SALT as one of seasonings has significant impact on taste, aroma and
look of most dishes. It ensures also food durability as a natural
preservation agent. For food producers we recommend edible evaporated
salt and edible rock salt. Both types can be applied in bakeries, meat
processing plants, dairies, fat industry, fruit and vegetable processing
and spice production. Selection of salt type depends on individual
needs of food manufacturers.
Czytaj więcejEvaporated salt is fine, homogeneous, with snow-white color. It is produced in the process of brine evaporation and crystallization. During production process, evaporated salt is cleaned from most of micro-elements naturally present in salt beds. Its advantage is lack of sediment after solution in water.
Rock salt is a natural salt containing many valuable microelements necessary for proper work of human body. It is extracted in a traditional mining process. Next it is subject to mechanical processing, grinding and mincing, and then sorting. Depending on the method we obtain salt with different granularity – both fine-grained and coarse-grained. We also recommend pickling salt – a mixture of salt and sodium nitrite – used in meat processing industry for meat pickling. Pickling salt has an effective impact on color, rich taste and aromatic flavor of pickled goods. What’s the most important, it extends the expiry date of meat products. On customer request, each salt type can contain iodine.