§ Sir E. Graham-Littleasked the Minister of Food what proportion the quota of 82½ per cent. extraction flour now supplied for the national loaf bears to its other constituents; and what is the composition of that part of the wheat grain expressed in percentages of each constituent removed in the 17½ per cent. abstracted under current regulations.
§ Colonel LlewellinThe national flour content of the national loaf is approximately 75 per cent. With regard to the second part of the Question, when milling 82½ per cent. extraction flour the 17½ per cent. abstracted contains about 90 per cent. of the total fibre of the wheat grain, together with small quantities of the other constituents which adhere to the branny particles during the milling process.