Gold Medal Unbleached Bread Flour

Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is minimally processed, retaining more nutrients compared to bleached flour. The unbleached nature indicates fewer chemical treatments, preserving its natural qualities.

Niacin, a B vitamin, is essential for converting food into energy and maintaining healthy skin and nerves. It is added to flour to enhance its nutritional profile. 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 diets that may lack sufficient iron-rich foods.

Thiamine mononitrate is a form of vitamin B1, vital for energy metabolism and nerve function. It is added to flour to replace nutrients lost during processing. Fortification helps prevent thiamine deficiency, which can lead to neurological issues.

Riboflavin, or vitamin B2, is important for energy production and cellular function. It is added to flour to enhance its nutritional value. Fortification helps ensure adequate intake, especially in diets low in dairy and meat.

Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. Their use in bread-making is generally considered safe and beneficial for texture and volume.

Folic acid, a B vitamin, is crucial for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Fortification is a public health measure to ensure adequate intake among women of childbearing age.