Bakery products

Salt, water and flour are the world’s oldest ingredients for bread. Salt continues to be a key ingredient for bakers today. Salt gives bread taste and texture. It stabilizes yeast fermentation and gives the baker increased control over yeast development, gas production and dough ripening.

Facts

In baking, the following points should be considered critical factors when choosing a salt:

• Consistent granulation, a consistent dissolution rate is important in dough mixing
• The salt used must be of very high purity (copper and magnesium can slow yeast formation)
• Iodized salt must be food-grade quality and mixed homogeneously to obtain a perfect blend

Suggestions for choice of salt: