SWANS DOWN, ENRICHED CAKE FLOUR

Bleached wheat flour is a refined flour that has been chemically treated to improve its baking properties. The bleaching process can reduce some nutritional content, but it enhances the flour's texture and color for baking. It lacks the fiber and nutrients found in whole grain flours.

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin and nerves. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Reduced iron is added to enriched flour to compensate for iron lost during processing. It is important for oxygen transport in the blood and preventing anemia. However, excessive iron intake can lead to toxicity, especially in individuals with certain health conditions.

Thiamine mononitrate is a form of vitamin B1 added to enriched flour to restore nutrients lost during processing. It is crucial for carbohydrate metabolism and nerve function. While beneficial, it is generally obtained in sufficient amounts from a varied diet.

Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during processing. It is essential for energy production and cellular function. It is generally consumed in adequate amounts through a balanced diet.

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent deficiencies. It is vital for DNA synthesis and cell division, particularly important during pregnancy. While beneficial, excessive intake can mask vitamin B12 deficiency.