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AUSTRALIAN AND NEW ZEALAND FLOUR

I — i BKTiATrVE MERITS. (Fbom Oub Own Cokeespohihsjtt ) .WELLINGTON, August 12. . "Km a ■view to correcting rcusapprehen siona as to the respective merits of Aus trail an _ and New Zealand flour, a mer chant informed the Wellington Post tha the real oanse why Australian flour was re quired was becauso of its greater strength a U P ro ,? f of „ ttl ' 3 110 stated that by usinc Australian flour as against New Zealanc or a mixture of both there was a gain tc the baker of 9s 2d per ton, or one loaf ii every 1001b of flour; but, inasmuch as Aus tailian flour absorbed more moisturo thar New Zealand, allowance had to bo made for evaporation after baking. So far as Wellington was ooneerned, it was not correct to say that Australian fionr waa cheaper than that made from New Zealand wheat. On the contrary, Australian flour from Melbourne cost £15 10s net spot cash w^ e u re ?f South Island flour cost ±> 15 3s 2d, with 2A per cent, discount. Floui for New Zealand was selling free on board at Melbourne to-day at £12 17s 6d to £12 6d > and lQ s P"r ton more if from Sydney it was possible to buy an inferior flour at 10s per ton less, but such flour was not in demand in New Zealand. Bakers preferred Australian flour also for the reason tiiat it was stronger than New Zealand, and tne aough took loss time to "prove." He had ascertained from a local baker what was the proportion of Australian flour made up when New Zealand was used. The mixture was five parts of Australian to two of New Zealand. The flour used by one local nrm for July comprised 125 tons of Australian and 85 tons of New Zealand from the South Island. That indicated the requirements of its customers. No retail busim flour * and wero °, n 7, customers supplied. It was suggested that economy might be effected by th- use °f pure wholemeal for bread-making, as it would at the same time furnish the people with a bread which, in the opinion fcl lJkf'Y ™ cdlci j l authorities, was more healthful than the ordinary white bread. c , re P J y was that there was a demand Tho , po | lard that had to bo met. Ine chief obstacle was not raised by thek ~ e r f\ but H the public taste, which demanded a white bread. Brown bread was also ordered, but it was not necessarily wholemeal bread; in fact,-'it was often a concoction, bat it met any demand for brown, bread. If whole wheat meal bread were in demand the bakers would no doubt readily supply it. Almost every locality had its local taste, and therefore it did not follow that one kind of bread popular in Th« hit® W d be ._popular in another. 6 i>a f ers were guided by local preferences, for it was useless to produce aa article not generally saleable. This explained why bread made entirely from New Zealand flour might be takei in larger quantities m one place than another Aa fw e ? onom 7,' 1 whol ° wheat meal was* now a by millers at 2£ per cent, off fine flour, so that if that difference were passed ° D i consumer, it would represent a reduction of fd off every half-crown's worth of bread. He. thought that people who insisted on having white bread would not from motives of saving, turn from it to the wholemeal article.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/ODT19170813.2.60

Bibliographic details

Otago Daily Times, Issue 17081, 13 August 1917, Page 11

Word Count
591

AUSTRALIAN AND NEW ZEALAND FLOUR Otago Daily Times, Issue 17081, 13 August 1917, Page 11

AUSTRALIAN AND NEW ZEALAND FLOUR Otago Daily Times, Issue 17081, 13 August 1917, Page 11

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