Ok... Well as I stated in another post, I found a 50# bag of All Trumps High Gluten Flour for $14 and change. I'm not sure if it was Bromated or Unbromated but wasn't sure so I wanted to ask before I bought it. I will also look to see if they have KASL but if they don't I will buy the All Trumps.
Guys, a nice easy way to tell if ANY general mills flour is bromated or not, even from a distance, is the color of the lettering on the bag. Im talking the big lettering that makes up most of the artwork on the bag, such as the writing of "General Mills". If it is red it has bromate in it, if it is green it does not have bromate in it. I have been experimenting for years with both bromated and non bromated all trumps flour in side by side tests, and I have definitely noticed huge differences between the two. Here are a few thoughts on the subject:
The big chain pizzerias such as Domino's, Pizza Hut, Papa John's have seen the writing on the wall about bromated flour for years. Non of them use bromated flour any more. Remember when Domino's or Pizza Hut was actually good? This is because they once were making pizza with bromated flour, but they have changed their dough recipes in the past 10 years to include a cocktail of other ingredients that in the right combination can mimic the effects of potassium bromate. Some of these ingredients are ascorbic acid, genetically modified enzymes, lecthin, Datem etc. Unfortunately it doesn't quite work the same, and that is why most of us prefer the mom and pop operations still using the bromate. Outside of chain pizzerias, the use of non bromated flour is indeed VERY RARE in the pizza industry. I always ask my wholesalers that specialize in equipping smaller chains, and mom and pop operations if they know of any pizzerias that do not use bromated flour. I have sourced ingredients all around the country in my consulting service, and the answer seems to be the same everywhere except California. Most of the time I get a response such as "EVERYONE uses bromated flour". I live in Boston and so far I have only found one traditional pizzeria that does not use it, a place called Picco. The other places that don't use it are the two places attempting to make an authentic high temp neapolitan pizza using a european flour (caputo). This is in an area with hundreds of pizzerias. Pizza is really popular here, and make up a huge portion of the available food in the area.
Non bromated flours have been available and widely used by the bread baking industry for years, so why is bromated flour so rampant in the pizza industry? Bromated flour makes a very light, fluffy, less dense product and acts as a crutch for many of the most common mistakes that happen when making pizza such as under mixing and over proofing. Bread Bakers are almost always professionals that have more often than not studied their craft for years under the guiding hand of veteran bakers, and they have also often gone to school for professional training. Pizzerias are often manned by people that are self taught. Often times pizza is made by people that have never set foot in a bakery where you have to be able to manipulate baking/proofing scenarios to make a multitude of totally different products from the same basic ingredients. Im not trying to dismiss the credibility of all pizza makers, but mixing pizza dough is just not a "highly schooled" profession, at least not in this country. Bromate definitely makes it easier to show a 17 year old high school student the dough making process a few times and have him come up with a usable product.
It is possible to make a pizza with non bromated flour that is close to one made with bromated flour, but I have found it much harder to make a consistent pizza without bromate. Don't get me wrong, you can still make amazing pizza, but it is harder to do it on a daily basis and have it always turn out the same. You need to mix the dough a little longer with a non bromated flour, and you have to learn that there is a smaller window of the ideal mixing time and proofing time. Even with these changes you will still find the pizza made with bromated flour stays softer longer, which allows you to bake the pizza longer and achieve more char. You will find that the pizza does not toughen up as fast when it has been sitting out waiting for a slice reheat, or the next day when you get to your leftovers. You will also notice smaller voids in the dough, but many more of them, so there are physical and textural differences. One interesting thing I have found is that at a lower temperature bromate really helps to give the dough lots of oven spring, but as the temperatures increase it eventually starts to detract from the texture. If you make high temperature neapolitan pizza with bromated flour it can almost become too cottony soft and the interesting texture of an authentic Neapolitan pizza is lost.