Salt plays an important role in the production of bread. Not only as a taste-enhancer, but also as a means of achieving the right dough during the baking process and the optimal structure of the bread. The Dutch national government lowered the maximum allowed sodium content of bread to 1,5 percent. “With so little salt, you cannot make tasty bread”, argues traditional baker Geert Voordijk. He switched to Suprasel’s OneGrain solution. “We now use 2% of this new product. It reduces the sodium content to 1,5%, without any negative effect on our process and the taste of our bread.”
Read more about the experiences with Suprasel OneGrain of Baker Voordijk.
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