More than half of bakers believe the Food Standards Agency is wrong to recommend the fortification of bakery products with folic acid.

A British Baker poll on [] found that 52% believe fortification is the wrong course of action to recommend, whether it is at the milling or baking stage.

The online poll found that 27% of bakers are in favour of adding folic acid to all bread flours (including wholemeal).

Some 6% of those polled said they believed that folic acid should be added to white and brown flours, not wholemeal. And 15% of those polled were in favour of adding folic acid at the bread baking stage.