asked the Minister for Industry and Commerce if he will state what is the moisture content of bakers' bread produced in (a) 1944, (b) 1945, and at present.
Ceisteanna—Questions. Oral Answers. - Moisture Content of Bread.
The moisture content of bread varies from bakery to bakery, according to the methods followed by individual bakers. After baking, the moisture content changes, due to evaporation as the bread cools. It is not possible, therefore, to give the information requested by the Deputy.
It is not moisture that is in the bread now; it is stickiness.