time. Parliamentary questions on the exact constitution of National Flour in 1943 reveal that it was "milled from a grist consisting of 90 per cent wheat and 10 per cent diluent grains. Authorised additions are calcium at the rate of per of flour and dried milk at the rate of per of flour and customary improvers in normal proportions." The diluent grains were barley, oats and rye and customary improvers were "certain oxidising agents which improve the quality of the bread baked from the flour, and their nature depends on the kind of grain used, whether hard or soft". A survey of the composition of National Flour was conducted for the period 1946–1950. National Flour was discontinued in 1956 against the recommendations of the Medical Research Council as the government considered that the addition of nutritional supplements to refined flour removed the necessity for using National Flour on health grounds. Kenya National Flour was also a term for a flour introduced in Kenya by the colonial government which contained 70% wheat flour and 30% maize flour. See also Farina Flour Grist mill Enriched flour References Flour Flour