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Should You Switch Your Flour? What Operators Are Actually Doing
Description
The flour debate is here. New York just moved on potassium bromate. California already did it. And if you run a pizzeria, it's coming for you whether you're in those states or not.
On this Takeout Tips Thursday solo episode, Tyrell Reed breaks down the bleached and bromated flour conversation from an operator's perspective. No science degree required. Just real talk about what this means inside your kitchen, your dough, your food cost, and your brand.
Tyrell shares what he learned running 700+ bags of Caputo unbleached flour three years ago, why cost and consistency stopped him from switching then, and what he's doing now as the pressure builds in every corner of the industry.
This episode covers: what potassium bromate does and why shops depend on it, the case for switching and the case for staying put, the three paths available to every operator right now, and the questions you must answer before you make any move
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