Bread and Bakery: Fortification of Flour

The fortification of flour in the UK became established in the 1950s. The addition of calcium carbonate became mandatory in 1943 to increase calcium levels in the diet. Throughout the 1940s to the end of food rationing in 1954, the milling of flour up to 80% extraction or higher was required by law to make full use of the nutritional value of the wheat grain.