Flour is a powder made by grinding uncooked cereal grains or other seeds or roots. It mainly comes from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. Depending on the base and the extraction rate (the amount of flour removed from the grain) variations within the nutrient content of flour occur. However, all flour is a good general source of dietary fiber, and is also an excellent source of other essential nutrients, including magnesium, zinc and selenium.
Fortifying flour with essential vitamin and minerals is a commonly used and very cost-effective method to ensure a sufficient supply of micronutrients. It effectively helps to prevent e.g. vitamin A deficiencies. Since flour is consumed by the mass population, it is prudent to consider iron, folic acid, thiamin (vitamin B1) and riboflavin (vitamin B2) in addition to adding vitamin A as part of the overall fortification program.
Vitamin A for flour fortification is in powder form and has been specially developed for the purpose of fortification. It possesses the unique characteristics, like high stability during storage and in the final flour product, high purity and effectiveness, easy applicability during the fortification process as well as excellent flow ability and low dusting.
The principle of flour fortification is to blend some amount of flour with vitamin and mineral pre-mix before mixing it with the remaining flour in a continuous mixer.
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