BREAD IMPROVERS

New Zealand Herald, Volume LXXIII, Issue 22391, 11 April 1936, Page 14

BREAD IMPROVERS

PROHIBITION LIFTED ! CALCIUM ACID PHOSPHATE PERMITTED ADMIXTURE As a sequel to the prohibition of flour imports, the long-standing ban on the 'nse of "bread improvers" has been lifted by an Order-iri-Council gazetted on Thursday, to the extent of allowing the admixture with flour of calcium acid phosphate. The order amends the definition of flour contained in regulations made in 1924 under the Pure Food and Drugs Act, 1908. This definition laid down that flour must not contain any added substance; Calcium acid phosphate may now be added in a proportion not exceeding three-tenths of 1 per cent, "calculated oh a dry basis." This decision follows the embargo announced in 'February when the Government's wheat and flour control scheme was niade public. Previously bakers had been using considerable quantities of Canadian "hard" flour, equivalent to over 500,000 bushels of wheat a year, for admixture with Now Zealand flour, which they held to lack the gluten content required for satisfactory breadmaking. Economic Benefit For a number of years Now Zealand bakers have been agitating for the right to use mineral bread improvers such as are commonly employed in other English-speaking countries. Until now the demand has been resisted by the Health Department, in spite of the support given to it 'bv the Wheat Research' Institute.

'Arguments in favour pf bread improvers were summarised early Jast year ih a report by a committee of the institute. The committee stated that im» pro vers were used to make up a doificiency of certain natural substances which affected the action of starch or gluten. .Owing to the existing prohibition in New. Zealand, bakers were obliged to import flour' containing the needed natural substances. This practice involved great 'expense to the bakers', 1 detriment to the wlieatgrowors and aij unnecessary increase in cost to the consumer.

The committee strongly recommended that the prohibition should be lifted. If this were done, it said, the importation of Canadian flour would be greatly reduced, more employment would bo provided in wheatgrciwing and the com sumer would obtain better and cheaper bread.

Effect on Bonft and Teeth Dr. F. W. Hilgendorf, director of the institute, speaking in June, said it had been established that there was a definite connection between a calcium phosphate improver and the development of bone and teeth in human beings. It was at least arguable that the reputedly bad state of the teeth of New Zealand children was due in part to the' lack of added calcium phosphate in their chief article of diet. Dr. Hilgendorf added that purified calcium phosphate was not at present made in New Zealand, but it could, be made as cheaply h<*re aa elsewhere. The quantity recommended was 9oz. to each sack of flour, at an added cost of about 6d a sack. The proportion now allowed by the amended regulation is 9 3-soa. to a 2001b. sack.

FREE FLOUR DELIVERY EXTENSION OF THE AIJEA The extension of the free deliverV of flour to the Onehunga, One Tree Hill, Ellerslie and Mount Wellington districts has been announcer! through M*. W. J. Jordan, M.P., who has been itt negotiation with the Minister of Industries" and Commerce, the Hon. D. G. Sulliran. ,? ■ • 4 •" v -• - / The syfctem previously in operation provided for the free delivery of flour as far as Royal Oak and the Harp of Erin, beyond which limits a charge was made for delivery. Onehunga bakers complained that, al though they had to pay cartage of 10s a. ton for their flour, they still had to charge the same price for their bread as those in the city.