As per National Nutrition Monitoring Bureau (NNMB) survey 2012, the average intake of cereals and millets was 375 GM/CU/day providing >=70% of Recommended Dietary Intake (RDI). Wheat is the staple food for most Indians in the wheat growing areas (North, West and Central India) and is consumed in the form of homemade chapattis or rotis (unleavened flat bread) using custom milled atta (whole wheat flour). For the year 2018-19, wheat consumption is forecasted at 93 MMT. Therefore, wheat flour is a suitable vehicle for fortification to improve the nutritional status of the mass
population.
Advantages of Fortifying Wheat Flour range from it being a safe and effective means of providing nutrients for improving public health excellent vehicle for adding nutrients to the diet as wheat flour is commonly consumed; is a cost-effective method to prevent nutritional deficiencies; and nutrient losses take place during milling of wheat. Further, Iron, Folic Acid and Vitamin B12 added to wheat flour is important for fighting anaemia and enhances blood formation. Fortification helps in adding back these nutrients.
Flour Fortification
Advantages
Longer lasting premix, due to reduced reactivity of nutrients from environment exposure – from cutting-edge Microencapsulation Technology
Controlled release of nutrients in food – from cutting-edge Microencapsulation Technology
Happy consumers due to assured nutrient delivery – from cutting-edge Microencapsulation Technology
Cost effective nutrient fortification – no investment in new equipment
100% Vegetarian – satisfied consumers
Assured & consistent quality – COA available on request
Made from safe materials – SDS available on request
Brand loyalty & trusting consumers – from Fortified Logo displayed on consumer packs
Customizable Fortification Premixes – Tailormade To Your Requirements
Flour Fortification
Process
Some quantity of wheat flour/refined flour is taken and mixed with premix to obtain a pre-blend (of wheat flour/refined flour and premix). The pre-blend is mixed with the remaining wheat flour/refined flour in a continuous mixer.
The premix is added through a volumetric feeder located towards the end of the milling process. The screw rotates
inside a chamber containing the premix and pushes the premix through the outlet. The quantity of premix added to the
unfortified wheat flour/refined flour can be modified by changing the motor speed.
Alternatively, the premix can be either directly fed into the flour via gravity or by pneumatic air-convection system. In the gravity system, the best point to add the premix is before the midpoint along the screw conveyor that collects flour from all the mill passages, followed by packing from the bulk storage of fortified flour/refined flour.
Flour Fortification
Fortification – Normal & XL
Rate of Addition & Presentation
ULTRAMIX (FLOUR)
FORTIFICATION PREMIX
RATE OF ADDITION – 200 GM in 1 MT
FSSAI SPECIFICATION
100 Gm in 500 KG
NUTRIENT
Per KG of Fortlfed Wheat Flour, Refined Flour Contains
Per 100 GM of Premix Contains
Iron (Sodium Feredetate EDTA)
14-21.25 MG
7,000-10,625 MG
Vitamin B9 (Folic Acid)
75-125 MCG
37.5-62.5 MG
Vitamin B12 (Cyanocobalamine)
0.75-1.25 MCG
0.375-0.625 MG
ULTRAMIX XL (FLOUR)
FORTIFICATION PREMIX
RATE OF ADDITION – 200 GM in 1 MT
FSSAI SPECIFICATION
100 Gm in 500 KG
NUTRIENT
Per KG of Fortlfed Wheat Flour, Refined Flour Contains
Per 100 GM of Premix Contains
Iron (Ferric Pyrophosphate)
28-42.5 MG
14,000-21,250 MG
Vitamin B9 (Folic Acid)
75-125 MCG
37.5-62.5 MG
Vitamin B12 (Cyanocobalamine)
0.75-1.25 MCG
0.375-0.625 MG
Available 25 KG packing. Can be Customized and Tailormade To Your Requirements.
