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Bakery Salt
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Product Description
Bakery salt is a finely ground, food-grade salt specifically processed for use in baking and food preparation. It is characterized by its purity, consistent grain size, and minimal additives to ensure it blends evenly in doughs and batters. Bakery salt enhances flavor, improves dough texture, controls yeast fermentation, and extends the shelf life of baked goods. Due to its fine granules, it dissolves quickly and evenly, making it ideal for commercial and home baking applications.
Description
Bakery Salt
Primary Uses
Baking & Food Industry
- Enhances flavor in bread, cakes, cookies, pastries, and other baked products.
- Regulates yeast fermentation rate in dough to ensure proper rise and texture.
- Improves dough strength and elasticity, contributing to better crumb structure.
- Acts as a preservative by inhibiting microbial growth, thereby extending shelf life.
- Used in seasoning and brining of bakery fillings and dough conditioners.
Food Processing
- Added to processed foods for salt flavor and preservation.
- Utilized in seasoning mixes for bakery toppings and fillings.
Secondary Uses
Culinary Uses
- Used as a table salt substitute for finely textured salt applications.
- Incorporated in sauces, dressings, and marinades used in bakery food products.
Industrial Uses
- Employed in food-grade applications requiring fine, high-purity salt.
PRODUCT KEY FEATURES
Key Attributes
1. Basic Identification Attributes
- Chemical Name (IUPAC): Sodium chloride
- Common/Trade Name: Bakery Salt, Fine Food Salt
- CAS Number: 7647-14-5
- HS Code: 2501.00
- Molecular Formula: NaCl
- Synonyms: Table salt, fine salt, food-grade salt
2. Physical & Chemical Properties
- Physical State: Fine crystalline powder
- Color & Odor: White, odorless
- Melting Point: 801°C
- Boiling Point: 1413°C
- Density: ~2.16 g/cm³
- Solubility: Highly soluble in water
- pH Level: Neutral (in aqueous solution)
3. Safety & Hazard Attributes
- Hazard Class (GHS): Not hazardous
- NFPA Ratings: Health 0, Flammability 0, Reactivity 0
- Exposure Limits: No OSHA or ACGIH limits; generally recognized as safe (GRAS)
- Reactivity: Stable under normal conditions
4. Storage & Handling Attributes
- Storage Conditions: Store in a cool, dry, and well-ventilated area to prevent caking and moisture absorption
- Container Type: Food-grade plastic or paper bags with moisture barriers
- Shelf Life: Indefinite when stored properly
- Special Handling: Avoid contamination; keep sealed when not in use
5. Regulatory & Compliance Attributes
- FDA (USA): Approved for food use (21 CFR 184.1854)
- EFSA (EU): Approved as food additive and ingredient
- Hazard Symbols (GHS): None
- Transportation Restrictions: None
6. Environmental & Health Impact
- Ecotoxicity: Low; natural mineral
- Persistence: Does not bioaccumulate
- Carcinogenicity/Mutagenicity: Not classified as carcinogenic or mutagenic
Biodegradability: Inorganic salt; does not biodegrade
SAFETY HANDLING PRECAUTIONS
Safety Handling Precautions
- Use gloves if handling large quantities to prevent skin dryness or irritation.
- Avoid creating dust clouds to prevent inhalation irritation.
- Maintain good hygiene; wash hands after handling.
First Aid Measures
- Inhalation: Move to fresh air if irritation occurs; seek medical attention if symptoms persist.
- Skin Contact: Wash with soap and water; use moisturizer for dryness.
- Eye Contact: Rinse thoroughly with water; seek medical attention if irritation continues.
- Ingestion: Generally safe in food amounts; seek medical advice if ingested in very large quantities.
Firefighting Measures
- Fire Hazards: Non-flammable and non-combustible.
- Extinguishing Media: Not applicable.
- Special Precautions: None required.
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