MAKING THE PERFECT LOAF

Northern Advocate, 18 May 1934, Page 5

MAKING THE PERFECT LOAF

NEED IN BAKING INDUSTRY. ADDING THE ESSENTIALS. (By “Cardinal Point.’’) The use of milk products in the baking industry is a question of supreme importance from many points of view. As has boon pointed out in a previous article it turns ordinary white flour bread from an article of doubtful value .into one of the greatest concentrated sources of health and energy. I| provides an outlet for surplus, and at present, practically unsaleable, slum milk. If its use In the manufacture of bread was universal in New Zealand the accruing return to dairy fanners can readily be realised. The appearance, flavour, texture, colour and volume of the bread is immeasurably improved. It must be emphasised, however, that what is generally known as milk bread should not be confused with ordinary white flour bread made with milk. The former, of which there are many brands on the market, is a distinct type, and one which can almost be classed as a sort of bun or cake. It is not one that appeals to the palate for continued everyday use. On the other hand white (lour bread made with milk instead of water is, as mentioned above, an improved type of everyday bread. America's Lead. I’n a previous arlicle reference was made lo (he food essentials the miller takes away in milling the wheat to a colour to suit the public basic. 'The linker restores them when he uses skim milk. The proteins of milk are the best in all Nature. They are vastly more easily and completely digested than are those the miller removed in the bran. Milk is one of the best sources of vitamins known, and it Is also rich in mineral salts, particularly lime, which even whole wheat lacks in adequate amounts. .So, from the standpoint of nutrition, the white flour bread made with skim milk is the equal of wholemeal bread, with the exception of the fibre, whieh, of course, milk lacks. Fibre, however, is one thing that we need not worry about, because if is found very widely distributed in other foods which are found on everyone’s table. Lettuce, spinach, cabbage, asparagus, fruits, etc., contain it in much more palatable form than does loan. In the larger towns in the United States of America practically every baker turns mil his white dour ‘(.read made with milk, and it has been confidently claimed that before long water bread will be a thing of the past In that country. The more up-to-date and enterprising bakers were the first to adopt the process and others soon found that they had to follow suit as the American public, once it had tasted and

realised the food value of an immensely superior article, declined to accept the inferior product, Indeed, as long ago ns 1927, an American export on the subject stated: “The nutritional expert taught the baker that the use of milk in broad vastly improves its nutritional value,’’ and goes so far as to say: “The American bakers’ broad of today is not that of yesterday, nor indeed, like that of present-day European abroad.” To that one may add also, not like the average present-day New Zealand bread. Obsolete Methods. That Now Zealand bakers are beginning to realise that the old-fashioned methods of manufacturing mass production bread are obsolete, was manifest at the IO.TI conference of the Now Zealand Rakers’ and Pastrycooks’ Association. One speaker (here, a chemist, slated: “I do consider that, with increased yeast and added milk, no reasonable complaint could possibly be made against white flour bread. I further consider it will be ultimately necessary to educate the public as to the full benefits of this rich balanced food." He added that this would help sales and make plain that the value of a loaf was in the concealed qualities. “ Bread richer in yeast, and with liberal amounts of milk, should rightfully occupy first place in the ranks of the modern mixed diet Tor the reason that it is cheap, nutritious, palatable, good, and. easily and thoroughly digested," the speaker concluded. In a paper, “The Trend of Modern Raking," by Mr 11. B. West, of the New Zealand Research Institute, the subject was further emphasised, “Bread," stak'd Mr West, “is a national food—a. necessity; a food that is used three times a day." Bread was more nourishing, he continued, when it contained an animal protein, such as milk in one of its various forms. Cereal proteins were not perfect and required supplementing. To those people who made bread a large part of the.ir daily ration the addition of milk solids on the part of the baker was extremely valuable. Educating the Public. “dust how much do members of the trade know about the actual food value of this bread —food value in terms of 1’ s. d.? If bread costs 2d per lb., how much cheaper is it than meat at 4d per Hi. In terms of nutriment? Herein lies a mass of information which should be disseminated to the public by the trade. Surely it is possible to educate flic public to the to, al value of Such broad in comparison to other everyday foods?" the paper continued. “Individual enterprising bakers are carrying on such education every day. This helps, but what is really needed is a Dominion-wide campaign. I foci more than certain that if such facts were embodied In a series of articles, that not only the public would realise just how

reasonable and valuable is bread, but also many of the indifferent members of the baking trade would be quickened into a like realisation.” It is safe to presume that, like in America, once the general public understands the vital difference between ordinary white flour bread and white flour bread made with skim milk powder every baker will have to fall into line. An example is provided in one of New Zealand’s largest towns. A baker, a comparative newcomer, started adding skim milk powder to his bread. Now, a few years afterwards he has more customers than all the dozen or so bakers in the town put together. The change must come, and the change will not only benefit the nation ’s health and the dairy farmer’s finances, through the sale of skim milk, but the baker himself.— -‘ ‘ Waikato 'rimes.”