>>15589344Don't believe in rumours. A lot of food across Europe is loaded with fillers. My guess is that the flour they use all comes from a few sources that use a similar method to bulk it out with fillers like soya flour (which also helps other ingredients mix) and fortify it with stuff like niacin. Next time I go to the warehouse where the grocery I work at restocks their supply I could take a look at the nearby industrial bakery when they get their flour delivered, that stuff probably won't be just flour with an anti-caking agent but be loaded up with other stuff.
