"Potassium bromate is a dough conditioner that bakers have long used to strengthen dough, improve elasticity and create a more consistent final product, especially helpful in New York's unpredictable weather."
"The additive has been linked to cancer and other health risks, which is why it's already banned in places like California, Canada and the European Union."
"Using the chemically altered flours would give you much more consistency, where you know what you will get every day."
New York's Food Safety and Chemical Disclosure Act aims to ban potassium bromate, a dough conditioner used in commercial flours. This additive enhances dough strength and consistency, crucial for bakers facing variable weather. However, potassium bromate is linked to health risks, prompting its ban in several regions. Some bakers, like Joe Pucciarelli, do not use it and prefer additive-free flour for better flavor, though this results in less predictable dough outcomes.
Read at Time Out New York
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