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Get ( Sacn Uk Bread And Flour Regulations Position Statement 150205)

Iron, calcium, thiamin and niacin) to all wheat flour (except wholemeal flour) at the milling stage of processing. This legislative requirement was introduced in the 1950 s in order to restore the iron, thiamin and niacin lost in the milling process to the minimum levels known to be present in flour of 80% extraction rate1. From 1940 until the end of food rationing in Britain in 1954, legislation enforced the milling of flour up to 80% extraction or higher in order to make full use of the nut.

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