Gold Medal All-Purpose Flour

Bleached wheat flour is a refined flour that has been chemically treated to improve baking properties. The bleaching process can reduce some nutrients, but it enhances the flour's texture and color. It is a common ingredient in baking, providing structure and volume to baked goods.

Niacin, also known as vitamin B3, is essential for energy metabolism and maintaining healthy skin and nerves. It is often added to flour to enrich its nutritional profile. Niacin fortification helps prevent deficiencies in populations consuming refined grains.

Iron is a crucial mineral for oxygen transport in the blood and energy production. It is commonly added to flour to prevent iron deficiency anemia. Fortification of flour with iron helps improve the nutritional status of populations at risk of deficiency.

Thiamine mononitrate is a synthetic form of vitamin B1, important for carbohydrate metabolism and nerve function. It is added to flour to enhance its nutritional value. Thiamine fortification helps prevent deficiencies, particularly in diets high in refined grains.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to flour to improve its nutritional content. Riboflavin fortification helps ensure adequate intake in diets lacking in diverse food sources.

Enzymes are added to flour to improve dough handling and baking performance. They help break down starches and proteins, enhancing the texture and volume of baked goods. The specific types of enzymes used can vary, but they are generally considered safe and effective in food processing.

Folic acid is a synthetic form of folate, a B vitamin important for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Fortification with folic acid is a public health measure to reduce birth defects and improve overall health.