Bread (Wheat Extraction Rate)

Part of Oral Answers to Questions — Food Supplies – in the House of Commons at 12:00 am on 21st March 1945.

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Photo of Mr John Llewellin Mr John Llewellin , Uxbridge 12:00 am, 21st March 1945

I do not know whether the hon. Lady is referring to the present whiter loaf, which is mainly composed of the new National Flour of 80 per cent. extraction. If she is, I should explain that according to the advice given to the Government before the extraction rate was altered, and according to the tests since taken, there is no appreciable loss in nutritional value compared with the previous loaf. The Government does not intend to reduce the extraction rate further unless and until it is satisfied that the reduction would not be detrimental from the nutritional point of view.