§ LORD TEVIOTasked His Majesty's Government whether it is not a fact that in spite of instructions that bread should be of 85 per cent. extraction, millers have been directed to add 10 per cent. Canadian white flour, thereby reducing the extraction to 75 per cent.
§ LORD AMMONNo instructions have been issued that bread should be made entirely from flour of 85 per cent. extraction. Owing to the supply position it was necessary to increase the rate of extraction from wheat milled in this country but at the moment 10 per cent. of imported white flour is being mixed in during the milling of national flour. This does not, of course, reduce the extraction to 75 per cent, but produces a flour of an average extraction of approximately 84 per cent. In addition to the admixture at the mills, imported white flour is also distributed separately with national flour in the proportion of 1 imported to 9 national, and bakers are permitted to include this white flour in bread at a rate not exceeding 12½ per cent.