Unbleached Enriched Flours

Flour made from wheat that has not been bleached with chemicals. It is enriched with added vitamins and minerals, such as iron and B vitamins (folate, niacin, thiamin, riboflavin), to replace those lost during processing. The enrichment process is intended to improve the nutritional value of the flour.

Manufacturers use unbleached enriched flour as a base ingredient in baked goods, providing structure and texture. It is commonly found in products like cakes, cookies, muffins, pastries, and breads. Its neutral flavor and reliable baking performance make it a versatile choice for many sweet and savory recipes.

Unbleached enriched flour is generally recognized as safe (GRAS) by the FDA for use in food. The added vitamins and minerals contribute to the overall nutritional profile of foods made with it. The U.S. National Academies of Sciences, Engineering, and Medicine have not established upper intake levels for these added nutrients, as they are typically consumed within normal dietary patterns. No major health controversies are associated with its consumption at typical levels.