Fortification of staples like wheat and maize flour offers great deal to consumers, satisfying caloric requirements as well as alleviating the problem of hidden hunger. Fortification of wheat flour is a cost-effective tool to reduce micronutrient deficiencies and prevent birth defects such as Neural Tube Defects due to folic acid deficiency. It can also potentially reduce iron deficiency and iron deficiency anemia, a dangerous condition for children and pregnant women.
Derivatives of flour such as bakery – cakes, biscuits, cookies, pasta, noodles are commonly fortified.
Appearance: Characteristic coloured powder
Recommended Dosage: 120g of premix per 1000 serving