Salt plays a huge part in baking, offering many functional properties that other ingredients struggle to fulfil. However, salt is also full of sodium, which is renowned for causing a lot of health issues for consumers, particularly when it comes to high blood pressure. Sodium reduction is something which the food industry is constantly trying to achieve.
Reduce sodium in baked goods
How can we reduce sodium in baked goods, whilst maintaining the many functional properties that salt offers?
Smart Salt® is a sodium reduction technology that has been formulated to replicate the taste of salt, but did you know that it also offers the same functionality, including the same preservation characteristics?
What are the Benefits of using Smart Salt® in Baking?
1. Helps manufacturers reach recommended sodium targets in baked goods.
Typical sodium reductions are expected between 30-50%, with no compromise in taste.
2. Flexible to the needs of the manufacturer
The technology in Smart Salt® allows it to be tailored to the manufacturer’s needs, making it cost-effective.
3. Enhances the flavour of the other ingredients.
Smart Salt® has flavour-enhancing properties and perks up the depth and complexity of other flavours.
4. No change to baking performance.
Production-scale manufacturing of bread made with Smart Salt® indicates there are no difficulties in baking performance. The rheological behaviour of mineral-salted doughs is not critical especially when mixing times are optimised.
5. Smart Salt® is a weight-for-weight replacement for Salt.
In unleavened or chemically-leavened bakery systems, Smart Salt® is a suitable direct weight for weight replacement, without any changes in processing required.
6. High consumer acceptance.
Consumer tests have indicated that there are no significant differences between white bread made with regular salt and Smart Salt® for overall liking, appearance, aroma, flavour or texture.
7. Smart Salt® significantly increases the process lethality of pathogenic bacteria in bread after baking compared to regular salt.
In addition, total aerobic viable counts in the bread were significantly reduced after day 6 at storage temperatures of 21C and 25C compared to regular salt.
8. Smart Salt® improves shelf-life and reduces food waste.
Smart Salt® contains magnesium which has a bigger anti-bacterial effect than sodium or potassium which means that it is more effective at reducing pathogenic organisms like Bacillus cereus in bread and reducing total bacteria and fungal counts in baked goods which often results in an extra day of shelf-life. This shelf-life improvement can help to reduce food wastage.
Smart Salt® samples are available to try during your production run, please talk to the team about trying it for yourself and arrange a quote on 01386 761 555 or info@brusco.co.uk.
