Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
There are three types of table salt—granular, flaky, and dendritic—all of which are produced through the use of vacuum evaporators. Granular table salt is the most familiar; it is fine grained and usually contains both iodine and anti-caking agents. The flaky variety is similar to granular salt but is compacted, resulting in large flakes that can be used as a topping on bagels, breads, and crackers. Dendritic salt has the addition of sodium ferrocyanide, which changes the shape of the crystals, making them dissolve almost instantly when combined with a liquid.