A calcium fortified leavened baked product comprising an amount of calcium carbonate sufficient to provide from about 0.1 % to about 1.2% by weight elemental calcium based on the weight of said baked product, said calcium carbonate having a median particle diameter of less than about 30 µm, and flour that is substantially free of bran and wheat middlings, wherein the baked product has a pH from about 3.0 to about 6.0, and has a volume which is substantially identical to, or superior to, the volume of an otherwise identical baked product prepared from identical ingredients and under identical conditions that has not been fortified.
