Salvatore Lo Duca, a traditional pizza maker in Brooklyn, reveals that brominated flour, an essential ingredient in his family recipe, may contain carcinogens banned in many countries. Faced with this situation, his establishment has begun to experiment with new flours, giving rise to unexpected results in the quality of the product.

The recent approval of a bill by New York state legislators, which seeks to ban brominated flour, has generated a division in the baking community, reports the Associated Press (AP). It is estimated that around 80% of pizzerias and bagel shops depend on this component, which could mean a drastic change in manufacturing practices.

“This is a momentous event for New York pizza,” said Scott Wiener, a pizza historian who organizes tours of notable pizzerias.

Industry reactions

Buyers and pizzeria owners are expressing concerns about how this change will affect the texture and taste of traditional New York products.

Some, like Jesse Spellman of Utopia Bagels, interviewed by AP, have been forced to adjust their recipes and manufacturing processes.

“You could get the same bagel texture, but it's a lot more work and it's going to be a lot more expensive,” Spellman lamented.

Implications for health and product quality

Food health experts believe that the use of potassium bromate has been associated with cancer risks and argue that the ban is a positive step towards food safety.

As more pizzerias opt for “bromate-free” flours, pizza quality is expected to improve in the long term.

In conclusion, pizzeria owners must adapt to this new reality, which can improve the quality of the products, although it requires additional effort and changes in the way the dough is prepared.

Reaction beyond New York

The news has also reached other parts of the country, with some pizzeria owners expressing their satisfaction with the quality of their pizzas in the face of the possible difficulties of their New York counterparts.

The discussion over brominated flour could have a lasting impact on how pizza is perceived and consumed across the nation.

Effect of brominated flour on the body

“Brominated flour” usually refers to wheat flour to which potassium bromate has been added as a dough improver (so that the bread rises more and is softer and whiter). This additive can have several negative effects on the body if it is not used strictly in permitted doses or if it is not eliminated well during baking.

What is bromate and what is it used for?

Toxic effects and possible risks

Animal studies and toxicological evaluations have linked potassium bromate to:

In high doses or through acute poisoning, bromate can cause:

Regulatory situation and habitual consumption

Practical recommendations

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