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The Addition of Mineral Salts to Flour

Mineral salts have been added by some European millers to correct certain deficiencies in some flours. In England it was at one time common practice to add calcium acid phosphate and soluble persulphates to flour. It is believed that these salts have a beneficial action upon the gluten, especially where the gluten of the flour is very soft. Alum was formerly used in European countries by millers and bakers alike to improve the action of an inferior flour. This is very seldom practiced at the present time. This being practiced in European countries has led some American people to believe that the same is practiced in this country. Such is not the case, however, as most flours milled in this country are not deficient in any respect and do not need the addition of any mineral salts like alum.