TESTING DEPARTMENT CONSIDERED.
In November 1911, a special report by Mr Murdoch, principal of the Baking Section of the Glasgow Technical College, was received, the subject of which was the standardisation of flour, so far as proportions of moisture and gluten contained were concerned. Mr Murdoch suggested that the flour should be tested at the beginning of the season and a standard of moisture for each brand fixed; he also suggested that baking tests should be made with the object of comparing the relative values of the various brands. After this report had been considered for some time by the members of committee, it was again discussed, but decision was delayed, and it was not until May 1913 that mention of it again appeared in the minutes. It was then decided that a chemical analysis of the various ingredients in a laboratory was not necessary, but it was thought that an experienced baker might be engaged who would devote his time to making experiments with the various brands of flour, checking costs and testing new recipes; and the whole question was remitted to the productive committee to make further arrangements. The coming of the war put a stop to definite steps being taken, however, and it was not until the end of the fiftieth year of the Society’s history that it was finally decided to establish a testing department. For this purpose, the services of Mr Murdoch, the Technical College expert, were secured for the exclusive use of the U.C.B.S.