Gold Medal Unbleached All Purpose Flour

Wheat flour is a staple ingredient in baking, providing structure and texture to baked goods. It is minimally processed and retains some of the natural nutrients found in wheat. Unbleached flour avoids chemical bleaching agents, making it a cleaner choice.

Niacin, also known as vitamin B3, is essential for converting food into energy and maintaining healthy skin and nerves. It is added to flour to enrich its nutritional profile. This fortification helps prevent deficiencies in populations with limited dietary diversity.

Iron is a crucial mineral for oxygen transport in the blood and energy production. It is often added to flour to prevent iron-deficiency anemia. Fortification ensures adequate intake in populations at risk of deficiency.

Thiamine mononitrate is a form of vitamin B1, important for energy metabolism and nerve function. It is added to flour to enhance its nutritional value. This fortification helps prevent thiamine deficiency, which can lead to neurological issues.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to flour to improve its nutritional content. Fortification helps prevent riboflavin deficiency, which can affect skin and eye health.

Enzymes are added to flour to improve dough handling and baking performance. They are naturally occurring proteins that catalyze biochemical reactions. The specific enzymes used are not detailed, but they generally enhance the quality of baked goods.

Folic acid is a synthetic form of vitamin B9, crucial for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Fortification is particularly important for women of childbearing age.