Enriched Whet Flour

Enriched wheat flour is refined wheat flour that has had certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added back after they were removed during the milling process. It is made by grinding wheat kernels to remove the bran and germ, leaving the endosperm, and then fortifying it with these essential nutrients.

Manufacturers use enriched wheat flour as a primary ingredient to provide structure and texture in a wide variety of baked goods. It is commonly found in breads, cakes, cookies, pastries, and pasta products, serving as the base for many staple foods.

Enriched wheat flour is a common food ingredient and not regulated as a food additive by the FDA. The FDA mandates the enrichment of most refined grain products, including wheat flour, with folic acid, iron, thiamin, riboflavin, and niacin to prevent nutrient deficiencies. For individuals with celiac disease or gluten sensitivity, consuming wheat flour can cause adverse health effects due to its gluten content.