§ 35. Mr. W. THORNEasked what amount of imported white flour is allowed 1086 to be used by the London master bakers; the amount that is allowed to be used by the London master bakers; and the amount that is allowed to be used by the Scottish master bakers?
§ Mr. CLYNESThe maximum percentage of imported flour that bakers can use at present in the manufacture of bread is 25 per cent. in the case of England, Wales, and Ireland and 50 per cent. in the case of Scotland. The reason for the higher percentage in the latter case is that Scotland is so greatly undermilled that before the War Scottish bakers used a much larger quantity of imported flour than other parts of the United Kingdom, and had, in addition, considerable quantities of home-milled flour sent from England.
§ Mr. THORNEIs the hon. Gentleman aware that under this differentiation the bread in Scotland is certainly much superior to the bread in England, in consequence of the white flour?
§ Mr. THORNEI am satisfied with the South.
§ Mr. CLYNESI am not aware of it, but it may well be so, in view of the facts I have mentioned.
§ Mr. GULLANDIs it not a fact that the Scottish bread was always superior to the British?