Flour, water and salt are the world's oldest ingredients for bread. Also today, salt continues to be a key ingredient for bakers. Choosing Suprasel®means ensuring your bread has its specific taste and texture, while stabilizing yeast fermentation. Therefore, bakers have a better control over yeast development, gas production and dough ripening.
Choosing salt for baking recipes
In bakery production the following points are critical when choosing salt:
Solubility: a consistent dissolution rate is important in dough mixing
Highest purity: reduce the effect of undesirable ingredients such as magnesium and copper
Blendability: iodized salt of food-grade quality is mixed homogeneously to obtain a perfect blend. Iodized salt helps to prevent goitre, a human disease caused by iodine-deficiency.
Functions of salt in bakery
Flavour and texture enhancer
Process enhancer
Carrier of iodine
A special "Bagerisalt" is available for the Swedish market.
