| The New STANDARD LOAF Iwiii soon he ©si the market There is a world shortage of wheat. ^ Econorny in its use is essential. " New Zealand Mills are increasing their flour extraction rate from about 73% to 80% — that is, they are using about 7% more of the wheat grain in the production of fiour. The increase in the extraction rate will mean an increase in the nutritive value » — of the bread, and ali things made from the I 13 new ,lourJ. 1 The texture and flavour of the new loaf will not be very much different from that of the white loaf, though the extra wheat-germ content of the flour may colour it a little. However, much of the valuable nutritional minerals (such as iron) and the vitamin B factors (especially vitamin B-l) will be retained. In the highly-refined white flour to which g we have become accustomed a big 3 proportion of them was discarded. And try saving bread at home, too. By eating more potatoes and less * bread, you, as an individual, will Wjm help to make our wheat go further. KEEP THIS ANNOUNCEMENT FOR FUTURE REFERENCE v 20b
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Chronicle (Levin), 1 June 1946, Page 3
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191Page 3 Advertisements Column 2 Chronicle (Levin), 1 June 1946, Page 3
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