05Aug

The word “Bleached” often appears on grocery store and commercial flour packages alike. As most critical consumers know, there is a story behind almost every word printed on packaging, especially in the retail environment. It’s correct to assume that “bleached” means whitened. But how does it get that way?…

05Aug

Bromated flour has been treated with potassium bromate. In addition to the sum of similar results achieved in the bleaching process, bromate further promotes gluten development, strengthens dough elasticity, and increases tolerance to fermentation. Although bromate may seem like a convenient fix for one of the world’s oldest and…