I’m not a baker so I’m wondering what this will mean in the real world.
Does every pizzeria everywhere employ this stuff?
It’s already banned in Canada, Yurp, and Gina. The US is often last in banning carcinogens (see also aspartame).
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Not at all, but it’s absolutely key for “authentic” New York Style. A lot of guys named Ray are up in arms tonight.
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In case you’re interested, just saw this article posted on another forum, with a lot more background info on bromated flour and pizza:
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potassium bromate is used to “bleach flour fast”
fresh milled wheat flour is not “lily white”
at some point in history the marketeers ‘sold’ the idea wheat flour should be gleaming, blindingly “white”
since “time is money” potassium bromate was used to “rapidly” bleach fresh wheat flour…
it is completely unnecessary.
left to its own devices, in time, wheat flour will ‘bleach itself’ to that euphoric state of “blinding whiteness”
haven’t used anything bu ‘unbleached flour’ in 40+ years, so whether the incorporation of potassium bromate adds some kind of magic taste, , ,
nadda clue.
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It’s not about the taste but potassium bromate is a dough conditioner and can play an important part in strengthening the gluten structure when making pizza, especially NY-style pizza.
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Well if interested in a clue, read the article I linked above.
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the word “taste” - which I referred to - does not appear anywhere in that article.
I guess that’s not what it’s for then 
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