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  "path": "/news/what-to-know-when-transitioning-to-unbleached-unbromated-flour-making-the-switch/617683/",
  "publishedAt": "2026-05-29T15:34:48.000Z",
  "site": "https://pizzatoday.com",
  "tags": [
    "News",
    "flour",
    "potassium bromate",
    "What to Know When Transitioning to Unbleached, Unbromated Flour | Making the Switch",
    "Pizza Today"
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  "textContent": "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 […]\n\nThe post What to Know When Transitioning to Unbleached, Unbromated Flour | Making the Switch appeared first on Pizza Today.",
  "title": "What to Know When Transitioning to Unbleached, Unbromated Flour | Making the Switch"
}