THIS FORMULA OF BREAD MAKING.

Grey River Argus, 6 February 1941, Page 2

THIS FORMULA OF BREAD MAKING.

[£To the Eanor. 1 Sir.—Being an experienced baker myself, I was a very interested reader of the letters submitted by two well-known bakers of this town, i notice Mr Elanchfield’s statement 'regarding “germ bread,” which bread could be, and possibly is in some cases, a real public “take down.’’ 1 have only once tasted a “germ” loaf (on e ' too many); and, looking over it, I found that it could be just ordinary wholemeal, coloured with a drop of cochineal, and charged at' double the price of th e true wholemeal loaf. 1 also notice that Mr Robertson quotes a rise in wages of £2 10s to £6 10s per week. I wonder if any baker in Greymouth (possibb one or two now and again) has ever paid wages as high as that to any one person. Usually a couple of apprentices, at 15s a week to start with, are employed, thereby bringing in mor e money to the coffers of a “poor” baker. I do agree on Mr Robertson’s point on the rising of the price of flour. But why should the public be made to pay more for the stuff made with these improvers, fats, chemicals, etc., in contrast to the sweet loaf of a few years back at only half the price? Hoping the public realise the meaning of the “modern” loaf, and go back to the real whole-meal loaf, I am, etc., “WHOLEMEAL.”