HC Deb 12 February 1941 vol 368 cc1371-2W
Sir E. Graham-Little

asked the Parliamentary Secretary to the Ministry of Food whether, in view of the prevailing confusion as to what constitution of the flour is required to qualify it to be called wholemeal, he will prescribe the formula to be used in the wholemeal loaf shortly to be supplied on the authority of the Ministry and designated as earning the subsidy?

Major Lloyd George

My Noble Friend is aware that the term "wholemeal" is loosely applied to bread made from flour containing between 80 and 100 per cent. of the wheat berry. He is arranging therefore that a flour, to be known as national wheatmeal, milled to standards laid down by his scientific and technical advisers, shall shortly be made available by all controlled flour millers at the same price as national straight-run flour. It is not his intention, however, to withhold subsidy from bread made from other high extraction flours, providing that the conditions of subsidy are fulfilled.

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