Bread Below Quality It Should Be
WELLINGTON, June 15. Bread at present- is not of tbe quality that the public are entitled •to receive, said the president of the Wellington Master Bakers' Association, Mr. H. E. Fairey, today- He said that bakers were concerned about the quality, which had been adversely afiected -by the low quality 'of the wfieat and flour. "There is nothing the bakers can do about it 'unless they receive a higher .quality pf flour," added MrFairey. The Australian wheat had n.ot been up to the standard' expected and flour produced at 80 per cent extraction was not qf'good haking quality, ' ; ' "Eighty per cent extraction makes if ai.most imPQssible .to pro,duce ftour of good quality,"' he continued. "We haye been making epdeavours to have an improvpment b.rought about as we believe bread should be of better quality, and we have been pressing for a lower extraction rate."
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Bibliographic details
Chronicle (Levin), 15 June 1948, Page 5
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150Bread Below Quality It Should Be Chronicle (Levin), 15 June 1948, Page 5
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