§ Mr. HANCOCKasked the Minister of Food why some bakers are allowed to use white flour whilst others are compelled to use flour containing a large part of offals; 1915W why, when changes are made in the quality or price of bread and flour, they do not come into operation everywhere at the same time and insist upon uniformity in quality; and whether he is aware that, owing to these irregularities, many bakers are losing many good customers?
§ Mr. McCURDYNo Regulations are or have ever been issued by the Ministry of Food governing the quality of flour that individual bakers are allowed or compelled to use at any particular time. Any changes that are made in the quality of flour produced by British millers come into operation simultaneously throughout the Kingdom. It is recognised, however, that all the bakers and retailers of flour in any town or district do not necessarily hold the same stocks in proportion to their trade, and, as a result, temporary variations may occur in the quality of bread and flour retailed in any locality on the occasion of a change in the quality of flour put into circulation.
§ Mr. E. WOODasked the Minister of Food whether his attention has been called to the poor quality of wheaten flour distributed by millers for bread at the present time, being at an extraction of 80 per cent. only, while flour distributed to cotton and textile manufacturers to be used for size is at an extraction of 76 per cent.; and whether he can recommend a return to an extraction of flour for food purposes of 76 per cent., particularly having regard to the importance of wholesome bread during the present period of high food prices?
§ Mr. McCURDYThe sale of a limited quantity of flour milled to an extraction of 76 per cent. for use by textile manufacturers is permitted under licence by the Ministry of Food. Flour milled to any longer extraction is not only entirely unsuitable for this purpose, but its use would also result in unavoidable waste of breadstuffs. Further, a higher price is charged for this special flour, and, in addition, the users are required to pay a licence duty equivalent to the rate of the bread subsidy. With regard to the last part of the question, I would refer the hon. Member to the answer given on Monday, the 26th April, to the hon. Baronet the Member for East Nottingham.
§ Sir W. SEAGERasked the Minister of Food if he is aware that there is dis- 1916W satisfaction by reason of the new standard of flour and that the bakers are being overwhelmed with complaints; and if he will consider the re-adoption of the old standard?
§ Mr. McCURDYI would refer the hon. Member to the answer given on this subject on Monday, 26th April, to the hon. Baronet the Member for East Nottingham (Sir J. D. Rees).