Biscuit: Bleached Enriched Flour

Bleached enriched flour is wheat flour that has undergone two main processes. Bleaching uses agents like benzoyl peroxide or chlorine gas to whiten the flour and change its baking properties. Enrichment adds back key nutrients, such as iron and B vitamins (thiamin, riboflavin, niacin, and folic acid), that are lost when wheat is milled into white flour.

Manufacturers use bleached enriched flour to create baked goods with a fine, soft texture and a brighter appearance. Its altered protein structure helps produce tender cakes, cookies, and pastries. It is a common base ingredient in many packaged foods, including biscuits, breads, and breakfast items.

The FDA permits the use of bleaching agents in flour, and these are generally considered safe at approved levels. Enrichment of flour with essential vitamins and minerals is a public health measure mandated by the FDA to prevent nutrient deficiencies. JECFA and EFSA have evaluated the safety of the specific bleaching agents and enrichment nutrients used in flour and found them acceptable for use. While some consumers prefer unbleached flour, regulatory bodies consider bleached flour safe for consumption.