WHEAT-MAIZE BREAD.
EXPERIMENTS OF A FAMOUS CHEF. An interesting experiment, whieh ini the result may materially affect the. composition of the loaf as supplied to the poorer classes of the community, l,a« just been made 'by M. Eseollier, the chef of the Carlton Hotel, London, .it the instance of the Agent-General for Natal. Sir William Anbnckle. 11. Eseollier made; a loaf which contained throe-parts of wheat Hour to two-parts of Xatal maize meal, and was enthusiastic as to the result. The bread was not quite so white as that made from superfine wheat flour, but it was declared to bo of excellent flavor and most nutritious, while the cost was consideralbly In-low flja't of bread made from all-wheat flour-. Mr. C. W. F. llarrls'on, the commercial agent to the Xatal (iovernmeiit in London, said that careful calculations, based on normal prices, showed that a quartern (41b) loaf made of three-parts wheat Hour ami two-.parts maize meal could lie. sold at least one penny cheaper than one made entirely from wheat flour.
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Taranaki Daily News, Volume LII, Issue 121, 19 June 1909, Page 4
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171WHEAT-MAIZE BREAD. Taranaki Daily News, Volume LII, Issue 121, 19 June 1909, Page 4
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