Learn how pizzeria owners are successfully adjusting their dough recipes to use unbleached, unbromated flour Key Points: Regulatory shifts and growing industry momentum are making unbleached, unbromated flour the new standard for pizzerias — not just a preference. Operators who adjust their mixing process, fermentation approach, and ingredient choices thoughtfully find the switch delivers better…

New York lawmakers passed legislation that will ban use of potassium bromate – a common dough conditioner – in food products used in the state. Potassium bromate is widely used by New York City pizzerias due to its ability to speed up mixing and baking processes. Flour manufacturers and distributors will have one year to […]

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