Savoury Systems International, Inc.

Feb. 7, 2007
Increase bread aroma, flavor and reduce salt

Bakers are seeking new methods to use natural healthy ingredients while reducing sodium content in bread production. Savoury Systems International, Inc. (SSI) has recently expanded its line of salt replacers to specifically address this growing demand.

The research and development department of SSI has created natural yeast extract salt replacers including #594 and #595 for general replacement, which can be dosed from one third to one fourth of salt; #863, #864, #856, #866, or #886 which can be dosed at a 1:3 ratio for both replacement of salt and enhancement of flavor in white breads, specialty breads and pizza crust doughs. The company recommends replacing 20-40% of your salt, and 1:4-1:3 can be added back in using #886. It says due to limited affect on the active yeast inside of a normal dough system, the fluffiness of the dough remains intact. These salt replacers also allow for a lower sodium count in prepared and processed foods
by eliminating a percentage of salt without taking away the flavor.

When testing #886 at a 25%-35% salt reduction in white bread, or in a rising crust that would have crumb formation, like a white bread or Italian bread, SSI President Dave Adams commented, “it gave a little more fermented flavor and a little stronger aroma, with the crumb formation having an open uniform even structure, and it could be used for soft, hard, or whole grains.”

SSI’s newest salt replacer is the unique flavor enhancer #1079 with 22% natural, flavor enhancing nucleotides. This product can be used at low doses of .1-.2% to provide a flavor enhancement boost.  It is also organic compliant so it can be very effective in 95% organic formulations where flavor needs to be rounded.