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Show URTIIER RESTRICTIONS IN USE OF WHEAT PRODUCTS A new schedule of rules formulated formulat-ed by the federal food administration, administra-tion, governing tho operation of bakeries bak-eries and prescribing an Increase in lhe use of wheat substitutes in baking bak-ing Is now in use. The now regulations regu-lations call for the use of 25 per rent wheat substitutes in bakers' roducts instead of 20 per cent. It s explained that the increase has jeen made to meet a threatened vheat shortage and to maintain the evel of needed export to the Allies Bakers will be compelled to con-.orm con-.orm to the new regulations in everj articular, violation of the order ensiling en-siling revocation of license. Shoulc -. baker be unable to procure the .heat substitutes to comply with the jrder, he will be required to close his business until such substitutes are at hand. The food administration urges uhat one . and one-half pounds ol A heat products be the maximum used jy an individual in a week. Thia mounts to about two ounces a meal A larger use of potatoes Is also re-luested re-luested as a means of reducing the jonsuniption of wheat. |