The study showed that the combination of potassium-, magnesium- and sodium chloride, possibly supplemented with a flavour component, is most promising to test in various ratios and compositions in baking trials. In addition, we calculated whether the highest amounts do not exceed the maximum recommended amounts. This turned out not to be the case.
Dutch Bakery Centre
Bakery salt 2.0 optimises salt content without sacrificing taste and health
Bread is a nutritious and widely accessible food product, which contributes to our salt intake. During the past years, the bakery sector has achieved substantial salt reductions. Now it is time to take the next step, via the 'Bakery salt 2.0' project. The challenge is to reduce the sodium content in baker's salt, but continue to provide the important mineral iodine. Without compromising on taste, baking process and price. The Dutch Bakery Center (NBC) asked Schuttelaar and Partners to map out the possibilities with a scientific literature study.