WHEATMEAL BREAD.

Hawke's Bay Tribune, Volume XII, Issue 241, 25 September 1922, Page 7

WHEATMEAL BREAD.

STANDARD FIXED BY REGULATION. The Department of Health has recently gazetted a new regulation under the Sale of Food and Drugs Act prescribing a standard for wholemeal and brown bread. Briefly stated, the regulation provides that in future all brown bread shall be prepared from wholemeal, and not from any so-called brown or wholemeal flour which is only an admixture of white flour with the bran or other constituents of the w heat grain. All bakers have been instructed that they must comply strictly with this regulation in the preparation of brown bread. This will mean that the public who use brown bread in their daily dietary will he presented with a loaf of a somewhat different appearance to what they have been accustomed. It will he smaller in bulk, though not necessarily lighter in weight, and darker in colour and denser in texture. These changes do not indicate that the bread is more indigestible than the light brown, spongy loaf hitherto provided. On the contrary, it will be found that the new style brown bread, particularly if eaten a day old. is quite as digestible as the old familiar brown loaf. What is of importance is that it contains considerably more nutriment than the old type bran and flour loaf.