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Wheat Montana Bakery White Unbleached Bread Flour Non-GMO Verified Certified Kosher 5 lbs
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This product is a processed flour with a relatively clean ingredient list, consisting mainly of wheat flour and essential vitamins and minerals. It avoids harmful additives like high-fructose corn syrup and artificial dyes, which is positive. However, as a processed food, it is subject to a score cap and lacks the whole-food benefits found in less processed alternatives.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and contributes to maintaining healthy skin.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and contributes to maintaining healthy skin and eyes.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the fermentation process in baking. It contains enzymes that help break down starches into sugars, aiding yeast activity. While it adds flavor, it does not significantly impact the nutritional profile of the product.
Benefits
Enhances flavor and aids in the fermentation process, improving the texture and rise of baked goods.
IronNeutral
Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood and energy production. While beneficial, the form of iron used in fortification may not be as easily absorbed as that from animal sources.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from fortified foods alone.
Benefits
Essential for oxygen transport and energy production, helping to prevent anemia.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours to replace nutrients lost during processing. It is important for energy metabolism and nerve function. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.
Benefits
Supports energy metabolism and nerve function, helping to prevent deficiencies.
Folic acidNeutral
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, particularly important during pregnancy. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.
Risks
Excessive intake of folic acid can mask vitamin B12 deficiency, but this is unlikely from fortified foods alone.
Benefits
Essential for DNA synthesis and cell division, helping to prevent neural tube defects during pregnancy.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour may contribute to blood sugar spikes and lacks the fiber found in whole grains.
Benefits
Provides essential carbohydrates and protein necessary for energy and structure in baked goods.
Processing
Processed Foods
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