Gold Medal Self-Rising Flour

Bleached wheat flour is a refined flour that has been chemically treated to improve baking properties. The bleaching process can reduce some nutritional content compared to whole wheat flour. It is commonly used in baking for its fine texture and white color.

Baking soda is a leavening agent that helps dough rise by releasing carbon dioxide. It is a natural compound that is generally recognized as safe when used in appropriate amounts. It enhances the texture and volume of baked goods.

Sodium aluminum phosphate is a leavening agent used in baking to help dough rise. It is a common food additive that is generally recognized as safe. It works in combination with baking soda to produce carbon dioxide.

Monocalcium phosphate is a leavening agent that reacts with baking soda to produce carbon dioxide. It is commonly used in baking powders and is generally recognized as safe. It contributes to the leavening process in baked goods.

Salt is used to enhance flavor and improve the texture of baked goods. It is a natural mineral that is essential for various bodily functions. In baking, it strengthens gluten and controls yeast fermentation.

Calcium sulfate is used as a firming agent and to improve the texture of baked goods. It is a naturally occurring mineral that is generally recognized as safe. It can also be used to fortify foods with calcium.

Niacin, also known as vitamin B3, is an essential nutrient that supports energy metabolism and nervous system function. It is often added to enriched flours to replace nutrients lost during processing. Adequate intake is important for overall health.

Iron is an essential mineral that is crucial for oxygen transport in the blood. It is often added to enriched flours to prevent deficiencies. Adequate iron intake is important for preventing anemia and supporting overall health.

Thiamine mononitrate is a form of vitamin B1, essential for energy metabolism and nerve function. It is added to enriched flours to replace nutrients lost during processing. Adequate intake is important for maintaining energy levels and neurological health.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to enriched flours to replace nutrients lost during processing. Adequate intake is important for maintaining energy levels and overall health.

Folic acid is a form of vitamin B9, important for DNA synthesis and cell division. It is added to enriched flours to prevent deficiencies, especially important during pregnancy. Adequate intake is crucial for preventing neural tube defects in developing fetuses.