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All these foods will have SYNTHETIC FOLIC ACID added via the flour:
1. Bread & Direct Derivatives
White bread (sliced, loaves, rolls, baps, bu...
All these foods will have SYNTHETIC FOLIC ACID added via the flour:
1. Bread & Direct Derivatives
White bread (sliced, loaves, rolls, baps, buns)
Soft white rolls, dinner rolls, hamburger buns, hot dog buns
Bagels (most commercial)
English muffins
Ciabatta, focaccia, baguettes, pain de campagne (many versions)
Flatbreads: naan, pitta, wraps, tortillas (wheat versions), chapati/roti (when made with white flour), paratha
Pizza bases / pizza dough
Garlic bread, cheese bread, focaccia variants
Breadcrumbs (fresh or dried)
Croutons
Stuffing mixes
Breadsticks, grissini
Soft pretzels
Melba toast, crispbreads (many wheat-based)
Crumpets, pikelets
Scones (plain, fruit, cheese)
Muffins (English-style and American-style bakery muffins)
2. White Flour Itself & Basic Baking Staples
Plain / all-purpose white flour
Self-raising white flour
Strong bread flour
Cake flour, pastry flour
Ready-made pastry: shortcrust, puff, filo, filo pastry sheets, pie crusts
Pizza dough mixes, bread mixes, cake mixes, pancake/waffle mixes
Batter mixes (for frying)
Tempura batter, beer batter, Yorkshire pudding batter
Dumpling mixes
3. Cakes, Biscuits, Pastries & Sweet Baked Goods
All standard cakes (sponge, Victoria sponge, chocolate, carrot, fruit cake, Madeira, etc.)
Cupcakes, muffins, brownies
Cookies, biscuits (digestives, shortbread, chocolate chip, bourbons, custard creams, etc.)
Pastries: croissants, pain au chocolat, Danish pastries, pain aux raisins
Doughnuts (yeast and cake types), churros
Éclairs, profiteroles, cream puffs
Tarts, flans, quiches (pastry base)
Pies (sweet and savoury pastry lids/bases)
Apple pie, mince pies, fruit pies
Cheesecakes (many bases)
Pancakes, waffles, crêpes, blinis
Scotch pancakes / drop scones
Gingerbread, shortbread
Swiss rolls, flapjacks (some), traybakes
4. Pasta, Noodles & Related
Most dried pasta (spaghetti, penne, fusilli, etc. — durum wheat is refined)
Fresh pasta
Lasagne sheets
Ravioli, tortellini, filled pasta
Gnocchi (many commercial versions)
Wheat noodles (chow mein, egg noodles, ramen-style wheat noodles)
Instant noodles / pot noodles (many)
Couscous (most commercial is refined)
Semolina-based products
5. Breakfast & Cereal Products
Many breakfast cereals (especially coated or processed ones)
Weetabix-style (some), bran flakes with added flour, granola clusters
Toast (white)
French toast / eggy bread
Pancakes / waffles as above
Breakfast wraps or sandwiches on white bread/flour tortillas
6. Snacks, Savoury Biscuits & Crisps-style
Crackers, water biscuits, cream crackers, Ritz-style
Savoury biscuits, cheese straws
Pretzels
Breadsticks
Coated nuts or snacks
Many extruded snacks that use wheat flour as a base
Spring rolls / samosa pastry
Empanadas, pasties (Cornish pasty pastry)
Sausage rolls, pork pies, scotch eggs (coating or pastry)
Onion rings, battered mushrooms, mozzarella sticks (batter/coating)
7. Ready Meals, Processed & Supermarket Foods
Almost all breaded or battered products: fish fingers, chicken nuggets, chicken kievs, scampi, fishcakes, breaded chicken/fish fillets
Ready-made pies, quiches, flans
Lasagne, cannelloni, pasta bakes
Pizza (bases)
Burgers in buns
Hot dogs in buns
Sandwiches and wraps (bread or tortilla)
Gravies, sauces and soups thickened with flour (roux-based)
Instant sauces, gravy granules (many)
Stuffing, breadcrumbs coatings
Meatballs, sausages (some binders)
Vegetarian/vegan meat alternatives (many use wheat flour or wheat protein)
Ready-made batters and coatings
Frozen desserts with pastry or sponge bases
Many “value” or processed savoury products use flour as filler/thickener
The Food Files
02.08.26
#folicacid