APPLE FLOUR USED
Bread baked from apple flour is a tasty innovation in Seattle, U.S.A. Each one and one-half pound white loaf contains the equivalent of a large apple. The milling of apples into flour is made possible by a vacuum dehydration process, which reduces the moisture to about 1 per cent.; the flour is then added to other dry ingredients used in the bread mix, including a proportion of wheat flour. Due to the presence of apple pectin, apple bread does not dry out like ordinary wheat breads, and so can be used to the last slice. A ton of apple flour calls for fifteen tons of apples.
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https://paperspast.natlib.govt.nz/newspapers/EP19381205.2.37
Bibliographic details
Evening Post, Volume CXXVI, Issue 135, 5 December 1938, Page 7
Word Count
109APPLE FLOUR USED Evening Post, Volume CXXVI, Issue 135, 5 December 1938, Page 7
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