Eriched Flour

Enriched flour is a type of flour that has had certain nutrients added back into it after processing. During milling, the natural B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are removed. Enrichment adds these back, along with vitamin D and calcium, to levels comparable to or higher than those in whole wheat flour.

Manufacturers use enriched flour as a base for many baked goods because it provides a good source of carbohydrates and added nutrients. It is commonly found in products like breads, rolls, crackers, pasta, and cereals. The added nutrients help to fortify these staple foods.

Enriched flour is a permitted ingredient in the U.S. food supply. The U.S. Food and Drug Administration (FDA) requires enrichment of refined wheat flour to help prevent nutrient deficiencies. The Scientific Committee on Food (SCF) of the European Food Safety Authority (EFSA) has evaluated folic acid, a common enrichment nutrient, and found it safe. While enrichment adds important nutrients, the refining process removes fiber and other beneficial compounds found in whole grains.