§ 70. Mr. LEWIS HASLAMasked the Parliamentary Secretary to the Ministry of Food whether there is a definite and compulsory limit to the amount of cereals other than wheat in the constitution of flour now permissible for the baking of ordinary bread; if not, will he take steps at the earliest possible moment to fix a definite limit; will he consider the desirability of taking compulsory measures by which all flour for the making of ordinary bread shall be ground to such degree of fineness as the experts advising the Departments state will ensure the most nutritive and digestible qualities; and, while the committee of experts is experimenting with the view of overcoming the difficulties in the baking of bread made of flour in the constitution of which maize, beans, etc., form part, will he take means to safeguard the health of the public by allowing in the immediate future the milling only of 80 per cent, or 75 per cent. wholly wheaten flour for the making of ordinary bread?
§ Mr. BRIDGEMANThe answer to the first part of the question is in the affirmative. The machinery in different mills varies so considerably that it is impossible to prescribe a uniform standard of fineness for finished flour. Nor is it possible, in view of actual and prospective supplies, to revert, even temporarily, to the pre-war degree of extraction. The hon. Member may, however, rest assured that no effort will be spared to ensure the supply to the public of a digestible and palatable bread.
§ 72. Mr. MACMASTERasked the Parliamentary Secretary to the Ministry of Food what are the component parts of the standard loaf; and what provision is made to secure uniformity of standard and the prevention of adulteration of the bread standard prescribed throughout the United Kingdom?
§ Mr. BRIDGEMANThere is no standard loaf. The suggestion that the mixture of flour should be standardised throughout the country is attractive but impracticable. It is not, however, permitted to mix with wheaten flour anything save flour derived from rice, barley, maize, oats, rye, or beans.
§ Mr. FLAVINCould the hon. Gentleman say how much of the offals of wheat, such as bran and pollard, are mixed with the present standard loaf?
§ Mr. BRIDGEMANI am afraid I cannot say.
§ Mr. FLAVINIs the hon. Gentleman aware that offals coming from wheat, such as bran and pollard, are favourite feeding-stuffs for cattle among farmers, and that in their absence they are importing other feeding stuffs?
§ Mr. BRIDGEMANI must ask for notice of that question.