| Description | Points out that the Committee has for some time been concerned with uses of malt, but that experiments of 10% malt flour in bread have not been successful -- notes that [Garnett's] loaf is 'a favourable specimen' - is sending it to the bakers who have been experimenting with malt flour -- thinsk [Garnett's] estimate on the malt stocks is too high -- would be grateful for any information on methods for using malt. |