So after 40yrs of using our trusted recipe All Trumps High Gluten (Bleached & Bromated) we switched to the Unbleached #50121 about a year ago and noticed little if any change in performance. Now looking to get the bromate out of the equation and wondering what to expect with the change in our dough. My vendor sent be #53395 which is Full Strength (Unbleached & Unbromated) & their PFG version (High Gluten & Enriched but it says Unbleached Unbromated). Any advice to look out for things would be greatly appreciated!
It is all but impossible to really answer your question without knowing the entire dough management procedure.
Tom Lehmann/The Dough Doctor