§ 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 required64W 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.