Guild Office Hours: Preparing for Bromate Bans

Tuesday, May 19, 2026 | 4:00pm–5:00pm ET 

As legislation restricting potassium bromate gains momentum, bakers across the country need to be prepared for what’s ahead. California has already passed a ban set to take effect in 2027, and New York is close behind. Several other states—including Illinois, Missouri, and Pennsylvania—are actively considering similar restrictions, signaling a broader shift that could impact bakeries nationwide.  

In this Office Hours session, we’ll break down what potassium bromate is, why it has been widely used in baking, and the health concerns driving these changes. From there, we’ll focus on practical strategies for transitioning away from bromated flour, with an emphasis on maintaining product quality and performance.  

This is a timely information session designed to help you stay ahead of the curve. As always, we’ll leave plenty of time for Q&A—so bring your questions, concerns, and real-world challenges.  

ABOUT OUR SPEAKERS

Shawna Goldfarb is the Northeast Regional Sales Manager for King Arthur Baking Company and has been with the company for 14 years. With more than 22 years of experience in the baking industry, she works closely with commercial bakeries and manufacturing partners across the Northeast, specializing in flour performance, ingredient applications, and industry trends. Shawna brings a practical industry perspective to discussions surrounding the banning of bromate and its impact on commercial baking.

Tim Pohlman is the Director of Quality at Bay State Milling Company. Tim has over 20 years’ experience in flour milling and baking.  Graduate of AIB resistance baking course.  Experience in pan breads, artisan breads, tortillas and pizza processes.  Excellent knowledge of dough processes, dough development and functions of ingredient.  Also, well versed of various flour testing techniques.