Gold Medal All-Purpose Flour

Bleached wheat flour is a common ingredient in baking, providing structure and texture. The bleaching process involves chemical agents to whiten the flour, which may reduce some nutrient content. It is widely used in various baked goods for its consistent quality.

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 supports healthy skin and nervous system function.

Iron is a crucial mineral for oxygen transport in the blood and energy production. 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 added to flour to enhance its nutritional value. Thiamin supports energy production and neurological 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 metabolism of fats, drugs, and steroids.

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

Folic acid is a synthetic form of folate, a B vitamin important 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 those of childbearing age.