COMMENTS ON THE PROPOSAL BY THE DISTILLERS COMPANY TO USE A HIGH VITAMIN B EAST AS AN ALTERNATIVE TO THE ADDITION OF SYNTHETIC VITAMIN B1 TO FLOUR. Note by Dr. T. Moran, Deputy Scientific Adviser, Ministry of Food.

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COMMENTS ON THE PROPOSAL BY THE DISTILLERS COMPANY TO USE A HIGH VITAMIN B EAST AS AN ALTERNATIVE TO THE ADDITION OF SYNTHETIC VITAMIN B1 TO FLOUR. Note by Dr. T. Moran, Deputy Scientific Adviser, Ministry of Food.

6 Sep 1940

Bake Time in trough Yeast used (Hours) (lb) Whinnett 10 6 3/8 1 Warden 10 11/4 21/8 James & Co. 4 5 11/4 Barrett 4 Fancy bread Thrale Burgess 10 5/8 6 1 James (Colney Hth) 8 1 4 Goodey Bros. 2 31/2 Maison Frank 2 21/2 5/8 Bush 10 6 1 Kent 8 3 - 9 3/8 - 4 2 Morley 9 4 Wilson 10 Sheppards 11/2 C.W.S. 1st run 11/4 2nd run 11/2 3rd run - Another even more extreme case is the sponge process largely used for breadmaking in Scotland. Here, as little as 5/8ths lb. or yeast is sufficient to ferment 600 lb.
Civil Defence Region
Nationwide
Collection ID
CAB74
Document Reference
CAB 74/11/55
Document Types
Memorandum
File Reference
CAB 74/11
Former Department Reference
SFC(40) 39
Identifier
10.1080/wtss.cab74.000011.055
Keywords
Alcohol Alcoholic Spirits Cereals Distilling Flour Whisky Yeast
Language
English
Organizations Discussed
Ministry of Food Scientific Committee on Food Policy
Pages
3
Published in
United Kingdom
Series
Scientific Sub-Committee. Meetings 1(40) - 17(40) Papers 1(40) - 72(40)
Themes
Rationing Supply Agriculture Food Supply

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