Cargill’s FlakeSelect sodium reduction line
June 13, 2011 By Bakers Journal
June 13, 2011, New Orleans – Cargill introduces its FlakeSelect line to help manufacturers reduce sodium in baked goods, snacks and other processed foods.
FlakeSelect uses patent-pending compacting technology to combine sale and other ingredients. The compacting process applies pressure to the ingredients to create a thin flake with uniform consistency, low bulk density, high solubility and a large surface area.
FlakeSelect is available in four varieties: FlakeSelect KCl (potassium chloride), FlakeSelect KCl/Salt, FlakeSelect KCl/Sea Salt and Flake Select Sea Salt. Each variety is available in extra coarse, coarse, fine flake and flour cuts.
For more information, visit www.cargill.com.
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