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Bread Making (Fats)

Volume 523: debated on Monday 1 February 1954

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asked the Minister of Food if he will give an estimate of the saving of natural fat which is no longer used in bread making as a result of the modern use of chemical fat savers; and which are the principal chemicals used for this purpose.

The principal substance of this kind used by bakers is glycerinated fat. I regret that I cannot estimate the resultant saving in natural fat.

:Could not the Minister help us by making a guess at it? Is he not aware that in America, some years ago, the figure reached approximately 115 million lb.? Taking account of the difference in population, would it not be reasonable to say that our figure would be about one-third of that amount?

I should not care to state a figure without notice. It is, of course, in periods of shortages that these kinds of substitutes are encouraged. As we are, I hope, practically approaching the time when we shall have no more shortage of fat, it will be all right.