View report page

The samples show the following variations in composition and
price (ranging from maxima to minima): —
STANDARD BREAD "ENRICHED BREAD"
8.69—7.97% Protein 9.33—7.95%
8.45% Average 8.60%
37.00—34.7% Moisture 36.00—34.70%
36.06% Average 35.47%
1.55—0.56% Oil and Fat 4.04 —1.61%
1.20% Average 2.74%
1.87—1.60% Mineral Matter 2.05 —1.25%
1.74% Average 1.78%
54.18 —51.58% Carbohydrates 52.86—50.49%
52.55% Average 51.41%
424-283 mgms/100gms Calcium 477-354 mgms/100gms
2.36—1.42 mgms/100 gms Iron 2.46—1.54 mgms/100gms
0.14—0.08 mgms/100gms Vitamin B1 0.12—0.07mgms/100gms
0.53%—NIL Milk Solids 20%—NIL
Not Fat
.63d—.411d Price per oz .619d —571d
.495d Average .597d
In the "standard" bread examined only two samples contained
skim milk. The average figure for oil and fat present was of the
order of that normally expected in flour although fat has certainly
been added in more than half the samples. The price of .63d per
oz of one sample of "standard" bread was very much higher than
any of the remaining samples. The prices generally were remarkably
even throughout.
One sample of "standard" bread was claimed to have been
"ultra-violet ray treated" but the irradiation of cereal products in
this way has no recognised nutritional benefit.
In the five samples of "enriched" bread the main form of
enrichment in every case was additional fat and/or skim milk
powder. The claims made in every sample except one were considered
to be justified by reason of the presence of this additional fat
and/or skim milk powder.
In one case the claim of enrichment was not considered to be
accurate and the firm concerned were advised of this. A subsequent
sample was found to be satisfactory.
To sum up, to-day's "standard" loaf appears to compare
favourably with the pre-war loaf in nutritional value whatever one
may think of the taste and appearance.
The claims of enrichment for the "enriched" bread which costs
Id to 1½d more for a small loaf (14 oz) are based, in the main, on
additional fat and/or skim milk powder which does increase the