§ Sir E. Graham-Little
asked the Minister of Food whether, in order to save shipping space and to provide protein, protective substances and minerals which are contained in the wheat germ and are in short supply, he will during the present stringency increase in the highest measure the proportion of wheat germ required to be included in the national bread.
§ Colonel Llewellin
The definition of national flour already provides for the inclusion of the maximum quantity of wheat germ which, having regard to the type of milling plant, can be included in national flour at the present rate of extraction in the United Kingdom. The careful examination of samples from all mills indicates that these instructions are being observed.