23 Mar, 1934

And although we have regarded it as our duty to remark upon the disappointing quality of some of the flour that has reached the bakers latterly, it is not to be assumed that we do not realise that the miller is as much disappointed by it as the baker who receives it.

A little more of a “get together” attitude between bakers and millers might do much towards a satisfactory solution on the question of bread quality – especially when it comes to the flavour.

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