Wheat Tests Satisfactory
The baking quality of the first of the current season’s wheat crop is almost as good as it was last year, when it was very good, according to Mr R. W. Cawley, director of the Wheat Research Institute The institute has only had about 50 samples, but the baking score has generally been in the high thirties out of. a possible of 50 points. This is regarded as a good testing score.
The samples tested have come mainly from North Canterbury.
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Press, Volume CV, Issue 30959, 15 January 1966, Page 12
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84Wheat Tests Satisfactory Press, Volume CV, Issue 30959, 15 January 1966, Page 12
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