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National Flour (Extraction)

Volume 463: debated on Monday 4 April 1949

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asked the Minister of Food what amounts of Vitamin A, B1 and B2 and calcium are available in wheaten bread; and what were the corresponding amounts in the pre-war white loaf.

I assume that by "wheaten bread" the hon. Member means bread made from National flour of 85 per cent. extraction level. There is no vitamin A in bread. The comparative figures for the vitamin B1 and B2 and calcium of the national and pre-war white bread are as follow (in milligrams per oz.):

Vitamin B1 (Thiamin)0.0630.015
Vitamin B2 (Riboflavin)0.0280.013


asked the Minister of Food what variation there has been in the rate of extraction of wheat in the preparation of flour during the past four years; and what is the type of reinforcement of flour now in use.

During the past four years the rate of extraction of National flour has varied between 80 per cent. and 90 per cent.: the current rate of extraction is 85 per cent. As regards the second part of the Question, National flour is reinforced with calcium (creta preparata) at the rate of 14 oz. per 280 lb.