DOUGH OR BREAD

Dominion, Volume 8, Issue 2362, 19 January 1915, Page 7

DOUGH OR BREAD

WHICH SHALL BE WEIGHED?

At the annual conference of the New Zealand United Master Bakers' Association, held in Cliristch-urch last week, it was decided to approach the Government on the matter of the weighing of bread. At present it is illegal for a -baker to sell as a 21b. loaf any loaf weighing under that weight, and in order to counteract the evaporation which takes place during the baking process the dough for each loaf must weigh two or three ounces over the 21b. Even then it sometimes happens that the bread scales under the 21b., and on occasions bakers have been prosecuted and fined for the offence. At Home the bread had to weigh-in correctly. When purchased m a shop it is, as a general thing, weighed in front of the customer, and if it is short the deficiency is made good by what is called a "make-weight" whtch is either a small odd piece of bread or At the conference it was decided that tho Government should bo approached to urge that it shall be sufficient it tho dough weigh the 21b. and two or three ounces (whatever weight is decided upon) befpre the samo is placed in tho oven, rather than that the bread should always have to woigh full weight after the baking process. . It is only a few years since exactly the same proposition was made at a master bakors' conference held in Wellington, and the matter was token before the then Minister (the Hon. D. Buddo). The latter expressed some surprise at the nature of the request, and wished to know who was to pay the army of inspectors that would bo neoded for everv bakehouse in tho country every morning. Besides the public was not concerned as to how much dough there was bofore the bakuig.they wanted 21b. of bread, that and no less.