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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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By law, all white wheat flour sold in UK must be fortified with a specific group of vitamins and minerals. Post Brexit, this now includes all imported flour. Non-wheat flour and wholemeal flours are exempted and so are unfortified.

Minimum Level of Nutrients Added to Flour The Bread and Flour Regulations set minimum levels at which the nutrients added to flour must be present for every 100g of flour (Calcium carbonate – 235-390mg, iron - 1.65mg, nicotinic acid or nicotinamide – 1.60mg and thiamine – 0.24mg).

The regulations primarily mandate the compulsory fortification of milled white and brown non-wholemeal wheat flour that are manufactured and sold in the UK for public health reasons with added calcium, iron, thiamin and niacin to protect against nutrient deficiencies within the UK population.

Strong flour Strong white bread flour is made from 'hard' wheat varieties which are high in gluten. This makes it ideal for bread-making where dough needs to expand and rise well in order to produce a light loaf. Strong flour is not suitable for cake recipes.

The Bread and Flour Regulations (1998) lay down labelling and compositional standards for bread and flour; they also specify that four vitamins and minerals must be added to all white and brown flour. These are calcium, iron, thiamine (Vitamin B1) and niacin (Vitamin B3).

The regulations primarily mandate the compulsory fortification of milled white and brown non-wholemeal wheat flour that are manufactured and sold in the UK for public health reasons with added calcium, iron, thiamin and niacin to protect against nutrient deficiencies within the UK population.

Under these rules all wheat flour (except wholemeal flour) produced in Great Britain is required to have added to it specified quantities of four nutrients, namely calcium, iron, niacin and thiamin. Why is flour fortified? White flour was first fortified with calcium in the UK in 1941.

Folic acid added to flour to prevent brain and spinal conditions in foetuses. Folic acid to be added to non-wholemeal flour across the UK to help prevent life-threatening brain and spinal conditions in foetuses.

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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232