Enriched Bleached And Unbleached Flour

Enriched bleached and unbleached flour is a finely ground powder made from wheat kernels. "Unbleached" means the flour naturally whitens over time, while "bleached" flour has been treated with agents like chlorine or benzoyl peroxide to speed up the whitening process and alter baking properties. "Enriched" means that certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron have been added back to the flour after being removed during processing.

Manufacturers add flour primarily as a structural component in baked goods, providing texture and volume. It is a fundamental ingredient in products like cookies, cakes, breads, and many other processed foods. Its starch content also contributes to thickening and binding.

Flour is a common food ingredient, not a food additive in the regulatory sense. The enrichment of flour with folic acid, iron, and B vitamins is a public health measure in the US, aimed at preventing nutrient deficiencies. The FDA considers enriched flour to be safe for consumption. There are no specific ADIs set for flour itself by JECFA or EFSA, as it is a staple food.