Author Topic: All Trumps Bromated = Magic Pizza Dust  (Read 7014 times)

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enter8

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #25 on: August 05, 2012, 04:40:20 PM »
Link to the abstract of a paper detailing a modern (1997-2000?) method for residual bromate detection:
http://www.ncbi.nlm.nih.gov/pubmed/10772172


Offline Pete-zza

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #26 on: August 05, 2012, 04:42:11 PM »
Peter, is this the article?
http://www.aaccnet.org/publications/cc/backissues/1960/Documents/chem37_573.pdf

That link should work.

enter8,

That's it. Thank you. Now we have two ways to find it. ;D

Peter

Offline Pappy

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #27 on: August 05, 2012, 05:26:00 PM »
To summarize the study in question:

A dough made with flour that has a bromate quantitiy of 10 ppm retains 3.84 ppm bromate after five minutes of baking at 220C (428F).  A dough made with flour that has a bromate quantity of 20 ppm retains 11.01 ppm bromate after five minutes of baking at 220C (428F).  Beyond five minutes of baking, there is zero.

General Mills bromated flours contain 8-16 ppm bromate.

This study by Bushuk and Hlynka contradicts an earlier study by Lee and Tkachuk that found greater quantities of residual bromate in baked dough.  When given the opportunity to respond, Lee and Tkachuk confirmed the later study, and admitted their error in an addendum.

This study says nothing about sub five minute bakes at temperatures higher than 428F.  I'd like to see one.

Quote
Cookbooks are directed to ordinary people, and publishers won't let authors publish books that call for ingredients that ordinary consumers cannot find at their local supermarkets.

Diastatic malt is available at Kroger?   ???

 

Offline Pete-zza

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #28 on: August 05, 2012, 05:40:23 PM »
Pappy,

I was referring to bromated flours.

I doubt that you will find diastatic barley malt at Kroger. Likewise for nondiastatic malt. However, there are many online sources for either form of malt. Some flours are unmalted, such as 00 flours and a few specialty flours (such as some organic flours), but the bulk of professional flours are malted.

Peter

Offline slybarman

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #29 on: August 05, 2012, 05:47:30 PM »
I will be making my first pizza with AT bromated in about an hour. Oven is pre-heating right now. Fingers crossed.
Mine are 58% hydration. 2% of each salt, sugar and oil.
« Last Edit: August 05, 2012, 05:50:59 PM by slybarman »

Offline Pete-zza

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #30 on: August 05, 2012, 06:06:32 PM »
I will be making my first pizza with AT bromated in about an hour. Oven is pre-heating right now. Fingers crossed.
Mine are 58% hydration. 2% of each salt, sugar and oil.

No yeast?

Peter

Offline slybarman

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #31 on: August 05, 2012, 06:18:33 PM »
Huh, maybe that is why it looks like a cracker.  ;D

Yes, 0.35 of IDY yeast and a 3 day cold rise.

Offline slybarman

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #32 on: August 05, 2012, 07:23:52 PM »
Hands down the best crust I have made so far. Has the closest taste and texture to my local pizzeria. Crust is airy despite poor dough handling on my part.

OK - the last one is a bit too airy.
« Last Edit: August 07, 2012, 03:56:27 PM by slybarman »

Offline Don K

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #33 on: August 06, 2012, 02:39:59 PM »
I also agree,excellent stuff! I ordered 2 Bags(5lbs each) of AT flour,one bromated,the other not.They made some of the best pies I ever eaten.I plan to order a 50 lb bag eventually.Im using Bouncer and sometimes KABF,but I really love the AT.

 :)
So you've made pies from both All Trumps bromated and unbromated? How did they compare?
The member formerly known as Colonel_Klink


Offline Ev

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #34 on: August 06, 2012, 09:57:23 PM »
I'm sorry, and I hate to be contrary, but I've used both AT bleached and bromated and KASL, and I'd be hard pressed to tell them apart. I use KASL now, just because I've had lung cancer once already and would just as soon not have to deal with that again if I can help it.
 I'd put my KASL pies up against anyones AT pies for handling, workability, oven-spring or flavor. Just sayin' ;D

Offline Don K

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #35 on: August 06, 2012, 11:16:16 PM »
I'm sorry, and I hate to be contrary, but I've used both AT bleached and bromated and KASL, and I'd be hard pressed to tell them apart. I use KASL now, just because I've had lung cancer once already and would just as soon not have to deal with that again if I can help it.
 I'd put my KASL pies up against anyones AT pies for handling, workability, oven-spring or flavor. Just sayin' ;D
I used to use KASL when I could get it locally, but when the store that I bought it at stopped selling it I started using KABF. The KASL was definitely better than the KABF for workability, spring, etc., but I still say that the AT bromated was better than the KASL. Perhaps your skills are better than mine Steve.
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Offline Ev

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #36 on: August 07, 2012, 07:30:38 AM »
Naw, just lucky I guess. ;D

Offline Pete-zza

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #37 on: August 07, 2012, 09:57:08 AM »
From a performance standpoint, Steve's (Ev's) experience with the All Trumps bromated flour seems to mirror that of Tom Lehmann, as discussed in the following PMQ Think Tank thread started by one of our members (franko9752): http://thinktank.pmq.com/viewtopic.php?p=78733#p78733.

Peter

Offline Don K

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #38 on: August 07, 2012, 10:37:13 AM »
From a performance standpoint, Steve's (Ev's) experience with the All Trumps bromated flour seems to mirror that of Tom Lehmann, as discussed in the following PMQ Think Tank thread started by one of our members (franko9752): http://thinktank.pmq.com/viewtopic.php?p=78733#p78733.

Peter
The discussion on the PMQ Think Tank was AT bromated vs. AT non-bromated. Steve was comparing AT bromated to KASL. I've never used AT non-bromated so I can't compare it to KASL. I have used KASL and it is definitely a good flour but IMHO the AT bromated performed better. My opinion is based on one batch though, maybe I got lucky. I will be making another batch Thursday, so I'll find out.

Maybe some side-by-side comparisons are in order; AT bromated vs. KASL, or AT bromated vs. AT non-bromated. Where is a good place to buy KASL online? I can't find it anywhere near me. I hate paying more for shipping than the flour.
The member formerly known as Colonel_Klink

Offline Ev

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Re: All Trumps Bromated = Magic Pizza Dust
« Reply #39 on: August 07, 2012, 11:02:49 AM »
My experience is based on a 50# bag of AT, 2-4 pies at a time, and switching to 50# bags of KASL. At some point I know I had both at the same time and couldn't tell them apart. I'm sure other factors come into play such as specific dough formulas, oven characteristics, baking stones et.cetera.