Allinsons Bread Flour

Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is minimally processed and retains some nutritional value, including protein and fiber. However, it lacks the nutrient density of whole grain flours.

Calcium carbonate is used to fortify flour with calcium, an essential mineral for bone health. It is a common additive in enriched flours and does not significantly alter the flour's properties. The bioavailability of calcium from this source can vary.

Iron is added to flour to prevent deficiencies and support oxygen transport in the body. It is a standard fortification practice in many countries. The form of iron used may affect its absorption rate.

Niacin, or vitamin B3, is added to flour to enhance its nutritional profile. It plays a role in energy metabolism and maintaining healthy skin and nerves. Fortification helps prevent deficiencies in populations with limited dietary diversity.

Thiamin, or vitamin B1, is included in flour fortification to prevent deficiency diseases like beriberi. It is essential for carbohydrate metabolism and nerve function. Fortification ensures adequate intake in populations relying heavily on processed grains.

Alpha-amylase is an enzyme used to improve dough handling and bread texture. It breaks down starches into sugars, enhancing yeast fermentation. This enzyme is naturally occurring and widely used in baking.

Hemicellulase is an enzyme that breaks down hemicellulose, improving dough elasticity and volume. It is commonly used in bread-making to enhance texture and shelf life. This enzyme is derived from natural sources and is considered safe.