Velona Acti-Salt
January 26
10:28
2014
Velona Acti-Salt is a novel all-natural blend, lower in both sodium and potassium, which is used to replace sodium chloride in both bakery and confectionary products.
The product comprises natural sea-salt and a unique fermented flour blend. This blend gives all the organoleptic qualities of sodium chloride with only 45% of the sodium content. Acti-Salt also offers improved technological functionality including:
- ·Improved antifungal shelf life
- ·Reduced staling
- ·Increased specific volume and improved yield
- ·Better crumb structure
- ·Better crust colour
Velona Acti-Salt is supplied in powder form for both wheat and gluten free baking and should be used as a direct replacement for normal salt.
Sensory Analysis
In 3 independent triangle taste tests with 20 people no significant difference (p>0.05) was detected between both samples with respect to saltiness, texture and overall acceptability.
Dough Funtionality
Bread doughs with salt and Acti-Salt were evaluated in terms of dough stickiness, processability and rheologically as well as texturally. In all cases no significant difference (>0.05) was found between doughs.
Conclusion
- •Can be processed easily
- •Is organoleptically the same
- •Reduces the rate of staling
- Offers improved yields
- Increases the specific volume of the bread
- Also low in Potassium
- All natural
For more information, contact Daniel Hickey:
Email: dhickey@allinall.ie
Tel: (+353) 016263957
Tel: (+353) 016263957
