Our dough consists of six ingredients that each have their own function and thus create the perfect pizza together: water, flour, salt, sugar, yeast and oil.
In this edition, we would like to tell you more about one of our ingredients: salt.
Salt – also known by the chemical name sodium chloride – is a natural raw material, essential for both people and nature.
For us as a manufacturer, it is not just a condiment. First of all, salt plays an important part in the processing of the dough.
It slows down the development of the yeast so the cells in the pizza dough remain small, which in turn slows down the proofing process. This improves both the taste of the pizza and the shelf life of the dough after thawing.
In addition, salt also affects the firmness of the dough. Salt lowers the natural charge of the proteins. Because the proteins sit more closely together at a molecular level, this aids the formation of a strong network of gluten.
No salt, no perfect pizza!
Did you know that the desired salt percentage varies in each country? Of course, we will discuss your particular wishes with you and create a composition that is exactly right for you.
Just like most bakeries in Europe, Euro Pizza Products works with iodised salt because it creates the highest possible consistency. Besides, most foods naturally do not contain much iodine, which is necessary for the development of thyroid hormones.