WHEAT RESEARCH INSTITUTE
INFERIOR FLOUR AND BREAD? [per press association.] CHRISTCHURCH, June 19. A request for the removal of restrictions on the use of mineral bread improvers will ho /node to the Minister for Industries and Commerce (the Hon. D. G. Sullivan) by the Wheat Research Institute. This decision was made by the Institute at its quarterly meeting. The- complaints of Iho .secretary, MB S. Green, of the Auckland Master Bakers’ Association, about the quality of flour being milled in New Zealand this year do not. appear to be borne out in Christcnurc-h. According to Mr Green, poor quality flour was resulting in an inferior loaf being baked. Enquiries here go to show there is no public complaint.
r’wo new wheats are to be put out for farmers’ use as spring wheats, according to the report of the Directors of the Wheat Research Institute (Dr. F. \V. Hilgendorf), presented at the quarterly meeting of the Institute. The wheats are both selections from mixed lines originally obtained from Portiigual.
Further experimental work with Cross 7 wheat, comparing it with Tuscan in commercial milling tests, was decided oil by the Wheat Research Institute. Commercial milling and baking trials made in the last three months were stated in the report of the director, *Jr Hilgendorf, to have been not altogether satisfactory.
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Greymouth Evening Star, 20 June 1936, Page 2
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218WHEAT RESEARCH INSTITUTE Greymouth Evening Star, 20 June 1936, Page 2
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