VARIETIES OF BREAD

Taranaki Daily News, 7 September 1935, Page 6

VARIETIES OF BREAD

BAKERS MEETING COMPETITION. SPECIALTY LINES IN AMERICA. By Telegraph—Press Association. Auckland, Sept. 6. Mr. H. E. West, a chemist at the Wheat Research Institute, who returned to-day after three months’ investigation overseas, said that the industry in America had been faced with severe loss, owing to the steadily decreasing consumption of bread, but great advances had been made in giving the public greater variety, not only in shape but in taste. The big bakery firms were now making 30 or 40 specialty lines. He found research going on everywhere he went. In America the Government had institutes similar to New Zealand’s, but every big mill had its own laboratory. . Outside industries were assisting, for instance, the dried milk and biscuit industries. Their discoveries were made available to the milling and baking industry. ... At Ames he found fine work being done in utilising the waste agricultural materials. Cornstalks, wheat, straw and sugar cane were treated and compressed into the form of fibre bread. Mr. West said that flour was graded differently in the United States, and it was difficult to make a comparison. Commenting on the general outlook. Mr. West said that the crops in the southern regions of America had been almost obliterated by drought, wind and sandstorms. In the north the crops were badly affected by rust, some yielding no more than 12 bushels to the acre. Canadian crops were good, but in both countries the yield would be below average. That would not affect the market, because there was a heavy carry-over.