Morton® Flour Salt is food grade sodium chloride produced by grinding and screening vacuum salt to a particle size of less than 70 mesh. The salt particles are jagged fragments of cubes exhibiting a very raid dissolving rate, a quick salty sensation, and excellent adherence for a more uniform coverage. Tricalcium phosphate and a trace of Yellow Prussiate (Sodium Ferrocyanide) are added as a free flowing anti-caking agents and are exempt from label declaration as incidental, non-functional additives on foods incorporating the salt
- High Surface Area: Delivers a quick, salty, sensation
- Uniform Coverage: excellent adherence properties allow a more uniform coverage than other salts
- Solubility: Rapid dissolving rate helps speed-up production and can save on labor costs.