Flour Extraction Rate
The extraction rate of flour from wheat in New Zealand will be reduced from 80 per cent do 78 per cent as from March 1. A previous announcement by the Minister of Industries and Commerce (Mr Nordmeyer) stated that the new rate would apply to all mills, and that the date had been selected, as the most convenient for the new harvest. Experience and special experiments had shown that 78 per cent was the minimum extractional rate at which the nutritional value can be retained in relation to the baking qualities of the flour, and a more attractive loaf would now be produced.
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https://paperspast.natlib.govt.nz/newspapers/BPB19490316.2.8
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Bay of Plenty Beacon, Volume 13, Issue 65, 16 March 1949, Page 4
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106Flour Extraction Rate Bay of Plenty Beacon, Volume 13, Issue 65, 16 March 1949, Page 4
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