Enriched flour is produced by taking refined flour, which has had the bran and germ removed, and adding back certain nutrients that are lost during the refining process. These nutrients typically include iron, folic acid, thiamin, and riboflavin. The flour is enriched by adding a premix of these nutrients to the refined flour before packaging or further processing. The premix is carefully measured and added in precise amounts to ensure that the final product meets the nutritional requirements set by regulatory agencies. Enriched flour is commonly used in commercial baking because it has a longer shelf life and produces lighter, more consistent baked goods compared to whole-grain flours.