Pine Bluff daily graphic., 1918-09-03
NEW FLOUR RULES | BFCAME EFFECTIVE SEPTEMBER FIRST County Food Administrator
 M. C.. Hollis Issues the Full Instructions. ,,. RATIO SUBSTITUTES NOW FOUR TO ONE
 Bakers Required to Use Same Ratio In Bread and Victory Products

The following are the new wheat regulations. Our nation and all allied countries now have standard loaf 80 per cent wheat and 20 per cent substitutes. Effective September 1. ] the new provisions will provide for: l. Putting on the market Victory Mixed Flour" 2. requiring all ba- kers' bread to have 20 per cent sub stitutes. 3. Where straight wheat flour is sold by retailers, 20 per cent l .otheu~ cereals must be sold at the same time. 4. House holders are most earnestly urged to mix 20 per cent substitutes when straight wheat flour is used, and corn meal for corn bread should be purchased separately from combination sales.
 Victory Mixed Flour. It is desired to insure supply of ready mixed Hours on market and to have millers and dealers of all kinds 1 encourage use and sale of this flour so that the country may be on mix l ed flour basis. without necessity of retailers making combination sales of Hours and substitutes. All such mix ed Hours made according to the fol lowing regulations should be labeled "Victory Mixed Flour" and are to be labeled with the ingredients in order for their proportion. The Hours so mixed must be milled in accordance with the standards of the United States Food Administration. No mix ed Hours (except pancake flours) shall be made or manufactured except ] in the exact proportions as outlined 1 below.
 Mixed wheat and barley flour shall be in the proportion of four pounds wheat flour to one wound barley flour. Mixed wheat and corn flour shall contain the proportion of four pounds wheat flour to one pound barley flour. Mixed wheat, barley and corn flour shall contain the proportions of eight pounds wheat flour to one pound bar lev and one pound corn flour. Mixed wheat and rye flour shall
 scontain the proportions of, three pounds wheat flour and not less than two pounds rye flour.
 Whole wheat, entire wheat, or gra- ham flour or meal, shall contain at least ninety-five per cent of the wheat berry.
 All the above "Victory Mixed Flours" may be sold without substi- tutes. But at no greater price from the miller, wholesaler or retailer than in the case of standard. wheat flour. Retail Sale of Standard Wheat Flour. The new regulations supersede the fifty-fifty rule. The retail dealer sell ing standard wheat flour is required to carry in stock either barley flour, corn meal, or corn flour, and with ev- cry sale of wheat flour must sell a combination of some one or more of these in the proportion of one pound substitutes to each four pounds of wheat flour.
 No dealer may force any other sub stitutes in combination upon the con- sumer. The substitutes must conform to the standards fixed by the United States Food Administration.
 There are some localities where other substitutes are available and which retailers may wish to carry. In order to meet this situation, the fol- lowing Hours may also be sold in such combinations in lieu of the above Hours, if the consumer so demands, at the ratio of one pound to each four four pounds wheat flour, Kaffir flour, milo flour, potatoe flour, and meals, rice flour, oat flour, peanut flour, bean flour, potato flour, sweet pota- to flour and buckwheat flour.
 Pure rye flour or meal may be sold as substitute, but must be sold in proportion at least two pounds rye with three pounds wheat flour.
 The foregoing rules apply to all customs and exchange transactions as we'll as sales of flour to farmers, un- less edified by special announcement of the Federal Food Administrator of the state where the mill is located.
 Bakers.
 The following alternations are made