WHOLEMEAL BREAD
COMPARISON WITH WHITE BAKERS DO NOT AGREE Like the consumers and the scientists, the master bakers do not agree on the relative merits of brown bread and white. There was some discussion at the conference of the Federated Master Bakers’ Association yesterday. Mr. J. H. McDougall, of Brisbane, said “the duty of the baker is to give the public what it demands and not to criticise its likes and dislikes.” An indication of the trend of public opinion, said Mr. McDougall, was that bis output of brown bread in Adelaide had increased greatly during the last two years. A paper on “The Standardisation of Wholemeal and its Products” was read by Mr. G. C. Ba.rrett, of Victoria. Mr. Barrett contended the analytical content of meal should be the basis of standardisation rather than the regulation of the methods of milling. Actual wheat-meal milling was to be encouraged rather than the mixing of flour and bran.
“Rubbish” was the word used by Mr. E. J. Burbeak, of Adelaide, to describe statements made to the detriment of white bread. It was certainly not responsible fo.r modern ills.
Mr. H. R. Burton, ex-president of the association, said that the bakers’ part was to produce best quality bread of either variety.
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Bibliographic details
Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 5
Word Count
209WHOLEMEAL BREAD Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 5
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