ALL-PURPOSE FLOUR

Bleached wheat flour is a refined flour that has been chemically treated to improve its baking qualities. The bleaching process can affect the nutritional profile by reducing certain nutrients. It is commonly used in baking for its fine texture and white color.

Malted barley flour is used to enhance the flavor and improve the fermentation process in baked goods. It contains enzymes that help break down starches into sugars. This ingredient is often added in small amounts to improve dough handling and flavor.

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. This fortification helps prevent deficiencies in populations consuming refined grains.

Reduced iron is added to enriched flours to prevent iron deficiency anemia. It is a form of elemental iron used to fortify foods. This fortification is important for maintaining adequate iron levels in the diet.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent thiamine deficiency, especially in diets high in refined grains.

Riboflavin, or vitamin B2, is added to enriched flours to replace nutrients lost during processing. It is important for energy production and cellular function. Fortification helps ensure adequate intake in populations consuming refined grains.

Folic acid is a synthetic form of vitamin B9 used to fortify flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification is particularly important for women of childbearing age to prevent birth defects.