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4. CHEMICAL ANALYSIS.
Ice Cream :
Under 2½% Fat 1
Over 2½% to 5% Fat 9
Over 5% to 7½% Fat 15
Over 7½% to 10% Fat 6
Over 10% Fat 2
33
Choc-Ices:
Fat 12.76%
„ 14.20%
„ 17.22%
„ 18.35%
„ 20.12%
BREAD.
General Report by the Public Analyst on the analysis of
twelve samples of Breads received from the Food and Drugs
Inspector during October and November, 1949.
All the samples were " White " bread ; the colours and textures
were satisfactory and there was little deviation from a standard product.
Crude Fibre.—The greater the proportion of th: grain milled
as flour, i.e., the higher the extraction, the more crude fibre is to be
expected. However, the crude fibre content of these samples (presumably
made from £5 per cent extraction National Flour) is low for
bread made from such high extraction flour, and compares favourably
with pre-war white bread. This may be due to improved methods
of milling. The crude fibre in present-day wholemeal bread is about
0.73 per cent.
Added Chalk.—The calcium content of National flour is fortified
by the addition of chalk to the extent of 14 ounces “creta preparata”
per sack of 280 pounds. The natural calcium of the flour amounts
to about 0.025 per cent and fortification increases this to a total of
about 0.144 per cent. For bread prepared from such flour the figures
are approximately 0.015 per cent and 0.105 per cent (depending
on the moisture content of the loaf).
The calcium content of these samples has been calculated back
to show approximately the amount of added chalk present in the flour
used in making the bread. This necessitated the natural calcium
content of the flour itself being assumed. From the accompanying
table it can be seen that there is a variation from 11½ to 23 ounces per
sack, although the majority came within a range of 12 to 16 ounces
per sack which might be taken as reasonable limits of variation in
view of the uncertainty of the results.
It is understood that millers have some difficulty in evenly mixing
the chalk in the flour and that there is a tendency afterwards for the
chalk to separate out. This may account for the higher figures in
the cases of samples Nos. 242, 335, 336 and 431.
All analyses were carried out on the crumb of the loaves.