Key Mix has been aware of the potassium bromate problem for many years and does not use potassium bromate in any of our products.

We do produce bromate replacers, for those who wish to make bromate free products.

If you or your customers are concerned about this issue call us for a demonstration of our potassium bromate free products. Quality baked goods can be made without increasing costs.

The links on this page are not updated and may be out of date. This subject is controversial.

How the potassium bromate problem started
The ozonization of drinking water causes bromate to be formed as a by product. Research has been done to confirm the safety of ozonated water and it was found the potassium bromate causes renal cancer in rats when they drank water with potassium bromate. This is why the origins are connected to drinking water acts.

The state of California created a law known as proposition 65 Proposition 65 requires the Governor to publish a list of chemicals that are known to the State of California to cause cancer, birth defects or other reproductive harm. Nearly 580 chemicals have been listed as of September 1, list of these chemicals and potassium bromate is on it. This meant any product sold in California would need to be labeled that the product contained a substance known to the state of California to cause cancer. This started the potassium bromate problem.

In 1993 the World Health Organization (WHO) also banned potassium bromate. Several nations including Canada banned the use of potassium bromate based on the WHO report. Recently, some nations are allowing the use of potassium bromate again, however only at very low levels.

Latest developments in Potassium Bromate
On July 19, 1999 the Center for Science in the Public Interest (CSPI) published a press release stating that they have petitioned the FDA to Ban the use of potassium bromate in food. In addition the USA Today published an article on July 20, 1999 in the Life section on this press release.

In response to the CSPI press release on potassium bromate the American Bakers Association published its own press release on July 19, 1999 stating that potassium bromate is converted to harmless potassium bromide during the baking process.

Theresa Cogswell of Interstate Bakeries gave a presentation at the American Society of Bakery Engineers (ASBE) convention, on using potassium bromate without any residual levels being left after baking

What is Potassium Bromate
Potassium bromate is a flour improver that acts as a maturing agent. It acts principally in the late dough stage giving strength to the dough during late proofing and early baking. In laymens terms potassium bromate prevents the dough from falling when the dough is handled between proofing and baking yeilding higher volume bread.

The ASBE web page also gives background info on potassium bromate.

Potassium B romate is a very strong oxidizer and when in the pure form it has a oxidizing grade of 5.1 and UN Dangerous Articles Standard NO:1484. It should be stored in cool and dry storehouses against damp and heat, keeping away from combustion-supporting articles and never coming into contact with organic compound and combustible substances.

Normally, Potassium Bromate is used at levels less than 70 parts per million parts of flour or less than 45 parts per million of finished dough. Normal usage levels are 10 to 30 parts per million and when used at these low levels a majority of the potassium bromate reacts (potassium bromate is very reactive), if there is any remaining, it will evaporate during the baking process. residual potassium bromate levels are measured in parts per billion. The FDA feels that 20 parts per billion or less of potassium bromate is safe.