Crust Ingredients: Enriched Flour

Enriched flour is refined wheat flour that has had certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added back in after processing. The refining process removes the bran and germ, which are the parts of the wheat kernel containing most of these nutrients. It is a staple ingredient in many baked goods.

Manufacturers use enriched flour as a primary ingredient in a wide variety of baked goods due to its fine texture and good baking properties. It provides structure and is commonly found in breads, pastries, cookies, cakes, and pasta.

Enriched flour is considered safe by the FDA and is a common ingredient in the US food supply. The added vitamins and iron help to restore some of the nutrients lost during the refining process. While it provides some nutritional value, whole grain flours are generally considered more nutrient-dense. There are no widespread health controversies associated with its typical consumption.