Gold Medal Unbleached Bread Flour

Wheat flour is a staple ingredient in bread making, providing structure and texture. It is a refined flour, which means it lacks the bran and germ found in whole wheat flour, reducing its fiber content. While it is a common ingredient, it does not offer significant nutritional benefits compared to whole grain alternatives.

Niacin, also known as vitamin B3, is added to flour to enrich its nutritional profile. It plays a role in energy metabolism and maintaining healthy skin and nerves. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.

Iron is an essential mineral added to flour to prevent deficiencies and support oxygen transport in the blood. It is often added in the form of ferrous sulfate or other compounds. While important for health, the bioavailability of iron in enriched flour can be lower than from natural sources.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is crucial for carbohydrate metabolism and nerve function. While it enhances the nutritional value of flour, it is typically present in small amounts.

Riboflavin, or vitamin B2, is added to flour to improve its nutritional content. It plays a role in energy production and the metabolism of fats, drugs, and steroids. Although beneficial, the amounts added to flour are generally small.

Enzymes are added to flour to improve dough handling and bread quality. They help break down starches and proteins, enhancing texture and volume. While they improve baking performance, they do not contribute significant nutritional value.

Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.