differently
Hi Elisa! As New York moves toward a potential
flour amid growing health concerns, there's a timely opportunity to
highlight products that are bromate-free.
But first, what is bromate? Potassium bromate is commonly used in flour to
strengthen dough and improve consistency. It acts as a chemical shortcut to
make flour perform more consistently. However, concerns around its safety
means more bakers and chefs are looking for a cleaner, more natural
approach.
Flour! For over 100 years, Caputo has produced premium flour WITHOUT:
* Bromate
* Bleach
* Conditioners
* Chemical additives
Instead, Caputo relies on premium wheat, slow milling, precision
granulation, and generations of expertise to deliver the strength,
consistency, and performance professionals expect.
Why this matter nows:
* Bromated flour has long been used in iconic New York staples like
pizza and bagels. As regulations evolve, many bakers and chefs may need to
reassess long-standing recipes and formulations.
Caputo stands out as a time-tested alternative built on quality ingredients
and processes rather than chemical shortcuts, and aligned with where the
industry is heading.
If you're interested in learning more about Caputo's milling process and
bromate-free flour, we'd love to connect you with one of our in-house
experts. Happy to send samples your way to test out as well!
Chat soon,
Ellie
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Why It Matters
Industry operators should watch for follow-on developments as this story develops.
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For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
