Gold Medal All-Purpose Flour

Bleached wheat flour is a refined flour that has been chemically treated to improve texture and baking properties. The bleaching process may reduce some nutrient content compared to unbleached flour. It is commonly used in baking for its fine texture and consistent results.

Niacin, also known as vitamin B3, is essential for energy metabolism and DNA repair. It is often added to flour to enrich its nutritional profile. Niacin helps convert nutrients into energy and supports skin and nerve health.

Iron is a crucial mineral for the formation of hemoglobin and oxygen transport in the blood. It is added to flour to prevent iron-deficiency anemia. Iron fortification helps meet daily nutritional needs, especially in populations at risk of deficiency.

Thiamin mononitrate is a form of vitamin B1, important for carbohydrate metabolism and nerve function. It is commonly added to flour to enhance its nutritional value. Thiamin supports energy production and is vital for nervous system health.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to flour to improve its nutritional content. Riboflavin aids in the breakdown of carbohydrates, proteins, and fats.

Enzymes are added to flour to improve dough handling and baking performance. They are naturally occurring proteins that catalyze biochemical reactions. The use of enzymes can enhance the texture and volume of baked goods.

Folic acid is a synthetic form of folate, a B vitamin essential for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Folic acid fortification is crucial for pregnant women and supports overall health.