lour for a Variety of Baking

stralian wheat flour satisfies housewives in many nes, because it gives excellent results in every of professional baking—bread, cakes, biscuits, I—and 1 — and equally satisfactory for many kinds of and tropical foods, e of the “big four” wheat exporting countries of °™> Australia’s flour exports in 1959-60 amounted ,719,167 centals, worth £A15,142,606. Exports of •meal, plain and self-raising flour to the Pacific Is amounted to 700,263 centals, worth £A 1,037 530. straha has about 150 flour milling firms equipped he most modern machinery to produce top quality Most mills have their own laboratories where es are analysed from each delivery of wheat and 1 for accurate milling. ; grain goes through at least six separate processes it is cleaned of all impurities, then conditioned to deal moisture content for milling before it follows rse through huge grinders and rollers, plan sifters rs and centrifugals. ort flour (especially that sent to tropical countries) F h“f h K ? l Cla i care under specia! regulations, E which forbids the export of flour which is more six weeks old. y flour which has passed Government inspection rry the brand ‘Best Australian roller flour”, which altmark of quality.

The Australian twin air conditioner units over the doorway in a cold storage plant, seen in the photo at left, provide an invisible "air curtain" barrier against heat transfer and penetration of dust or insects. The need for closing is eliminated during the working day.