46 ADDITIVE FOR WHEAT FLOUR IN THE FORM OF A POWDER TO BE USED PRIOR TO BAKING FOR ENRICHING BAKERY PRODUCTS PRODUCED THEREFROM CONSISTING OF THIAMINE HYDROCHLORIDE, RIBOFLAVIN, NIACIN, IRON BY HYDROGEN, HIGH PROTEIN SOYA, WHEAT FLOUR, MINERAL SALTS, MILK POWDER, PHOSPHATIDES AND VEGETABLE OILS