Applications - Bakery

Salt is an essential ingredient in all bread products and is the principal source of the relatively high sodium content of these products. Bread contributes as much as 30% of the sodium intake derived from processed foods in a typical American diet.

In white pan bread a level of 2.1% salt (flour basis) has been found to be optimal for flavour development. Highly flavoured and sour varieties require higher levels for optimum flavour enhancement.

Replacement of NaCl by SOLO® low sodium sea salt can significantly reduce the sodium level whilst preserving consumer acceptance.

Salt function in bread


  • "Rounds-out" or enhances other flavours
  • Controlling the rate of fermentation of yeast-leavened products
  • Controls the rate of undesirable micro-organisms and the development of undesirable “wild” types of yeast which would lead to uncontrolled fermentation rates and variable products.
  • Salt has a strengthening effect on the gluten in bread dough which helps ensure good dough handling properties and it reduces the dough water absorption rate as well.

Bread, buns, rolls

SOLO® can be added as a direct replacement for salt with minor process modifications in the level of yeast, yeast food or sugar.

In lean white doughs, some sensitive people may detect a bitter taste originating mostly from the potassium. This is, however, in most cases not a detectable problem when the bread is not eaten plain. The problem can be avoided by reducing the substitution ratio below 1:1.



Replacement of NaCl with SOLO® results in no significant differences in:

  • taste
  • aroma
  • loaf volume and symmetry
  • grain or texture
  • whether form or free

Sodium Chloride in solution extends dough mixing time in batch dough systems. To avoid excessive mixing time the more rapidly dissolving property of SOLO® means it can be added towards the end of the mixing process which will slightly shorten mixing and or dough development time.

Further adjustments to the dough:

  • use 5-10% less yeast with possible reduction in sugar
  • about 10% shorter proofing time - resulting in increased efficiency