Manufacturing & Supply Chain

Velona Acti-Salt

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Velona Acti-Salt

January 26
10:28 2014
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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

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