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Enrichments

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
During milling, wheat loses some of its vitamins and minerals. These may be replaced or supplemented by the miller or the baker. In the United States, the Food and Drug Administration has set guidelines for supplementation levels of enrichments that can be added to bread to ensure proper nutrition. The following vitamins and minerals may be supplemented up to the amounts specified:
  • Iron at 12.5 milligrams per pound of bread
  • Riboflavin at 1.1 milligrams per pound of bread
  • Niacin at 15.0 milligrams per pound of bread
  • Thiamine at 1.8 milligrams per pound of bread
  • Calcium at 600 milligrams per pound of bread

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