(c) further, as two of the elements of which the human system is in most need are present in reduced quantities in white flour, these being Vitamin B1 and calcium, and as it is possible to admix these elements in white flour at cost of about 1/###d per 4lb. loaf (1/10th for Vitamin B1, the balance being for calcium and labour) we recommend:- (i) that the bread made of white flour of 73% extraction should contain an approved admixture of synthetic Vitamin B1 and of calcium salts and that the necessary scientific and commercial steps to make this possible should be authorised at once; (ii) that a small amount of calcium be added to the bread made from 80% extraction flour.