I was at the International Baking Convention in Vegas last fall and was talking to the guys at the GM booth about bromate. They said that it is only California that doesn't get bromate in All Trumps (one of General Mills high gluten flours). As you know, it is the labeling requirement in CA that caused the whole thing. GM decided to omit bromate rather than put a skull and crossbones on the label. I can't remember what they get instead for the conditioner response that bromate gives. Was it Ascorbic Acid?