Salt is one of the main ingredients of the dough, acting as flavor enhancer for bakery products and other components. Salt toughens the gluten, increasing its consistency and elasticity for a long time.It also delays enzymatic degradation, giving tight dough of larger volume, finer texture which is easily cut and preserved longer.
Salt has a retarding effect on the activity of the yeast, controlling its action and consequently the fermentation process, while preventing the growth of undesirable microorganisms.Lack of salt gives elastic and incoherent dough, sticky and liquid, with a small volume, while the final product is brittle, with hard crust and bad taste. Excessive amounts of salt make kneading harder, as well as the fermentation, giving small volume to the final product.
Net weight: according to specifications