Doves Farm Organic Self Raising White Flour 1kg
Analysis updated June 2026 · How Scout scores
At a glance
Summary
This product is a processed food with a relatively clean ingredient list, consisting mainly of wheat flour and essential nutrients like calcium carbonate, iron, thiamine, and niacin. The presence of raising agents and a few additives is typical for self-raising flour, but the overall processing level limits its score. The absence of harmful ingredients such as seed oils or artificial additives contributes positively to its rating.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy production and DNA repair.
FlourNeutral
Flour is a staple ingredient in baking, providing structure and texture to baked goods. It is made from wheat and is a source of carbohydrates and some protein. The organic label indicates it is produced without synthetic pesticides or fertilizers.
Risks
Potential risks include gluten sensitivity or celiac disease for those who are intolerant to gluten.
Calcium carbonateNeutral
Calcium carbonate is used as a fortifying agent to increase calcium content in foods. It is a common additive in flour to enhance nutritional value. It is generally recognized as safe when used in food products.
Risks
Excessive intake may lead to hypercalcemia, but this is unlikely from typical dietary sources.
Benefits
Provides a source of calcium, which is essential for bone health.
IronNeutral
Iron is added to flour to prevent iron deficiency anemia. It is an essential mineral that plays a critical role in oxygen transport in the blood. The fortification of flour with iron is a common practice to improve public health.
Risks
Excessive iron intake can lead to toxicity, but this is rare from dietary sources alone.
Benefits
Helps prevent iron deficiency anemia and supports overall health.
ThiamineNeutral
Thiamine, also known as vitamin B1, is added to flour to enhance its nutritional profile. It is essential for energy metabolism and nerve function. Fortification helps prevent deficiencies in populations with limited dietary diversity.
Benefits
Supports energy metabolism and nerve function.
Mono-calcium phosphateNeutral
Mono-calcium phosphate is used as a leavening agent in self-raising flour. It reacts with baking soda to produce carbon dioxide, which helps dough rise. It is a common and safe additive in baking.
Benefits
Facilitates the leavening process in baked goods.
Sodium bicarbonateNeutral
Sodium bicarbonate, also known as baking soda, is a leavening agent that helps dough rise. It is widely used in baking for its ability to produce carbon dioxide when combined with an acid. It is considered safe and effective for this purpose.
Benefits
Essential for the leavening process in baking.
Processing
Processed Foods
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