Author Topic: Bromated Bleached vs Unbromated Bleached  (Read 7380 times)

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Offline Cayman

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Re: Bromated Bleached vs Unbromated Bleached
« Reply #25 on: February 24, 2010, 12:38:09 PM »
I can't speak to flour specifically, but I can tell you that you may be surprised as to how many companies get their product from a single company. Example being, when I was a kid my father took us on a vacation during which we visited a generic pretzel factory. While there we saw that the conveyer belt was bringing pretzels down and dropping them into several different companies bags. All the same product too. Being a young age, I was shocked to see this. Fast forward 25 years and I am now in the grocery business working for a retailer who has many different companies making products for us that we put our name on. Some of these "private label" products are the exact same as the national brand who happens to be making the product for us. :)


Offline scott r

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Re: Bromated Bleached vs Unbromated Bleached
« Reply #26 on: February 24, 2010, 12:57:25 PM »
Perhaps the reason the bread baking industry doesn't employ bromated flours is they must include the ingredients on the label.
Given the widespread belief bromate is cancer causing, the last thing bread/bakery industry needs is to advertise bromated flour on the nutritional label.
The baking industry has specialized equipment, exotic dough conditioners that they can workaround the lack of bromated flour.
The bakery industry could make bread out of straw if absolutely necessary.
Read about the Chorleywood Process, it's so far removed from what we are attempting to do it's absurd.
Just Google "chorleywood process".


Individual pizza operators not being specifically required to list ingredients prefer to employ the flour that performs the best for their operation.
I would respectfully disagree it has much to do with inexperienced employees.


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That makes sense, and I agree that its not all about being able to use less skilled workers.  The main point I wanted to get across in this thread was that the use of bromate does make it much easier to produce a great pizza if you don't have a high temperature oven.    I also want to point out that the bread industry does indeed still use bromated flours.  I know for a fact that it is being used in the most popular italian bread bakery in Pittsburgh, and also one of the most popular in Boston.   These are just two markets that I am intimate with, so im sure its being used elsewhere as well.   Its use is definitely not nearly as wide spread as it is in the pizza industry, though.   



Offline Wallman

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Re: Bromated Bleached vs Unbromated Bleached
« Reply #27 on: March 03, 2010, 09:04:57 AM »
Costco by me (Northern Virginia) sells bromated General Mills All Trumps in 25# bags for maybe $10-$12. Don't quote me on the price, I bought my bag some time back.  I find the flour makes dough that is easier to use the KASL and not quite as "leathery."

Offline widespreadpizza

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Re: Bromated Bleached vs Unbromated Bleached
« Reply #28 on: March 05, 2010, 08:13:23 PM »
Stumbled across this post on PMQ.  I like the conclusion of Toms response.

http://pizzatoday.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=1;t=001436;p=1#000001

-marc