Oreo Cookie Sticks: Unbleached Enriched Flour

Unbleached enriched flour is a type of wheat flour that has not undergone a bleaching process to whiten it. After milling, it is 'enriched' by adding back specific B vitamins (thiamin, riboflavin, niacin, folic acid) and iron, which are lost during the milling of whole wheat into white flour.

Manufacturers use unbleached enriched flour as a primary structural ingredient in many baked goods. It provides the bulk and texture for products like cookies, crackers, breads, and pastries. Its gluten content helps create the desired elasticity and chewiness in these foods.

Unbleached enriched flour is a common food ingredient, not a food additive requiring specific FDA approval. The enrichment of flour with certain vitamins and minerals is a public health measure intended to restore nutrients lost during processing and prevent deficiencies. The FDA generally recognizes enriched flours as safe for consumption. JECFA and EFSA do not typically evaluate basic food ingredients like flour in the same way they assess food additives.