The role and importance of salt in the production of bakery goods
Salt is a fundamental ingredient in the production of dough and baked goods. Even in small proportions (approximately 1-2% of the flour), it has an essential role in the texture, behaviour of the dough, production efficiency and shelf life of the final products.
The role of salt in dough structure
During the kneading process, salt interacts with the gluten proteins in the flour. It helps to create a more compact and elastic gluten network, imparting cohesiveness and stability to the dough. It also facilitates handling during rising and in the final stage of proofing. At the same time, it regulates the fermentation by limiting the effect of yeast and prevents excessive swelling or collapse of the dough. The result is dough with predictable behaviour and texture.
Effect of salt on the final product
The properties of salt are directly reflected in the quality of baked goods. The crumb becomes more cohesive and homogeneous, with proper structure and stable volume. The crust acquires a more intense, golden colour, while the crumb remains fresh for longer. In terms of taste, the bread acquires a balanced and rich flavour, without flat or dull tones, and is easy to slice without crumbling.
Salt also contributes to preservation: it reduces available moisture, slowing down the growth of mold and bacteria and thus extending the shelf life of products. This ensures the stability and safety of production, with consistent batch quality.
Technical characteristics of salt in the baking industry
In industrial dough production, the physical properties of salt are just as important as its chemical composition. Of particular importance are:
Grain size: The size of the grains determines the rate of dissolution of the salt in the mixture. The finer the grain size of the salt, the faster it dissolves and the more evenly it is distributed throughout the dough. Conversely, coarse-grained salts may not dissolve completely, leading to areas of excessive or insufficient salinity and unevenness in the final product.
Purity: High-purity salt (>99% NaCl) ensures a neutral and clean taste, without a metallic aftertaste or odours. Improved purity also ensures stable behaviour in the dough and reduced fluctuations in production.
Moisture and flowability: Low moisture content is vital for the flowability of salt in automated dispensing systems. A dry and well-processed salt does not clump and remains stable during storage, preventing blockages and inaccuracies in the production line.
Specialized salt for dough and bakery products
Dadakarides Salt S.A. provides a specialized industrial salt product tailored to the needs of the modern baking industry. This extra-fine grain salt, with a texture reminiscent of powdered sugar, is designed to meet the strict requirements of dough preparation in both manual and fully automated production lines.
Technical characteristics:
Grain size 0-0.3 mm: Extra-fine salt that dissolves quickly and spreads evenly in the dough, even in short mixing times.
High purity: With over 99.0% sodium chloride content and no undesirable elements, it delivers clean flavor and consistent performance during processing.
Minimal moisture:Moisture content below 0.5% makes the salt free-flowing and stable during storage. Even in high-humidity environments, it resists clumping, ensuring smooth operation in automatic dosing systems.
Optimal dispersion: Thanks to its fine grain size, the salt mixes evenly with the other ingredients in the dough, improving the consistency of the mixture and contributing to end products of consistent quality.
Certified quality and support: Thanks to its fine grain size, the salt blends evenly with other dough ingredients, enhancing mixture consistency and contributing to end products with uniform quality.
Practical benefits for the baking industry
The use of Dadakarides Salt S.A.’s specialized salt not only enhances the quality of final products but also delivers significant advantages during production. Its fine-grained, stable form minimizes batch-to-batch variation, ensuring consistent output. With excellent flowability and rapid dispersibility, this salt performs flawlessly in automated production lines - such as those in bakeries, confectionery, and dough-processing facilities - where precision and efficiency are essential.
At the same time, it supports the consistency of the final product by ensuring proper and uniform dough rise, resulting in improved texture and structure. An additional key advantage is its ability to prevent separation or sedimentation in premix systems, maintaining homogeneity in the final mixture - even in complex, multi-stage production lines.
It is suitable for wide use in the bakery and dough industry, from bread and pies to frozen products, snacks and biscuits.
Available packaging: It is available in both 500–1000 kg Big Bags for large industrial consumption and in durable 25 kg or 30 kg HDPE bags for flexibility in transport and use. This covers the needs of both large factories and smaller workshops.
With over 100 years of experience and deep expertise in the salt industry, Dadakarides Salt S.A. offers certified-quality products at competitive prices. In parallel, it ensures reliable service with consistent deliveries and tailored solutions designed to meet each customer's specific production needs.
Salt is an essential element in baking - not only for flavor but also for maintaining consistency and quality in production. The use of specialized products, such as Salt for Dough & Bakery Products (0–0.3 mm), supports stable, efficient, and dependable operations.
For more information or to request a sample, please contact our sales team.