REVITALISATION

Wairarapa Times-Age, 14 May 1941, Page 6

REVITALISATION

NATIONAL WHOLEMEAL LOAF The national wholemeal loaf is the first step taken by the British. Government in the production of bread designed to revitalise the nation through its daily loaf. The next step will be the introduction of the fortified white flour loaf. When that loaf arrives, bread production will be standardised, and, except for diabetic bread, the housewife may not be able to get anything other than the national wholemeal loaf and the fortified white flour loaf. The meal for the national wholemeal loaf contains 85 per cent extraction of the wheat, rich in vitamin 81, plus a little offal. also rich in BL Compared with this new loaf, white flour today contains only 73 per cent of the wheat berry, thus lacking in 81. but including some wheat oifal. The fortified white loaf will contain synthetic vitamin 81, plus calcium salts in sufficient proportion to make good the loss not only in the present-day loaf but also in other present-day foods. How much of the synthetic vitamin Bl and the calcium salts will be incorporated in the fortified flour will be decided by nine men—a committee representing flour and baking interests, biotechnologists and food research chemists.