Soups & stock
Salt is an essential element of flavour in the production of canned soups, instant soups and meat stock. Since many soups are frozen, it is crucial that ingredients in these products are freeze/thaw stable and that the salt used is of extreme purity.
Facts
The best salt for soups depends on which type of soup is in question:
- For liquid soups, a good quality, unsieved salt is preferable
- For dry soups, quick solubility is important, and extra fine or fine salt should be used
Suggestions for choice of salt:
