Author Topic: Just interesting,...Bromate  (Read 497 times)

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Offline Needssalt

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Just interesting,...Bromate
« on: November 15, 2013, 11:37:18 AM »
No major breakthrough or info.  I just found this interesting when I noticed.  These sample balls are both unbleached 12.6 ish%, mixed the same process, same temps, baked at the same time, etc.  One is bromated, one is KABF.   I just found it cool, they could be the same roll from bottom or top.
One on left is Bromated.


« Last Edit: November 16, 2013, 07:13:37 AM by Needssalt »


Offline dwighttsharpe

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Re: Just interesting,...Bromate
« Reply #1 on: November 15, 2013, 05:43:34 PM »
So, what brand/type is the bromated?

The kabf looks to have made the better roll, imo.

Top, bottom look same, but not cross section.
Dwight

Offline Needssalt

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Re: Just interesting,...Bromate
« Reply #2 on: November 16, 2013, 07:21:44 AM »
What a shmagoo I am......   The one on the left was from the bromated sample, GM Full-strength.   I originally posted it as on the right, lol.  I edited it now, sorry.  I knew what to expect, as I use AT and FS often, but just though it was interesting how similar the other characteristics were with the KABF. 

Offline TXCraig1

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Re: Just interesting,...Bromate
« Reply #3 on: November 16, 2013, 08:36:08 AM »
I just found it cool, they could be the same roll from bottom or top.

By this you mean they look the same on the bottom and the top? The difference in the crumb is pretty stark.
Pizza is not bread.

Offline Needssalt

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Re: Just interesting,...Bromate
« Reply #4 on: November 16, 2013, 04:18:14 PM »
Yeah, the difference in lift really presented.  I guess I've never had two different but equal sized samples right next to each other like that.