MORE BROWN BREAD

New Zealand Times, Volume XLVII, Issue 10958, 21 July 1921, Page 4

MORE BROWN BREAD

FOOD FOR ACTIVE CHILDREN, 3IEDIOAL EXPERT ADVOCATES ITS USE. It is not generally regarded tha c the production of the wholesome brown bread is lessened by tbe butcher or the sausage maker, and yet when addressing the Education Board at the monthly meeting yesterday, Dr Wilkins showed how the sausage maker did influence the production of wheatmeal bread. .Dr Wilkins stated that the nutritioafil value of wheatmeal bread had been firmly established as a fact, and he advocated its consumption. The Master Bakers’ Association haded him that, as a result of the propaganda work carried out last year, double the quantity of brown bread being baked now as compared with then. There were difficulties, however, to be met with. If the bakers had brown bread left on their hands fox instance, the sausage makers would not take it as it would not absorb as much water as white bread and consequently would produce a heavy sausage. (Laughter). Mr Moss remarked that he had been notified of complaints that brown bread was * not made with proper wheatmeal on account of the Government regulations forbidding the milling of wholemeal. Dr Wilkins replied that there was no regulation preventing the manufacture of wheatmeal. which was easily obtainable. If people were to insist on procuring wheatmeal bread, tbene would be no difficulty in supplying them, as bakers had stated that if tV* public wanted brown, bread, well they would simply have to bake it.