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Potassium bromate for baking bread
300.00 - 400.00 INR/Kilograms
Product Details:
- Physical Form Powder
- Poisonous Yes, toxic if ingested in large quantities
- Shelf Life 2 years
- HS Code 28299010
- Appearance White crystalline powder
- Ph Level Neutral (7.0 in aqueous solution)
- Density 3.27 Gram per cubic centimeter(g/cm3)
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Potassium bromate for baking bread Price And Quantity
- 25 Kilograms
- 300.00 - 400.00 INR/Kilograms
- Follow local hazardous waste guidelines
- Subject to local food additive regulations
- Allergen-free
- Oxidizer, Harmful
- 25 kg HDPE drum or as required
- Available upon request
- Decomposes before boiling
- Stable under recommended storage conditions
Potassium bromate for baking bread Product Specifications
- Potassium bromate
- Food Grade
- Granular or crystalline
- Added in small quantities to improve bread volume and texture
- Food Additive
- Neutral (7.0 in aqueous solution)
- 350 C (decomposes)
- Odourless
- Strong oxidizing agent, white crystalline solid, improves dough elasticity and bread texture
- 3.27 Gram per cubic centimeter(g/cm3)
- 7758-01-2
- 2 years
- White crystalline powder
- 28299010
- K | O-Br=O | O
- Used as a flour improver and dough conditioner in bread making
- Powder
- Yes, toxic if ingested in large quantities
- 231-829-8
- Odourless, tasteless
- 167.00 g/mol
- KBrO3
- 99% minimum
- Soluble in water
- Store in a cool, dry, well-ventilated place away from sunlight and moisture
- Follow local hazardous waste guidelines
- Subject to local food additive regulations
- Allergen-free
- Oxidizer, Harmful
- 25 kg HDPE drum or as required
- Available upon request
- Decomposes before boiling
- Stable under recommended storage conditions
Potassium bromate for baking bread Trade Information
- 50000 Kilograms Per Month
- 7 Days
Product Description
We provide Potassium Bromate for Baking Bread
We are a highly acclaimed company that offers a quality range of Potassium Bromate for Baking Bread. All these products are quality tested on various parameters and are certified as per the international standards. These products are finely formulated by the team of skilled professionals of the industry that ensure their purity and reliability.
Specifications of the product:
- Appearance of 5% aqueous solution - Clear and Colorless
- Assay (on dry basis) = >99.5%
- pH of 5% Solution = 6-9
- Moisture by wt. = <0.5%
- Iron % (Fe) = <0.001
- Heavy metals (as Pb %) = <0.001
- Insoluble matter % by weight = <0.003
- These are packed in 25 kg HDPE woven sacks with inner lining or 25 kg HDPE drums with inner lining.
Improving Bread Quality
Potassium bromate is valued in baking for its ability to strengthen dough and produce loaves with better volume and finer crumb texture. Only small, controlled quantities are required to achieve desired improvements, making it a key ingredient for commercial bakeries aiming for consistent results.
Safe Handling and Storage
Due to its oxidizing and toxic properties, potassium bromate must be stored in HDPE drums, away from sunlight, heat, and moisture in a cool, well-ventilated space. Proper protective measures and adherence to recommended guidelines are essential for safe handling and use in food applications.
Regulatory and Allergen Status
This product is allergen-free and conforms to food grade standards with a minimum purity of 99%. However, its use as a food additive is governed by strict local regulationsconsult current legislation to ensure compliance before application.
FAQs of Potassium bromate for baking bread:
Q: How is potassium bromate used in bread baking?
A: Potassium bromate is added in small amounts to bread dough as a flour improver and dough conditioner. It acts as an oxidizer, improving dough strength, elasticity, and final bread texture. It is usually added at the initial mixing stage and must be used according to local regulatory limits.Q: What are the main benefits of using potassium bromate in baking?
A: Using potassium bromate helps create bread with superior volume, finer crumb structure, and improved texture. It also enhances dough handling and consistency, particularly in high-speed or commercial bread production environments.Q: When should potassium bromate be added during the baking process?
A: Potassium bromate should be incorporated at the dough mixing phase. Proper blending ensures it reacts fully during baking. Adhering to recommended dosage and baking conditions is essential to reduce residual bromate in the finished bread.Q: Where should potassium bromate be stored?
A: Store potassium bromate in sealed 25 kg HDPE drums in a cool, dry, and well-ventilated location, away from heat sources, direct sunlight, and moisture. This maintains its stability and effectiveness throughout its two-year shelf life.Q: What precautions must be taken when handling potassium bromate?
A: Since potassium bromate is a strong oxidizer and toxic in large quantities, always use protective equipment and avoid ingestion or inhalation. Follow local hazardous waste regulations for safe disposal and consult the supplier for safety data and contact information.Q: Is potassium bromate safe for all types of consumers?
A: Potassium bromate is allergen-free, but it can be toxic if ingested in large amounts. Its use is regulated due to health concerns; always ensure finished bread contains negligible residues according to local food safety standards.Q: How is potassium bromate regulated and what should users be aware of?
A: Potassium bromate is subject to local food additive regulations; its permitted usage varies internationally. Always reference current laws, maintain accurate usage records, and confirm compliance before incorporating it into food products.Tell us about your requirement
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WINDIA CHEMICALS PRIVATE LIMITED
Chennai,Tamil Nadu,India
Chennai,Tamil Nadu,India
Mr Renganathan Pappu
(Director)
Mobile : 08071931745
41, 3rd Street, VGP Layout, Injambakkam, Chennai - 600115, Tamil Nadu, India
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