I try not to speak in any authoritative way about things that I have had little or no personal experience with, apart from giving attribution as might be appropriate or pointing people in certain directions where they might find answers to their questions. This includes bromated flour. However, apart from the effects of bromated flour on mixing and other perceived benefits that our members have spoken about from time to time, one aspect that is not often noted or spoken about is that a bromated flour supposedly strengthens a dough and prevents it from falling too much when handled between proofing and baking, yielding a higher volume crumb as a result. This is rarely a need for a NY style dough but one place where that effect can be quite useful is for a Sicilian style dough. It was that effect that prompted me to probe Buddy's on whether the flour that it used for its Detroit-style pizza was bromated. The answer was yes.
I will be interested in Walter's results if he is able to do a side-by-side test using the bromated All Trumps versus the unbromated All Trumps for his NY style. The part that would most interest me is if he notes taste and textural differences that, for him, convince him of the superiority of one flour over the other.