Sir J. D. REESasked the Minister of Food whether he is aware of the protests being made at the inferior quality of the flour now being supplied to bakers just when the price of bread is raised; and whether he will endeavour to ensure the supply of flour of the quality formerly supplied?
§ Sir W. MITCHELL-THOMSONThe Food Controller has received a certain number of protests against the recent lengthening from 77 per cent. to 80 per cent. of the average percentage of flour required to be extracted from wheat ground. These have come in the main from trade organisations in one area of the country. Expert opinion varies as to the precise effect of this change on the nutritive quality of flour, and although, as a result of the lengthened extraction, flour and bread are slightly darker in appearance, I am satisfied that the alteration has not detrimentally affected their food value. I would point out also that the change is estimated to effect a reduction in the bread subsidy of several million pounds per annum.