Flour Fortifications and Additives in our Bread

This factsheet aims to inform our customers about what is in the bread that we make in our bakery.

We aim to be open and honest about what ingredients we use, so you can make your own mind up about what you choose to buy and eat.

Flour Fortifications

Fortification of wheat flour in the UK began in the 1940s as a means of adding key vitamins and minerals to our diets in order to prevent certain diseases and improve our general health.

By law, non-wholemeal wheat flour must be fortified with calcium, iron, niacin and thiamin.

Folic acid will by a new fortification added under new requirements from December 2026

(If you are interested what these fortifications do for us, please see this NHS Glossary)

Currently, only our rye, organic wholemeal, dark and light spelt flours do not have any fortifications added to them. These are considered wholemeal flours and/or are from small scale mills that are exempt from the fortification process. Our Spelt loaf and 100% Rye sourdough loaf are what we would consider ‘fortification-free’

Additives

As an artisan bakery we pride ourselves on using high quality ingredients in what we make. Therefore, we use only unprocessed or minimally-processed additives in our bread, and avoid using artificial additives, preservatives and flour treatment agents.

Here is a list of common additives used in our bread:

Note: this is not an exhaustive list, as sometimes we add other ingredients such as herbs, spices and cheese in our products.

References:

Defra - Amending the Bread and Flour Regulations 1998 and the Bread and Flour Regulations (Northern Ireland) 1998

Federation of Bakers - Factsheet No. 24 Flour Fortification

GOV.UK Publications - Folic Acid

Bakery Bits - So What is Flour Fortification?

Sustain - Flour 'fortifcation' - Folic Acid

UK Flour Millers - Bread and Flour Regulations