QUALITY OF BREAD

New Zealand Herald, Volume LXXIII, Issue 22475, 20 July 1936, Page 5

QUALITY OF BREAD

CRITICISM REBUTTED HIGH IN FOOD VALUE ADDITION OF MILK TO LOAF Criticism of the quality of tho bread submitted in the bakers' competition at the Auckland Winter Exhibition, which was made in the report of the judges, Mr. A. D. Cornes and Mr. C. Buchanan, was rebutted by Mr. A. E. Aldridge, director of Kelvin Industrial Laboratories, Limited, consultants to tho bread trade, when commenting upon their remarks on Saturday. Tho judges stated that the quality of the bread was very poor, except in the ease of certain entries, and attributed this to the inferior wheat this season making it very difficult and expensive for bakers to make a good loaf, especially from a health point of view. Mr. Aldridge said that for many years the laboratories had been examining breads and flours in New Zealand, and as the result of a full analysis of many hundreds of samples of New Zealand bread, and comparison with bread overseas, he was of tho definite opinion that from a food value point of view a loaf in New Zealand to-day was no less in value than bread from practically any part of tho world. "Admittedly this year's wheat does present difficulties to the baker in the production of a satisfactory loaf when viewed from a physical or general appearance standpoint," said Mr. Aldridge. "It certainly calls for a greater degree of skill on the part of the baker to produce u loaf of the standard of previous years." Mr. Aldridge added that one distinction between New Zealand and Canadian flour was that tho protein content of the latter was slightly higher, but the chief distinction was not the quantity so much as tin* quality—but only when viewed from a physical angle. Furthermore, it was a common practice nowadays for tho New Zealand baker to supplement the natural protein content of New Zealand flour by the addition of milk. Not only did this increase the protein percentage, but it added to the nutritional value of the loaf, as milk or animal proteins were biologically ol* greater value than the flour proteins. "The combination of the two types materially adds to the food value of our bread, and it can be said that the average bread as made in New Zealand to-day is no less in nutritional value than loaves of previous years or bread from any other country in the world," said Mr. Aldridge

FRUIT IN LONDON DOMINIONS' SHIPMENTS APPLES DISAPPOINTING (Received July 19, 5.5 p.m.) LONDON, July 18 New Zealand and Australian apples totalled only 74,000 boxes and no pears. The bulk of the offering was rather mature and the market was dis- j appointing. It was further prejudiced by the Jervis Bays Stunners, most of which were landed in a "suffocated" condition, causing buyers to lose confidence and adversely affecting Stunners by other vessels. Heavy quantities of New Zealand from cold store are offering. Moreover, Italian fruits are already appearing on the market. Stunners offered at Liverpool from the Themistocles, Westmorland and Otaio, also showed signs of "suffocation." New Zealand apples by the Hobart, Port Gisbctrrte and Hororata are quoted as follows:—Granny Smiths, lis 6d to 13s 3d; Sturmers, 6s 6d to 7s 6d. Tasmanian Sturmers, 3s to 7s 6d; Granny Smiths, 13s to 14s. Victorian Granny Smiths. 9s 3d to 12s 9d. • GOLD AND SILVER QUOTATIONS IN LONDON (Received July 10, 5.5 p.m.) LONDON. July 18 Fine gold is quoted to-day at £6 18s 9d an ounce, compared with £6 18s 10c] yesterday, and £6 18s lid on Thursday. Silver was quoted yesterday at 19jd an ounce spot and forward, compared with 19 11-16 d, both positions, on Thursday.