Malt flour can be used to make excellent cake with 50 per cent.
wheat flour. It is sweet and pleasant to taste without the need of
any sugar. Good scones can be made with 25 per cent. of malt flour.
Its use in bread made with yeast causes too much fermentation in the
bread, but it has no effect on baking-powder. The Food Controller’s
Department is aware of the practicability of using malt flour, but
the sale is restricted in order to limit its use for making beer.
Brewers and maltsters are too patriotic to wish to use for beer what
could be applied to food in case of a serious shortage, and the
large stocks of barley and malt can supplement the supply of wheat
flour.
_Letter from a Brewer in the “Times,” April 11, 1917_
Yet we have seen our Government holding up sugar for brewers; we have
seen our Food Controller refuse to release a caterer’s sugar unless it
were sold to a brewer; we have seen a Government short of food-ships
bringing in brewers’ vats and casks of rum; and we see the Government
still holding up this malt that would feed a people asking for more
bread.
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