DOMINION FLOUR

Southland Times, Issue 23332, 16 October 1937, Page 8

DOMINION FLOUR

RECENT CRITICISM ANSWERED PRAISE FROM AUSTRALIAN VISITORS (United Press Association) CHRISTCHURCH, October 15. Recent criticisms of New Zealand flour have now been answered by the executive of the New Zealand Master Bakers’ and Pastrycooks’ Association. The association contends that the bread baked from New Zealand flours is not excelled by the loaf produced in Australia. The whole question was considered at a meeting of the executive of the association in Christchurch this week and a statement was made to a representative of Th - ' Press today by the president, Mr R. T. H. Norton, of Lyttelton. Speaking on behalf of the executive, Mr Norton said the criticism of New Zealand flour was ill-founded and they were at a loss to know why it had been made. Referring to the paragraph which appeared in the official journal of the Master Pastrycooks’ Association, published in Sydney on September 7, Mr Norton said this went to prove that the bread produced in New Zealand from New Zealand flour was equal to anything produced in Australia. Headed ‘Mr Frank Winslow likes New Zealand Flour’ the paragraph read as follows:—“I was very doubtful when I visited New Zealand (said Mr Winslow) as to the suitability of the flour over there for bread-making. During a tour of two months of the North and South Islands and eating bread manufactured by at least 50 bakers I always obtained bread that was tasty and sweet. I have also made an examination of the bread in shops and there I have seen bread equal to anything I have seen m Australia ** Mr Winslow was well known in Australian milling and baking circles, commented Mr Norton, and his opinion should carry weight. “At an even more recent date,” added Mr Norton, an Australian miller visiting New Zealand and travelling through the Dominion commented nost .favourably on the equality of the bread produced from New Zealand flour. This gentleman went to the extent of collecting samples of the bread to take back with him. It is, therefore, quite evident that the quality and standard of the bread produced in New Zealand impresses our visitors from Australia.