GERMANY (FLOUR EXTRACTION)

HC Deb 06 June 1946 vol 423 c359W

47. Captain Crowder

asked the Chancellor of the Duchy of Lancaster the extraction rate of the loaf in the British zone in Germany.

Mr. J. Hynd

The extraction rates for grains milled in the British zone of Germany are no per cent. for wheat and rye, 85 per cent. for barley and 60–65 per cent., according to quality, for oats. Some flour is imported as such and the extraction rate depends on the country of origin.