Bakers Journal

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.

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