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Saltsmith Cost Analysis

We know that reformulating your recipe to lower sodium can be daunting, from both a cost and quality perspective. At Saltsmith we are geared towards taking you through the process so that there is as little impact to quality as possible. In terms of cost, that really depends on the approach you take. To give you a flavour of the cost difference from switching your salt type, we have outlined some classic recipes and the resultant cost difference. 

10kg puff pastry dough 0.8% salt inclusion

% total ingredient cost

Ingredient Quantity (kg) with standard salt with Saltsmith 40% blend with Saltsmith 20% blend
Plain Flour 6 61.7% 61.7% 61.7%
Malted Flour 0.5 9.5% 9.5% 9.5%
Margarine 0.15 7.1% 7.1% 7.1%
Dough Improver 0.25 13.9% 13.9% 13.9%
Baker's Yeast 0.25 7.3% 7.3% 7.3%
Salt 0.075 0.5% 1.7% 1.3%
Total 100.0% 101.2% 100.8%
Difference in ingredients cost 1.2% 0.8%

50kg baguette dough 1.3% salt inclusion

% total ingredient cost

Ingredient Quantity (kg) with standard salt with Saltsmith 40% blend with Saltsmith 20% blend
Plain Flour 32 84.4% 84.4% 84.4%
Dough Improver 0.68 9.7% 9.7% 9.7%
Baker's Yeast 0.64 4.8% 4.8% 4.8%
Salt 0.64 1.1% 3.6% 2.9%
Total 100.0% 102.5% 101.8%
Difference in ingredients cost 2.5% 1.8%

7kg shortbread biscuit dough 3.0% salt inclusion

% total ingredient cost

Ingredient Quantity (kg) with standard salt with Saltsmith 40% blend with Saltsmith 20% blend
Caster Sugar 0.91 12.7% 12.7% 12.7%
Unsalted Butter 2.35 65.3% 65.3% 65.3%
Plain Flour 3.63 21.2% 21.2% 21.2%
Salt 0.212 0.8% 2.7% 2.1%
Total 100.0% 101.9% 101.3%
Difference in ingredients cost 1.9% 1.3%
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