QUALITY OF FLOUR

New Zealand Herald, Volume LXXVI, Issue 23338, 5 May 1939, Page 10

QUALITY OF FLOUR

REPORTS OF BLEACHING DENIAL BY WHEAT COMMITTEE [bt TELEGRAPH OWN correspondent] CHRISTCHURCH, Thnrsday Recent public statements that flour in New Zealand is treated by some bleaching process has caused a large number of inquiries to reach the offices of the Wheat Committee, both from bakers and the public. The general manager of the Wheat Committee, Mr. R. McPherson, said yesterday that there was no bleaching of flour in this country, either chemically' or otherwise, because bleaching was prohibited by law, and because there was no demand in New Zealand for bleached flour. Mr. McPherson stated that all the flour produced and consumed in New Zealand is sold through the agency of the Wheat Committee, and that "adequate steps are taken to ensure that it conforms to the highest standards of quality and purity. Sucli steps include regular examination and tests of flour bv officers of tho Department of Scientific and Industrial Research. There would in any case bo no advantage to be gained by bleaching flour in New Zealand, as is tho practice in certain other countries, because here in New Zealand the public has always been accustomed to bread made from unbleached flour. There was an ample'supplv of wholemeal flour on the market, Mr. McPherson added, and as a protection to tho public, and to ensure thas bread described as "wholemeal" is true to description, bread may not be sold as wholemeal unless it conforms to Government standard in respect of flour used. It is therefore open to every member of_ the public to choose between white bread and wholemeal bread, and whichever type of bread is chosen, it can bo relied on to be made from flour of the finest standard and quality.