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provide selling point for bakery since enriched flour reintroduces vitamins and minerals that are removed during milling or not naturally found in wheat. But fortifying with vitamins and minerals can go beyond enrichment. By adding vitamins and minerals to bread, bakers are able to offer a more nutritious product providing micronutrients commonly found in fruits, vegetables and other whole foods, but which are not naturally found in grain flour, yeast or other traditional bread ingredients,”