Potassium Bromate2018-12-10T05:16:46-07:00
Potassium bromate - used in sliced white bread

Potassium bromate is an oxidant which promotes bread dough development, achieving greater loaf volume and resiliency.

Potassium Bromate

What is Potassium Bromate?

An oxidizing agent that matures flour and strengthens the gluten network in bread dough.

Potassium Bromate was used widely as a dough conditioner back in the 90s. Over the years, its popularity has decreased due to its association with carcinogens. Even though its use is legal in bread dough, its usage has been replaced by SSL, CSL, ADA, Ascorbic acid and Clean Label solutions.


Potassium bromate can be made by dissolving bromine in hot potassium hydroxide, or can be made by electrolysis of a potassium bromide solution.


In breads, potassium bromate is an oxidant which promotes dough development, by strengthening the gluten allowing greater loaf volume and resiliency. Bromated flours have been pre-blended with controlled levels of potassium bromate.


Potassium bromate can be made by the following reaction: 6KOH+3Br2→5KBr+KBrO3+3H2O


In breads, rolls, and buns:
Potassium bromate, calcium bromate, potassium iodate, calcium iodate, calcium peroxide, or any combination of two or more of these if the total quantity (including the potassium bromate in any bromated flour used) is not more than 0.0075 parts for each 100 parts by weight of flour used.

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