Processed
Dried Ferrous Sulfate
S tier
Dried ferrous sulfate (usually monohydrate) is the miller's friend: more elemental iron per gram, less water to cake the premix, still the same bioavailable ferrous ion. White to pale buff rather than sea-green. Bread flours and cereal premixes specify it so a humid silo does not rust into a lump. It still tastes of iron and can still mark fruit pieces. Encapsulation is the next step if the food is a chocolate drink. Dose by elemental iron, not by copying a heptahydrate weight.
Track this ingredient
Characteristics
Preparations
Traits
History
Dried ferrous sulfate grades were developed so flour premixes would not cake in the mill.
Many national flour-fortification specs moved to dried ferrous sulfate.
Cereal premix houses standardised on monohydrate for assay and flow.
Dried sulfate remained the workhorse beside more expensive encapsulated irons.