480 



Journal of AgricuUnre, Victoria. [10 Aug., 1917. 



Table VI.— Baking Tests on F.A.Q. Wheat, 1916-17. 



The volume of tlie loaves was scarcely up to former tests, while the 

 colour and texture were inferior with the exception of the loaf baked 

 from the South Australian flour, the New South Wales flour returning a 

 comparatively light loaf. The baking quality of the flour, generally 

 speaking, was not up to previous tests. 



Summary. 



Just as " truth embodied in a tale " is at times made more apparent 

 1o some minds, perhaps the results of our experiments regarding the 

 milling and baking qualities of the f.ci.q. wheats of each of the grain- 

 growing States of Australia may be best summarized by means of the 

 series of pictures on the opposite page. 



It might be well to state here that the quantity of clean wheat required 

 to mill 2,000 lbs. of flour was fixed by using the bushel weight struck by 

 each State. 



While the number of loaves specified in the illustrations opposite is 

 R'athematically correct, some concession must be given for unavoidable 

 losses, and an allowance of, say, 40 loaves per 2,000 lbs. of flour, should 

 be made in order to arrive at an estimate of the actual returjis that would 

 be obtained in the bakehouse. 



