Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines. The nutrients are added because of the removal of the bran and germ, which contain most of the nutrients found in wheat grain. However, the removal of the oily germ helps the flour to keep for much longer periods.
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