Biscuit Ingredients: Enriched Bleached Flour

Enriched bleached flour is wheat flour that has been refined to remove bran and germ. It is then 'enriched' with added vitamins and minerals, typically iron and B vitamins (thiamin, riboflavin, niacin, folic acid), to replace those lost during processing. 'Bleached' refers to a process using oxidizing agents to whiten the flour and alter its baking properties.

Manufacturers use enriched bleached flour as a primary structural ingredient in baked goods. Its refined texture and altered protein structure make it suitable for cakes, cookies, biscuits, and breads, contributing to a tender crumb and desirable texture. It is a common base for many baking mixes.

Enriched bleached flour is generally recognized as safe (GRAS) by the FDA for use in food. The added vitamins and minerals contribute to the nutritional profile of foods. Regulatory bodies like JECFA and EFSA have evaluated flour enrichment, and it is a common practice worldwide. Concerns about refined grains are often discussed in relation to whole grains, which contain more fiber and nutrients.