Table 3.

Amounts of vitamin D (cholecalciferol) and calcium required to achieve target fortification levels

Vitamin D	Value	Ca	Value
Estimated loss during flour processing	15 %	Estimated loss during flour processing	5 %
Amount remaining (100 %−15 %)	85 %	Amount remaining (100 %−5 %)	95 %
Estimated loss during bread processing	30 %	Estimated loss during bread processing	5 %
Amount lost (85 %×30 %)	26 %	Amount lost (95 %×5 %)	5 %
Amount remaining (85 %−26 %)	59 %	Amount remaining (95 %−5 %)	90 %
Target fortification level per 100 g of bread (20 µg (800 IU)/1·8)	11·1 µg (444 IU)	Target fortification level per 100 g of bread (200 mg/1·8)	111 mg
Amount required to achieve target fortification level (11·1 µg (444 IU)/59 %)	18·65 µg (746 IU)	Amount required to achieve target fortification level (111 mg/90 %)	123 mg