Bleached Flour

Bleached flour is wheat flour that has been treated with chemical agents to whiten it and change its baking properties. This process speeds up the natural aging of flour, which otherwise takes weeks or months.

Manufacturers use bleached flour because it has a finer grain, a softer texture, and a whiter color compared to unbleached flour. It is especially good for baking delicate cakes, pastries, and cookies, as it helps create a tender crumb and prevents baked goods from collapsing.

Bleached flour is generally recognized as safe by the FDA. The bleaching agents used, such as chlorine, chlorine dioxide, and benzoyl peroxide, are approved by the FDA for treating flour. These agents react with components in the flour, improving its baking qualities and whiteness. Azodicarbonamide (ADA), also used as a bleaching agent and dough conditioner, is an FDA-approved additive in the US, but it is not authorized in the EU. Another flour treatment agent, potassium bromate, is still permitted by the FDA, though JECFA has concluded it is not appropriate as a flour treatment agent, and California will ban its use from 2027. Regulatory bodies like the FDA and JECFA have evaluated the use of these agents and consider them safe at permitted levels.