Report of the Conference on the post-war loaf : presented by the Minister of Food to Parliament by command of His Majesty, November 1945.

  • Conference on the post-war loaf (1945 : London)
Date:
[1945]
Catalogue details

Licence: Public Domain Mark

Credit: Report of the Conference on the post-war loaf : presented by the Minister of Food to Parliament by command of His Majesty, November 1945. Source: Wellcome Collection.

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    For cakes as well, soft low extraction flour is essential and a proportion of this must be imported, e.g. Australian. In some cases attention must be paid to granularity. Biscuits and cakes, large quantities of which are exported, are not made for quick From this angle the type of flour used is of first importance. High extraction flour is known to deteriorate in storage more rapidly than that of low extraction and tends to develop a beany or musty flavour. The effect of this on the after life of the products made from them may be profound resulting in process of time in defects ranging from rancidity to staleness. In illustration of this the extreme case may be noted that if fatty doughs containing wholemeal are left for several hours they become rancid and quite unusable. Quality. Quality is dependent on attractiveness, palatability and.general good condition. To compete in overseas markets the highest quality is necessary and it is certain that no overseas trade could be built up with cakes and biscuits made from high extraction flour in any countries where these products were made locally from low extraction flour. . Content of Vitamins in Flour. From the cake and biscuit manufacturers’ point of view there is no doubt that if the vitamin content of flour were to be standardised the overwhelming majority of opinion would demand fortification of low extraction flour rather than the use of high extraction flour. Summary. 1. Cake and biscuit manufacturers require complete freedom in the selection of flour both from the point of view of extraction and also of country of origin. 2. Compulsory use of high extraction’ flour would very adversely affect the cake and biscuit industries. 3. The public will voluntarily buy only a limited quantity of biscuits made from high extraction flour. 4. Overseas trade would be adversely affected by the use of high extraction flour as the keeping quality of cakes and biscuits made from it is inferior to that of those made. from low extraction flour. — 5. Cakes and biscuits made from high extraction flour would not sell in countries in which goods made from low extraction flour were available. for making cakes and biscuits. 7. Cakes and biscuits with maximum attractiveness and palatability can only be made from low extraction flours. 8. If cake and biscuit flour is to be standardised in respect of vitamin content the opinion of the industry is strongly in favour of fortification as against the use of high extraction flour. g. A proportion of imported flours is needed for cakes and ‘biscuits. Flours milled in this country from imported wheat are not satisfactory. 10. Cakes and biscuits are of high food value which varies according to the _ingredients. : On behalf of the Cake and Biscuit Manufacturers’ War Time Alliance, Ltd. j . G. BAILEY, Secretary. PUBLISHED BY HIS MAJESTY’S STATIONERY OFFICE ‘ Ty To be purchased from York House, Kingsway, LONDON, W.C.2 429 Oxford Street, LONDON, W.] P.O. Box 569, LONDON, S.E.1 13a Castle Street, EDINBURGH, 2 1 St. Andrew’s Crescent, CARDIFF 39 King Street, MANCHESTER, 2 Tower Lane, BRISTOL, 1 po 2 Edmund Street, BIRMINGHAM, 3 _- 80 Chichester Street, BELFAST or from any Bookseller 1945 | (Reprinted 1951) Price 9d.net Multi Machine Plates, Ltd. Wrll25-K3-8468 Pia Z