§ Sir E. Graham-Littleasked the Minister of Food what are the present constituents in the national loaf, and in what proportions they are supplied; and what is the present subsidy in respect of bread as a single item.
§ Mr. StracheyNot less than 87½ per cent. of the flour used in national bread must be national flour. Substances other than national flour which may be included in national bread are: Imported flour; oils and fats; water; salt; yeast; improvers of the nature of yeast food; any acid or acidic substances suitable for regulating the acidity of the dough; potato and potato flour; barm.
These materials are not supplied in any specified proportions but are obtained by bakers as required, subject only to a limitation as to the quantities of flour and oils and fats which may be purchased. The total subsidy on bread, including the flour and baking subsidies, is estimated approximately £64.1 million per annum for the current financial year, of which £8.4 million represents the subsidy payable to bakers. The total subsidy is equivalent to about 6d. on each 3½ lb. loaf.