N.Z. BREAD

Grey River Argus, 4 March 1937, Page 2

N.Z. BREAD

Better Than American 9 VISITOR’S TESTIMONY. (Per Press Association.) CHRISTCHURCH, March 3. Surprise at the recent' drastic criticism of the quality of New Zealand bread was expressed yesterday by Mr Ernest Cooke, a mueh.travelled American from Kansas “Some folk must be very hard to please,” he commented. “They should try some American bread for a change, and that would surely silence their complaints. To me New Zealand bread is more like home-made bread and one can’t better that —than any other bread that I have tasted. It is definitely better th'an Australian bread, and is very wholesome. “The bread sold in America lacks the substance of the New Zealand loaf and is certainly its inferior. In the States, the bread is all puffed up with air—-it is a very light loaf, and because lof that, my own family ;eat home-made bread. The American loaf is good the first fiay, after which it rapidly depreciates in quality. I think the bakers of New Zealand, and the, wheat industry generally, are to be complimented on the good bread placej at the disposal of the public.” Mr Coolje said that the New Zealand bakers had only one thing to learn from the Americans, and that was in the wrapping of loaves, Thicughout America loaves were completely wrapped in waxed paper and sealed by machinery. They wer e not touched by hand.