THIRD REVISED DRAFT TENTH REPORT: BREAD.

4. While we recognise that the public generally prefer to eat white bread rather than brown bread, it may be pointed out that the bread made from the specified 85% extraction flour more closely resembles white bread in texture, taste and colour than ordinary brown bread. 5. We understand that the decision to mill all wheat to 85% instead of 73% can be put into force at short notice. 6. We recognise that raising the extraction to 85% will reduce the amount of concentrates for animal feeding, but any of this loss which would otherwise fall upon dairy cows can be made up in one of the following ways:(a) growing more foods of the right kind in this country; (b) giving the milk herd a larger share of what is available; (c) importing more food to give the same essentials as wheat offals for the cows' diet.