Breaded With: Enriched Flour

Enriched flour is white flour, typically made from wheat, that has had specific nutrients added back after processing. During the milling process, the bran and germ are removed, which also removes naturally occurring iron and B vitamins. To address potential nutrient deficiencies, iron, thiamin (B1), riboflavin (B2), niacin (B3), and folic acid are added back.

Manufacturers commonly use enriched flour as a primary ingredient in a wide range of baked goods, including bread, cakes, cookies, and pasta. It is also frequently used as a breading for various foods, providing a crispy texture and a base for seasonings. Its consistent texture and baking properties make it a versatile ingredient in many processed foods.

Enriched flour is generally recognized as safe and is a widely consumed ingredient in the American diet. The FDA mandates the enrichment of most refined grain products with specific B vitamins and iron to help prevent common nutrient deficiencies. While enriched flour provides essential nutrients, it is a refined grain, meaning it typically contains less fiber and some other nutrients compared to whole grains. The Dietary Guidelines for Americans (2025-2030) recommend that at least half of all grains consumed should be whole grains.