GoodMills announces new Slow Milling Pretzel Salt Light SG, which enables salt reduction in pretzel décor, without visible differences in taste for the consumer. At the same time, the pretzel salt is water stable and therefore proper for frozen bake-off products, as it does not cause burn marks when defrosted and baked.
With pretzels, salt sticks and similar products, consumers view a lavish salt topping as proof of quality, even if they often strip it off before consumption, to avoid an overwhelmingly salty taste. Slow Milling Pretzel Salt Light SG allows bakers to achieve this rich decorative effect with up to 75% less salt in the décor and 50% less in the product as a whole. Baked goods take on a mild salty taste, while maintaining the typical crispness and the indulgent mouthfeel of conventional pretzel salt, GoodMills says.
On the other hand, the new pretzel salt scores particularly high when used on frozen bake-off products. With regular salt, the crystals would dissolve during the defrosting process and produce unsightly burn marks. To avoid this, frozen products are usually delivered without salt décor, which subsequently has to be sprinkled on by hand before baking. For bakeries with in-store ovens, this is especially time-consuming.
With Slow Milling Pretzel Salt Light SG, however, the single salt grains are blended with rice flour to reduce the overall salt content of the product, and then coated with a natural substance for stability. Since the GoodMills Innovation pretzel salt is not water-soluble, it remains stable, even when defrosted and baked.
The good adhesion properties of Slow Milling Pretzel Salt Light SG can be improved even further when it is used in combination with GECKO Ultra. This innovative adhesive is suitable for use with salt décor as well as with seeds, which are notoriously hard to fix to baked goods.
The German Society for Nutrition (DGE), for instance, recommends a maximum daily intake of 2.4 g of salt. However, the actual consumption of salt in Germany is about 9 g per day, of which 24% comes from bread.