Bakery

Application

Using magnesium chloride in your bakery products is an innovative approach to help you develop your products faster and more cost-effectively. It is easy to apply and mix with regular salt (sodium chloride) allowing you to replace up to 50% of the sodium content.

Magnesium chloride 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 chloride 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.

Reduced Sodium Intake

Magnesium replaces sodium, lowering sodium intake and supporting heart health

Enhanced Mineral Content

Magnesium boosts essential minerals, promoting bone and muscle health

Improved Taste and Texture

Magnesium enhances flavor and texture, offering a healthier, enjoyable bread

Magnesium chloride 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 chloride 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.