§ Sir E. Graham-Littleasked the Minister of Food what are the ingredients, and in what proportion are they permitted to be used, in the current national loaf; whether he is aware that certain analysts in Liverpool report the widespread infestation with living mites of flour supplied to the public; and what is the explanation of this position.
§ Colonel LlewellinApart from yeast, salt and various improvers which are the recognised adjuncts of bread baking, the National Loaf is made from National Flour which is milled from a grist of 97½ per cent. wheat and 2½ per cent. barley or rye. Imported white flour is mixed in at the rate of 10 per cent., and other authorised additions are calcium, at the rate of 7 oz. per 280 lb. of flour and dried milk at the rate of 2 lb. per 280 lb. of flour. In addition the baker may use potatoes, potato flour and fat as permitted in the Bread (Control and Maximum Prices) Order, 1943. As I have already announced, the use of barley for dilution is ceasing very shortly. With regard to the second and third parts of the question, my attention has been drawn to this report and I am making inquiries.