Flour Fortification
Fortification – PLUS & XL
Rate of Addition & Presentation
ULTRAMIX – PLUS (FLOUR)
FORTIFICATION PREMIX
RATE OF ADDITION – 400 GM in 1 MT
FSSAI SPECIFICATION
100 GM in 250 KG
NUTRIENT
Per KG of Fortlfed Flour
Per 100 GM of Premix Contains
Iron (Sodium Feredetate EDTA)
14-21.25 MG
3,500-5,312.5 MG
Vitamin B9 (Folic Acid)
75-125 MCG
18.75 – 31.25 MG
Vitamin B12 (Cyanocobalamine)
0.75-1.25 MCG
0.1875-0.3125 MG
Zinc (Zinc Sulphate)
10-15 MG
2,500-3,750 MG
Vitamin A (Retinyl Palmitate / Acetate)
500-700 MCG RE
125-187.5 MG RE
Vitamin B1 (Thiamine Mononitrate)
1-1.5 MG
250-375 MG
Vitamin B2 (Riboflavin)
1.25-1.75 MG
312.5-437.5 MG
Vitamin B3 (Niacin Nicotinamide)
12.5-20 MG
3,125-5,000 MG
Vitamin B6 (Pyridoxine Hydrochloride)
1.5-2.5 MG
375-625 MG
ULTRAMIX – PLUS XL (FLOUR)
FORTIFICATION PREMIX
RATE OF ADDITION – 400 GM in 1 MT
FSSAI SPECIFICATION
100 GM in 250 KG
NUTRIENT
Per KG of Fortlfed Wheat Flour-Atta, All Purpose Flour-Maida Contains
Per 100 GM of Premix Contains
Iron (Ferric Pyrophosphate)
28-42.5 MG
7,000-10,625 MG
Vitamin B9 (Folic Acid)
75-125 MCG
18.75-31.25 MG
Vitamin B12 (Cyanocobalamine)
0.75-1.25 MCG
0.1875-0.3125 MG
Zinc (Zinc Sulphate)
10-15 MG
2,500-3,750 MG
Vitamin A (Retinyl Palmitate / Acetate)
500-700 MCG RE
125-187.5 MG RE
Vitamin B1 (Thiamine Mononitrate)
1-1.5 MG
250-375 MG
Vitamin B2 (Riboflavin)
1.25-1.75 MG
312.5-437.5 MG
Vitamin B3 (Niacin Nicotinamide)
12.5-20 MG
3,125-5,000 MG
Vitamin B6 (Pyridoxine Hydrochloride)
1.5-2.5 MG
375-625 MG
Available 25 KG packing. Can be Customized and Tailormade To Your Requirements.
Flour Fortification
FSSAI Specifications
SI.No.
Nutrient
Level Of fortification per Kg
1.
Iron- Ferrous cirate or Ferrous lactate or Ferrous sulphate or Ferric pyrophosphate or electrolytic iron or Ferrous fumarate or Ferrous BisGlycinate:
28mg-42.5mg*
or
Sodium Iron (III) Ethylene diamine tetra Acetate Trihydrate(Sodium feredetate-Na Fe EDTA):
14mg-21.25mg
2.
Folic acid
75μg-125μg
3.
Vitamin B12 – Cyanocobalamine or Hydroxycobalamine
0.75 μg – 1.25 μg
Note:* added at a higher level to account for less bioavailability
In addition, atta may also be fortifield with following micronutrients, singly or in combination, at the level in the table below:
SI.No.
Nutrient
Level of fortification
per Kg
1.
Zine-Zine Sulphate;
10 mg – 15 mg
2.
Vitamin A – Retinyl acetate or RetinylPalmiate:
500 μg RE – 750 μg RE
3.
Thiamine (Vitamin B1) – Thiamine hydrochloride or Thiamine mononitrate
1 mg – 1.5 mg
4.
Riboflavin (Vitamin B2)- Riboflavin or Riboflavin 5 – phosphate sodium;
1.25 mg – 1.75 mg
5.
Niacin (Vitamin B3) – Nicotinamide or Nicotinic acid:
