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FLOUR EXTRACTION RATE Memorandum by the Minister of Food.

1 Aug 1944

(c) It would make it easier for bakers to make good brea### The higher the extraction rate of the flour the more difficult it is to make good loaves. Moreover, with a number of bakers called up for service, those who have taken their place are not as experienced or as highly skilled. (d) Bread made from it would not become stale so quickly. 4. Nutritional Value. I submitted this proposal to the Standing Committee of the Ministry of Health on Medical and Nutritional Problems and I attach as Appendix A a copy of their report together with that of the Sub-Committee to which they referred the matter.
agriculture public health surveys nutrition cereals food supply wheat pork agricultural production animal feed bread consumer goods eggs livestock meat milk poultry public opinion rationing supply pigs fats flour dairy food supplies bacon milling government committees nationwide lord president's committee ministry of food standing committee on medical and nutritional problems
Civil Defence Region
Nationwide
Collection ID
CAB71
Document Reference
CAB 71/17/36
Document Types
Memorandum Statistical Publication Table/chart/graph
File Reference
CAB 71/17
Former Department Reference
LP(44) 134
Identifier
10.1080/wtss.cab71.000017.036
Keywords
Agricultural Production Agriculture Animal Feed Bacon Bread Cereals Consumer Goods Dairy Eggs Fats Flour Food Supplies Government Committees Livestock Meat Milk Milling Nutrition Pigs Pork Poultry Public Health Public Opinion Surveys Wheat
Language
English
Organizations Discussed
Lord President's Committee Ministry of Food Standing Committee on Medical and Nutritional Problems
Pages
19
Published in
United Kingdom
Series
Papers Nos. 101(44) - 158(44)
Themes
Rationing Supply Agriculture Food Supply

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