CANTERBURY WHEAT
BREAD-MAKING QUALITIES BLENDED FLOUR SUPERIOR Comment on tho qualities of a loaf of bread mado entirely from Canterbury flour havo been mado by Sir. A. M. Seaman, president of the Auckland Chamber of Commerce, in replying to Sirs. K. A. Hotchkin, of Canterbury, secretary to the Empire Service League, who recently sent him a specimen of bread. In doing so, Mrs. Hotchkin said that Auckland peoplo had the idea that Canterbury wheat would not make bread.
In his reply, Mr. Seaman said ho had no knowledge of such a statement regarding Canterbury wheat having been made by the chamber, although ho believed it was tire generally accepted view that better bread could be made, more easily with a blended flour than with all Canterbury flour. As an ordinary consumer, ho was of tho opinion that the loaf received, although good bread, was rather too friable and in this respect distinctly inferior to tho bread used in Auckland. Regarding the flavour, there was little to choose between \lie Canterbury sample and local bread.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21289, 16 September 1932, Page 12
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174CANTERBURY WHEAT New Zealand Herald, Volume LXIX, Issue 21289, 16 September 1932, Page 12
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