Puff Pastry Dough: Enriched Flour
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What it is
Enriched flour is flour, most commonly wheat flour, that has had specific nutrients added back after they were removed during processing. The enrichment process typically involves adding B vitamins (thiamin, riboflavin, niacin, folic acid) and iron to improve its nutritional value.
Why it's used
Manufacturers add enriched flour primarily as a base ingredient for a wide variety of baked goods and processed foods. It provides structure and texture to products like breads, pastries, cakes, cookies, and pasta, while also contributing essential nutrients.
Health notes
Enriched flour is a common food ingredient and is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended use. The FDA regulates the enrichment of flour to ensure specific nutrients are added to address public health needs. International bodies like JECFA and EFSA do not typically evaluate whole food ingredients like enriched flour in the same way they assess food additives; instead, they might evaluate the individual nutrients added. There are no known adverse health effects at typical intake levels for the general population.
Allergen info
Enriched flour is most commonly made from wheat, which is one of the nine major food allergens identified by the FDA. Wheat contains gluten, a protein that can cause adverse reactions in individuals with celiac disease or gluten sensitivity.