker maintained that it was not fair to judge the countii’.s bread by the loaves a traveller, who evidently hal been staying at hotels, would have to eat. Hotels were often supplied with bread at a cut price. U 1 course, this did not concern them all, but, generally speaking, what the travelling public got at hotels was not a fair sample. “1. have no fault to find with local flour,” finished the speaker. “1 think the man who gave you the material lor that article must have a bad stomach,” laughed still another baker. “ However, if he is comparing New Zealand bread with that of the Continent, he is, to my mind, cpiitc all right. We arc considerably hampered hern by a bng-bear in the form of tho Flonrmillers’ Association, because we cannot get .the flour wo want. Years ag i, before the association came into existence we could get six or eight lots of Hour, whereas to-day we can get only one flour in. We must take it. To obtain the best results it is necessary to have a blend of flours, and as we can not get different flours together this is impossible at the present lime. The speaker opined also that New Zealand yeast was not as good as the D.C.L. yeast used at Hom 6. Another important aspect oi the position was that local bakers were hampered by the restricted hours of working, which numbered forty-six a week. Although, personally, be was not up against Hie short, hours, the conditions ol working were so stringent that very oltcu when a certain amount of Work had to be pun through it had to be rushed, with the result that the bread was not m the same street as that oi thirtv cr forty years ago. in tho south particularly they were all hampered. They could not start before a certain time, and, naturally, there was a rush of competition to get-the stnlt out. to obtain the best results one bad to take the material cold, or tho flour would have no body in it The poorer the flour tho slower and colder it must be worked. “ For three years I. was m Wanganui.” said the speaker, “and about that time we had an open market. We were able to get Australian flour, and I must *i,v that bread was as good as J have ever tasted. American’ wheat is much siiivcrioi to ours. Long rolls, which one sometimes sees on American boats that come hero, arc verv good. In England the bakers can get” a" blend of English and American flours.” , , .

Still another baker declared that he did not see where any fault could bo found in tlio local bread, although it was a fact that each year Now Zealand was starved lor wheat, with tho result that there was never a surplus whicli could bo set aside to mature. Naturally, this would affect our bread, but, nevertheless, during a trip he made to Australia eighteen months ago, he had formed the opinion that tho dominion bakers had nothing to learn from those across the Tasman Sea. And this despite the fact that the Australians had the use of matured wheat In his own bakery he obtained good results by using blends of Australian. Canadian, and local Hour.