Gold Medal All-Purpose Flour

Bleached wheat flour is a refined flour that has been chemically treated to improve texture and color. The bleaching process can reduce some nutritional content, but it makes the flour whiter and softer. It is commonly used in baking for its fine texture.

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 production 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.

Thiamine Mononitrate is a form of Vitamin B1, important for carbohydrate metabolism and nerve function. It is added to flour to enhance its nutritional value. Thiamine supports energy production and is vital for proper nerve and muscle function.

Riboflavin, or Vitamin B2, is essential for energy production and cellular function. It is added to flour to improve its nutritional content. Riboflavin helps convert food into energy and supports healthy skin and eyes.

Enzymes are proteins that catalyze biochemical reactions, often used in flour to improve dough handling and baking performance. They are naturally occurring and can enhance the texture and volume of baked goods. The specific enzymes used are not detailed, which is common in ingredient lists.

Folic Acid, or Vitamin B9, is crucial for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Folic acid fortification is important for pregnant women and supports overall health.