FLOUR QUALITY

New Zealand Herald, Volume 78, Issue 24131, 25 November 1941, Page 6

FLOUR QUALITY

BREAD JUDGES' YIEWS TRADE DISAGREES NO COMPLAINTS FROM BAKERS Exception to the statements b judges at the Nelson Agricultural and Pastoral Society's Show that the l ow standard of the New Zealand cham pionship bread competition was due to the use of New Zealand flour has taken at meetings of master bakers i a the Auckland Province.

A statement issued by the Auckland Master Bakers' Association yesterda ■ states: "It is regretted that tho judges should have seen fit to disparage Nm?Zealand flour and New Zealand bread* By so doing the judges have belittled the efforts made in this country to meet war conditions. The shortage of space available on, vessels from Australia and Canada has reduced the quantity of imported flour and wheat and for some time New Zealand fl our has been used by the baking trade with good results. "The judges at the Nelson show, who are not well known to Auckland bakers are perhaps not aware of the excellent work which has been carried out by the New Zealand Wheat Research Institute, the cost of operating which is shared by the bakers," continued the statement. "Encouragement f or the growing of the best types of wheat for bread-baking and the elimination of poorer types has resulted in great improvement in New Zealand wheat in recent years,- and the institute is re- ~ garded overseas as doing most vainable work." The Wheat and Flour Controller Mr R. MacPherson, attended a meeting of the Master Bakers' Association i Q Auckland and was assured that the bakers have no complaints with the quality of New Zealand flour as at present supplied. The following resolution, which has been endorsed by meetings of the Thames Valley and Waikato bakers was placed on record by the meeting;— "Remarks of the Nelson judges have come as a surprise to this meeting of master bakers, as under the existing war conditions, where only New Zealand flour can be made available to the trade, it has been found quite practicable to produce good commercial bread."