FOOD SALTS

Salt dedicated to human nutrition has a flavoring and preserving food role; this last use that has failed with the development of alternative techniques such as cold and dehydration. The use of salt varies according to the foods that are prepared: more than 40% in case of concentrates such as nut broths and in a lower percentage for bread, cheese, etc. Salt promotes the development of certain microorganisms at the expense of others and is a selective antimicrobiotic and bacteriostatic agent. This function helps the preservation of meat and fish as well as in the cheese production processes.

Our food grade salts can be used for various production activities such as:
- bakeries
- dairy industry
- domestic dairy
- sausage factories
- canning industry
- fish industry
- etc.

Each type of salt has characteristics that make it suitable for the use of certain production processes:

BAKERY AND SWEET INDUSTRY:

Salt acts on the dough enhancing its flavor, texture, color and preservation. In this sector is used mainly fine salt, dried marine or recrystallized or medium grain hyperpure.

SALAMI AND BAGS INDUSTRY:

Fundamental to the production of cold cuts and sausages, different types of salt are used. Generally sea food salt is used both for dry salting and for brine. In ham factories it is used for seasoning and preservation.

CASE INDUSTRY:

Initially used to enhance product taste and guarantee their conservation. Later it was found to be fundamental for the growth and proliferation of specific microorganisms capable of transforming rennet into cheese

CONSERVATIVE INDUSTRY: 

In the industrial production of food preserves, salt allows the preparation in brine.

FOR THE SALAMOIA:

Generally, dried sea salt is used with and without anti-packaging agent

Food salts are also available with added iodine. Ask us for advice on the most suitable product for your needs, we will be able to show you the right one for you.