Magnesium Chloride Food Grade E511 for sodium reduction in bakery applications

The use of Magnesium salt in your bakery products is an innovative solution to
help you develop your products faster and more cost effective. It is easy to apply
and mix with regular sodium salt. Magnesium chloride is a healthy alternative to
replace regular salt up to 50%.

Magnesium salt will develop the gluten network faster, resulting in reduced
kneading times. In addition to this, new and positive aromas are being perceived
when baking with magnesium chloride mixtures.

Adding Magnesium Salt to your recipe will enable you to lower sodium content
while maintaining all traditional benefits and keeping on track with all current
health developments, such as the absolute need to reduce sodium intake.

dough development

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