Salt
Salt is an essential ingredient in bread. It contributes to the taste and it
controls fermentation, a key part of the bread making process.
The UK Government has recently confirmed that it wished to see average salt
consumption in the population fall from its current 9g to 6g* . It also set for
the
first time levels for children. Around 75% of salt comes from processed
food.
The rest is added by consumers at home at the table or during cooking, or
eaten as
part of food eaten out of the home. Of the total about 17% of salt in
the diet
comes from bread as it is a staple food consumed by most people in the
country.
Federation of Bakers' members have already helped meet the Government's target
by achieving in 2000 a 10% reduction in salt used in their products. This was
on
top of a 12.5% reduction made in the 1980's.
In response to the Government's latest campaign to reduce salt in manufactured
foods, Federation members announced in 2004 their commitment to undertake an
additional 5% reduction in the salt used in sliced and wrapped bread by the end
of
that year. This was achieved and means the nation's favourite staple contains
nearly a third less salt.
There are also a range of lower salt loaves available for consumers who are
worried about their salt intake.
The nutrition panel on the back of the packet is required by law to declare the
sodium content of the product. To convert this into a figure for salt multiply
by 2.5. A typical slice of bread will contain about 0.4g of salt, but this will
vary depending on the thickness of the slice, its density and the bread recipe.
*Scientific Advisory Committee on Nutrition: Salt and Health. (May 2003)