Gold Medal Unbleached All Purpose Flour

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is minimally processed and retains some natural nutrients. However, it lacks the bran and germ found in whole wheat flour, reducing its fiber content.

Niacin, also known as vitamin B3, is added to flour to enrich its nutritional profile. It is essential for converting food into energy and maintaining healthy skin and nerves. The enrichment process helps prevent deficiencies in populations consuming refined grains.

Iron is an essential mineral added to flour to prevent anemia and support oxygen transport in the blood. It is commonly added to refined grains to replace nutrients lost during processing. The bioavailability of iron in enriched flour is generally lower than that from animal sources.

Thiamine mononitrate is a form of vitamin B1 added to flour to enhance its nutritional value. It plays a crucial role in energy metabolism and nerve function. Enrichment helps prevent deficiencies in diets reliant on refined grains.

Riboflavin, or vitamin B2, is added to flour to improve its nutritional content. It is important for energy production and cellular function. The enrichment process ensures adequate intake in diets lacking diverse food sources.

Enzymes are added to flour to improve dough handling and baking performance. They are naturally occurring proteins that catalyze biochemical reactions. The use of enzymes in flour is generally considered safe and beneficial for baking quality.

Folic acid is a synthetic form of vitamin B9 added to flour to prevent neural tube defects in developing fetuses. It is crucial for DNA synthesis and cell division. Enrichment with folic acid is a public health measure to reduce birth defects.