EXTENSION NEWS
A
xx
■BOUT ffoIRG-ZTCY FLQUH In a little more
than two v;ooks, the flour milling industry
in the United States has'had to undertake
a completely new program. In this brief
time mills have had to develop a nor: type
of flour,- a type they have never before
produced commercially. This has meant
changes in milling methods and changes in
equipment, as veil as countless laboratory
analyses of flour and baking tests'‘on all '
sorts of baked*products,- both for bakery
and family use. It has meant finding nov;
names to take the'place temporarily of man;
well-known brands, designing nor; insignia
for bags and packages, rrIting tier: inform
ative labels and recipe folders, and much
other work required v/hen a' basic food’ in
du.stry is suddenly turned up si db down.
Because the nc\7 program lie&nt drastic
changes in milling methods,'_spma.;.individ
uals feared'it might mean"drastic changes'
in baking methods. Quite understandabley,
there have b’o’on "countless questions about
Emergency Flour,-questions .which could not
bo answered’ until actual production of
Emergency Flour,bad started gnd many baking
tests, could* be made v:ith..fiour? . from'all
parts of the United St at os*-*/— - ..
xi
On March 1, mills began to' reconvert their*
milling methods. Emergency-l?iour is grad
ually becoming available, and many- baking '
tests are being made. ./'Mu ch:^erk-continues,
and rill continue, but enough ‘has been
done to enable us to share vrith; you rhat
has been learned to date, / '•’•••'•
f... V ;■ t ...
NAI.I5 OF THE FLOUR The. name. Emergency- Flour1'
seems" approprlatc for this longer .extrat
ion flour. Emergency Flour is somewhat
more descriptive than ,fnoutf more .nearly
correct than "dark," more understandable to
homemakers than "80$ flour" or "long
extraction flour."' Actually the flour i^s
an Emergency Flour, since it is being pro
duced as an expedient for the period during
vhich'v^ld food supplies arc drastically
short. ' \ \ /
The government order under Vdaich Emergency
Flour is produced is .knon4 as War -Food -•*/
Order 144.
CS/fRACTERISTICS OF EMEHQEllOY FLOXlR
1. ooiorEmergency flour slightly gray
in color, or somewhat' cream-gray;*'dr ’’off-'.
rhite” instead of the' usual creamy vdaitc of
patent flours.; Th.is'color is duo to the
presence in the flour of sorno of the parts
of the rheat kernel uhich naturally contain
considerable amounts, of.pigment or color. .
II Baking Qualitjas, f-v.Emergency Flour- is'
perhaps best described as a utility flour.
It is not an all-purpose flour, in the
sense that many nhitc' flours are all^-pur
pose flours. Houever, because Emergency-.
Flour is tho# only kind that may be': producce
during the food emergency, it must servo
all purposes. Every effort is being made v|
to make the best Emergency Hour possible
under existing conditions and rrith
>ssiblc j
ava ilabu
r
AUNDRY I
i
I
IE YOU EEEL- LIKE THIS
ON WASH DAY
BRING YOUR CLOTHES TO THE
) ' ' ' PEARL WHITE
OYAL ORDt'R'J jV)OOSE
006 E
<
I
NO. 79 3
MOC'SE HAIL
VISITING HEMBZRS UELCOI'E
I.iEETS 2nd and 4th TUESDAYS at
■ . - , ■ = ' 6: 00 P.M.
j IF YOU TUUT A
. GOOD HAIJKUT— TRY
' FRANK .HELLER'S
Barber Shop
LOU
J r
Beauty : shop
- ——TOO OPERATORS
THERE IS NOTHING LIKE
AN ATTRACTIVE HAIR..
STOLE .TO •GIVE YOU THAT/
_NSET)ET> T.T'FT_ 0^
I
r* |
i-r
O £
FOR DEPENDABLE SERVICE
TRY
OUR MODERN SHOR REPAIR
SHOP.
ANCHORAGE TENT & AWNING CO.
. 511, C Street Box 515 Anchorage
J
1
wheat pUpp.iiG.si Lmorgency Self-Rising
Flour is available to homomakers v;ho have
long preferred self-rising flour.
• \ i
In most backing\and cooking tests in which
3picrgcAcgf' Flouiv. has been tested to date it
has performed acceptable. Products made ,.
'With-it do'hot have the clear creamy color
associated with'the finest baked product; 6 „
Plain.;.;-, products, such avs biscuits, broad,
-pastry;arc. "off-white" or slightly gray
in color. 4 In products containing whole '
egg or egg yolk.,-., such as/muff ins, cookies,
sweet'yeast broads and rolls, coffoe
cakos, and cakos, the egg*tends to mask
'the slightly darker color. Less discrim
inating consumers may not notice much
difference in some types of baked products.
In baking, Emofgonc’y Flour is.used just
liko enriched white- f lour. 'In making pro
ducts leavened with baking powder, or with
Gent, on pp. 7