§ 49. Mr. LEESasked the Minister of Health whether, in view of the world surplus of wheat, he will introduce legislation to increase the amount of flour in the four-pound loaf and reduce the amount of water?
§ Mr. GREENWOODI am about to set up a committee to consider the law relating to the composition and description of articles of food, and in the meantime I do not propose to consider the introduction of such legislation as is suggested by my hon. Friend.
§ 65. Mr. LEESasked the President of the Board of Trade if his attention has been called to an official Government publication in which it is stated that over 100 four-pound loaves are made by British bakers from 280 pounds of flour; and whether he can state what other matter is added to produce the result?
§ Mr. GREENWOODI have been asked to reply. I am aware of the statement referred to, and I am advised that the principal other constituent of the loaf is water, which is necessary for making the dough.
§ Mr. LEESHas the right hon. Gentleman any reports of the successful results secured from the baking of a loaf from Yeoman Seconds Wheat?
§ Mr. GREENWOODThat is a question which might appropriately be put to the Minister of Agriculture.
§ Mr. LEESMay I say that all three questions which I have put down on this subject have been transferred to diffrent Ministers.
§ Mr. MATTERSIs the right hon. Gentleman aware that a chemical substance known as "improvers" is used in British flour to make it hold more water?
§ Mr. GREENWOODThat may be so, but the amount by weight of other substances is merely negligible, and that is the point of the question.