HC Deb 27 January 1942 vol 377 c574W
Sir E. Graham-Little

asked the Parliamentary Secretary to the Ministry of Food what chemicals are added to Canadian or other imported flour before export and what are the proportions of each such added ingredient; and whether the flour is chemically bleached either before or after arrival?

Major Lloyd George

The only substance added to Canadian flour before export, under instructions from the Ministry of Food, is aneurin (synthetic, vitamin B1), which is added to bring the B1 content to a figure similar to that of fortified flour produced in this country. It is understood the position in regard to chemical improvers and bleachers in Canadian and other imported flour is similar to that of flour milled in the United Kingdom but no information is available as to the proportion of any added ingredient in individual consignments. Imported flour is not chemically bleached after arrival in this country.

Mr. Boothby

asked the Parliamentary Secretary to the Ministry of Food what is the cause of the delay in fortifying white bread with synthetic vitamin B1; and when all the supplies of white flour will be so fortified?

Major Lloyd George

The scheme for fortifying white bread with synthetic vitamin B1 is being extended as rapidly as possible having regard to the supplies of aneurin, both home-produced and imported. There have been recent improvements in the rate of home-production but it is not at present possible to say when all white flour will be fortified.