Bakers Comment On Quality Of Flour
WELLINGTON, July 6. Bakers did not say that their flour was inferior, but they did not know what to expect from time to time and could not depend on its qualitv, said the president of the Wellington Master Bakers' Association (Mr. H. E. Fairey) today. He was commenting on a state ment by the Minister of Industries and Commerce (Mr. Noi'dmeyer) that the Australian wheat supplied to New Zealand was eertified as f.a.q. milling quality. Mr. Fq,irey said, the f.a.q. quality on this OefdSStofl was very much below the f.a.q. quality received from Australia in the past. Sometimes bakers got a good spin, but at other timqs they received flour that would not inake a decent loaf of bread. He himseif liad sent back three lots of flour as unsuitable for bakers' use after it had been tested. What bakers would appreciate would be some rnethod wherebv flour not up to standard quality for bakers should not be issued to them. It could be used for stock food. Ou the questxon of a higher flour extraction rate, ' Mr. Fairey said that bakers - could not be expected to make a good loaf with 80 per cent. extraction, irrespeetive of where the wheat caine from.
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Chronicle (Levin), 7 July 1948, Page 5
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209Bakers Comment On Quality Of Flour Chronicle (Levin), 7 July 1948, Page 5
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