Enriched flour is white flour that has been added with recommended vitamins, usually B-vitamins (thiamin (B1), riboflavin (B2) niacin (B3), folic acid (B9)) and iron. Each state or government will specify which vitamins or minerals should be added.
Why is flour enriched?
Most of the nutrients and fibre in the whole wheat kernel (grain) are found in the germ and bran layer of the grain. To produce white flour, the bran and the germ layer must be stripped off. This means that the twenty-two vitamins and minerals are decreased including the dietary fibre. (The Wellness Encyclopedia of Food and Nutrition).
Some states or governments require that white flour be enriched with iron and B-vitamins, thiamin (B1), riboflavin (B2), folic acid (B9) and niacin (B3)
Some manufacturers also add calcium and vitamin D. If the flour is enriched, the label will say “enriched“.
By statute any white wheat flour that is milled in the UK has to have calcium carbonate, iron, thiamine/Vitamin B1 and Nicotinic acid added. (Wessex mill.co)
Below is the list of vitamins added to white refined flour in Canada
Iron, Niacin (B3), Thiamine Mononitrate (B1), Riboflavin (B2) and Folic acid (B9).
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