BREAD NOT UP TO STANDARD: POOR FLOUR
(P.A.) WELLINGTON, June 15. “Bread at present is not of the quality that the public are entitled to receive,” said the president of the Wellington Master Bakers’ Association, Mr. H. E. Fairey, today.
He said bakers were concerned about the quality which had been adversely affected by the low quality of wheat and flour.
“There is nothing the bakers can do about it unless they receive a higher quality of flour,” added Mr. Fairey. Australian wheat had not been up to the standard expected and the flour produced at 80 per cent extraction was not of good baking quality. “Eighty per cent extraction makes it almost impossible to produce flour of good'quality. We have been making endeavours to have an improvement brought about as we believe that the bread should be of better quality, and we have been pressing for a lower extraction rate.”
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Bibliographic details
Gisborne Herald, Volume LXXV, Issue 22665, 16 June 1948, Page 6
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151BREAD NOT UP TO STANDARD: POOR FLOUR Gisborne Herald, Volume LXXV, Issue 22665, 16 June 1948, Page 6
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