§ Sir E. Graham-Littleasked the Minister of Food if, in future, when dealing with the addition of chalk to the national flour, he will, in circulars and Parliamentary answers, use the tern "chalk" which is universally understandable English, instead of descriptions such as "calcium," or "creta," which are inaccurate or in the Latin tongue and as such unintelligible to many of the public.
§ Mr. Strachey"Chalk" as popularly understood is a substance of variable composition. It may contain as little as 85 per cent, calcium carbonate or as much as 99 per cent, depending upon its origin. The substance added to flour conforms to the specification of the British Pharmacopoeia for creta praeparata. I think it is preferable to continue to use this more accurate term.
§ Sir W. Darlingasked the Minister of Food if he will consider reducing the present flour extraction for bread to 80 per cent, in order to produce a more digestible loaf and one which is less liable to mould.
§ Mr. StracheyThis matter is under continuous review as one of the factors in the cereals supply position. I am anxious to reduce the flour extraction rate to 80 per cent., and the hon. Member may be assured that this step will be taken as soon as practicable.