§ 61. Mr. Banfieldasked the Parliamentary Secretary to the Ministry of Food whether, bearing in mind that the national wholemeal flour contains more moisture than white flour, he will advise bakers to adjust their methods of fermentation accordingly, and to ensure that the bread is thoroughly baked before being taken from the oven?
Major Lloyd GeorgeThe moisture content of national wheatmeal should not exceed that of white flour. All bakers have practical experience in the production of bread from high extraction flours and I do not consider it necessary to adopt my hon. Friend's suggestion.
§ Mr. BanfieldWill the Minister really consider that it is important that national wholemeal bread shall be satisfactory, that there are very grave differences between one baker and another as to the way the bread should be made, that, above all, it wants baking properly, and that it is really worth going into this matter?