View report page

84
Seven samples of egg substitute and
baking powders were returned as adulterated.
One of these samples was composed of 90 per
cent. wheat flour, 8 per cent. soya flour and 2
per cent.sodium bicarbonate. Six of the
samples were sold as a Yorkshire pudding
Powder and were, apparently sold under
licence from the ministry of Food. Even
allowing for the formula approved by the
Ministry the powders were 50 per cent.
deficient in raiding properties.
Four samples of cereals were reported
on adversely. Two products sold as semolina were
litttie more than coarse flour. A sample
of spaghetti, which was slightly mouldy,
was submitted for your analyst's opinion
as to its possible use and it was suggested
that it should bo incorporated into a
poultry food. A sample of porridge mixture
consisted of coarsely ground wheatmeal only
and it was suggested that it should not be
called porridge meal or,alternately,
labelled as being wheatmeal only.
Three samples of cake and Pudding mixtures
were reported against. A pancake mixture
was claimed to require "No Egg, Butter, or
Flour", but consisted essentially of selfraising
flour with a little added gum and
colouring matter. A batter mixture was
labelled in such a manner as to imply that
it contained both milk and eggs,whereas it
contained neither. A."real-egg" self
raising flour contained 2.5 per cent.of
egg powder only and this quantity was
considered insufficient. The manufacturers
claimed to add 3.25 per cent, of egg powder
and three other samples of the same preparation
examined by your Analyst have been
satisfactory.
Two samples of dessert powder consisted of
slightly coloured and flavoured flour and
your Analyst understands that the Licence
for these products was withdrawn by the