It’s funny how ignorant or is it just crass lying that’s going on? that so many people do who are involved in the business of bread. I’ve left an excerpt from this website. http://www.namamillers.org/ci_Wheat-Flour.html

“Bakers buy a wide variety of flour types, based on the products they produce. The flour the consumer buys at the grocery store, called “family flour” by the milling industry, is usually a long-patent all-purpose or bread flour. Occasionally short patent flour is available in retail stores.”

“Reconstituting,” or blending back together, all the parts of the wheat in the proper proportions yields whole wheat flour. This process produces a higher quality whole wheat flour than is achieved by grinding the whole wheat berry. Reconstitution assures that the wheat germ oil is not spread throughout the flour so it does not go rancid so readily.”

“In the bleaching process, flour is exposed to chlorine gas or benzoyl peroxide to whiten and brighten flour color. Chlorine also affects baking quality by “maturing” or oxidizing the flour, which is beneficial for cake and cookie baking. The bleaching agents react and do not leave harmful residues or destroy nutrients.”

“The flour stream passes through a device that measures out specified quantities of enrichment. The enrichment of flour with four B vitamins (thiamin, niacin and riboflavin) and iron, began in the 1930s. In 1998 folate, or folic acid, was added to the mix of B vitamin. If the flour is self-rising, a leavening agent, salt and calcium are also added in exact amounts.

Before the flour leaves the mill, additional lab tests are run to ensure that the customers get what they ordered.”