• Registered: 2011-07-16
  • Posts: 1

Topic: White flour additives

Hello
Can anybody explain why white bread flour has to have additives irrespective of whether it is thought to be a 'good' quality flour or not? I understand that wholemeal does not have to have these additions. Is there any flour that escapes this rule? Is it the same for Spelt flour?

Thrilled with the idea of Heritage flour, just discovered today that ( I hope I have understood correctly)we are not allowed under Defra to grow (any/much) strong wheat as it upsets the import arrangements with other countries.

I have a talk I give on bread with comparisoms between proper bread and the Chorleywood method and ingredients and I would like to expand my talk to cover the grain but need accurate information.  Can anyone assist?

Quirkas

  • Jethro
  • Administrator
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  • From: Doves Farm
  • Registered: 2010-10-15
  • Posts: 52

Re: White flour additives

It's all down to 'The Bread and Flour Regulations 1998' which says we have to have it.

According to The Bread and Flour Regulations 1998:

■calcium carbonate (chalk)
■iron
■thiamin (vitamin B1)
■nicotinic acid or nicotinamide
need to be added to all wheat flour milled in Britain with the following exceptions:

■Calcium carbonate does not have to be added to wholemeal flour; self-raising flour which has a calcium content of not less than 0.2 per cent; and wheat malt flour.
■If the level of iron, thiamin or nicotinic acid/nicotinamide present in flour meets the minimum level prescribed by the regulations for that nutrient, then fortification with that nutrient is not required.

There was a Government report in 1981 which said we didn't need this anyway! The Nutritional Aspects of  Bread and Flour report

I think it's a little crazy.

Jethro

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