Gold Medal Unbleached Bread Flour

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined flour, which means it has been processed to remove the bran and germ, reducing its fiber content. While it is a common ingredient, it lacks the nutritional benefits of whole grain flours.

Niacin, also known as vitamin B3, is added to flour to enrich its nutritional profile. It is essential for converting food into energy and maintaining healthy skin and nerves. The enrichment process helps restore some nutrients lost during flour refinement.

Iron is an essential mineral added to flour to prevent deficiencies and support oxygen transport in the blood. Enrichment with iron helps address potential dietary gaps, especially in populations at risk for anemia. It is a standard practice in flour fortification.

Thiamine mononitrate is a form of vitamin B1 used to fortify flour, supporting energy metabolism and nerve function. It is added to replace nutrients lost during the milling process. This fortification helps prevent deficiencies in populations relying heavily on refined grains.

Riboflavin, or vitamin B2, is added to flour to enhance its nutritional value, playing a key role in energy production and cellular function. It is part of the standard enrichment process for refined flours. This addition helps ensure adequate intake of essential nutrients.

Enzymes are added to flour to improve dough handling and bread quality by enhancing fermentation and texture. They are naturally occurring proteins that catalyze biochemical reactions. Their use in baking is generally considered safe and beneficial for product consistency.

Folic acid, a synthetic form of vitamin B9, is used to fortify flour, supporting DNA synthesis and cell division. It is crucial for preventing neural tube defects during pregnancy. The fortification of flour with folic acid is a public health measure to improve nutritional intake.