§ Sir E. Graham-Littleasked the Minister of Food if he will give a full list of the proportions of the items now incorporated in the flour provided for the national bread; and whether, as alterations in this composition are made, he will inform the public of them.
§ Mr. StracheyApart from very small quantities of the various improvers which are customary additions according to the types of wheat in use, the flour from which the national loaf is made is milled from a pure wheaten grist at go per cent. extraction. Imported white flour is being admixed in the mills in England and Wales at the rate of io per cent. of the output and in Scotland and Northern Ireland at the rate of 15 per cent. Calcium is added at the rate of 7 ozs. per 280 lb. of flour. The usual practice of informing the public of any material change in the composition of national flour will certainly be continued.