HC Deb 09 October 1946 vol 427 cc63-4W
Sir W. Darling

asked the Minister of Food what additional thermal units are required to bake the present 90 per cent. extraction loaf as compared with the 80 per cent.

Mr. Strachey

It is calculated that be-cause flour of 90 per cent. extraction absorbs more water than flour of 80 per cent. extraction, approximately 40 additional British thermal units are required to bake a 1¾ lb. loaf of 90 per cent. extraction flour. This means about 6 lbs. extra coal for every ton of bread produced. As the hon. Member will be aware, the flour extraction rate was lowered to 85 per cent. on 22nd September.