I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein.  Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).

Here's my question: I see in their catalogue a "Strong Baker's Flour UBUB" (which I think means "unbleached, unbrominated").  Any idea what "strong" might mean?  High in protein?  And what effect would "unbrominated" have on bread?  Are most flours brominated? 

Thanks.