Flour Pillsbury Balancer Bleached High Gluten 50 Pound -- 1 Each

Bleached wheat flour is refined and lacks the nutrients found in whole grain flour. The bleaching process involves chemicals that may affect nutritional quality. It is often used for its fine texture and white color in baking.

Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. The addition of niacin is standard in many processed flours to meet nutritional guidelines.

Reduced iron is added to enriched flours to compensate for iron lost during processing. It is crucial for oxygen transport in the blood. The form of iron used is generally well-absorbed by the body.

Thiamin mononitrate is a form of vitamin B1 added to enriched flours to replace nutrients lost during processing. It is essential for carbohydrate metabolism and nerve function. Its inclusion helps prevent deficiencies in diets reliant on processed grains.

Riboflavin, or vitamin B2, is added to enriched flours to restore nutrients lost during processing. It is important for energy production and cellular function. The addition of riboflavin is common in processed flours to meet dietary requirements.

Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent deficiencies. It is crucial for DNA synthesis and cell division. Its fortification in flour helps reduce the risk of neural tube defects in newborns.

Enzymes are added to flour to improve dough handling and baking performance. They can enhance texture and shelf life of baked goods. The specific type of enzyme used is not specified, but they are generally considered safe.