Crust: Bleached Enriched Malted Flour

Bleached enriched malted flour is a type of wheat flour that has been treated with a bleaching agent to make it whiter and aged. It is also enriched with added vitamins and minerals, and malted to improve its baking qualities. This process results in a flour that is softer and lighter than unbleached flour.

Manufacturers use this flour primarily for its baking properties, such as creating a tender crumb and good volume in baked goods. It is commonly found in cakes, cupcakes, cookies, pastries, and bread products. The bleaching and malting processes can also contribute to a slightly sweeter flavor and improved texture.

Bleached enriched malted flour is a common ingredient in many baked goods. The FDA considers it safe for consumption as part of a balanced diet. Enrichment adds back some B vitamins (like thiamin, riboflavin, niacin, and folic acid) and iron that are lost during processing. While some people prefer unbleached flour due to concerns about bleaching agents, the FDA has found no significant health risks associated with its use in typical amounts. JECFA has evaluated flour treatment agents, but specific evaluations for 'bleached enriched malted flour' as a whole are not typically detailed.