This product is a commercially produced wheat flour, specifically formulated for baking applications requiring high gluten strength and elasticity. It’s often employed in the production of breads, rolls, and other baked goods where a strong, stable dough structure is paramount. The inclusion of potassium bromate, an oxidizing agent, during its milling process enhances gluten development.
The use of this type of flour offers bakers several advantages, including improved loaf volume, finer crumb structure, and enhanced dough handling properties. Historically, its formulation provided a consistent and reliable ingredient, particularly valuable in large-scale bakery operations where uniformity is essential. However, concerns regarding the safety of potassium bromate have led to its prohibition in many countries. Alternatives exist that offer similar performance characteristics without the associated health risks.
