§ Mr. Gammansasked the Minister of Food if he has considered the desirability of forbidding the use of bread in the form of rolls in public restaurants and the restricted use of bread at main meals.
§ Sir B. SmithYes, Sir, I have requested caterers to supply any form of bread at main meals only if it is specifically asked for by the consumer.
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§ Lady. Noel-Buxtonasked the Minister of Food whether, in the interests of economy, he will encourage bakers to supply half loaves when small loaves are not in stock.
§ Sir B. SmithBakers are quite at liberty to supply half loaves to the public on request, but I am looking into the question of whether it is possible to make more i lb. loaves.
§ Sir E. Graham-Littleasked the Minister of Food upon what grounds he has decided to continue the addition of calcium to the loaf of 80 per cent, extraction now in operation, in view of the fact that this addition was originally devised to counteract the supposed calcium destructive properties of the 85 per cent, extraction loaf and should not be called for in a loaf of lower extraction.
§ Sir B. SmithThe addition of calcium to the loaf was retained when the extraction rate was reduced to 80 per cent, in order to ensure good intakes of calcium as a beneficial nutritional measure.