Mirco-Powders

Pulverized Salts

Pulverized Salts - Extra Fine 200 and Extra Fine 325

Food grade sodium chloride pulverized to produce extra fine fragments of cubes exhibiting an extremely high specific surface area, low bulk density and exceptional blending characteristics with fine powders and oil slurries. Extra Fine 200 is ground to less than 200 mesh and Extra Fine 325 to less than 325 mesh.

Extra Fine 200 and Extra Fine 325 salts comply with Food Chemicals Codex tolerances and federal cGMP standards. They are annually certified as Kosher.

Additives

Extra Fine 200 & Extra Fine 325 are treated with ultra-fine tricalcium phosphate, a free flowing, anticaking additive approved as GRAS (Generally Recognized as Safe).

Uses:

  • Cereals & Baked Goods: Instant hot breakfast cereal, icings/fillings, dough conditioners, yeast foods, soy flour powder
  • Dry Blends & Seasonings: Dough conditioners, yeast foods
  • Dairy: Butter, cheese powder
  • Condiments, Spreads & Processed Vegetables: Peanut butter
  • Snacks & Sweets: Cheese puffs, popcorn, nuts, coatings and crème centers

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria.

Extra Fine 70 Salt

Extra Fine 70

Morton® Extra Fine 70 Sea Salt is a food grade sea salt. The salt crystals are small and blend easily, making it ideal for cereals, dry blends & seasonings, snacks & sweets. Produced through environmentally friendly method, the entire Morton sea salt portfolio helps you to achieve sustainability goals.

Certifications

Morton Extra Fine 70 Sea Salts comply with Food Chemicals Codex tolerances. They are annually certified as Kosher.

Additives

Morton Extra Fine 70 Sea Salt is treated with ultra-fine tricalcium phosphate, a free flowing, anticaking additive approved by GRAS (Generally Recognized as Safe).

Uses:

  • Cereals & Baked Goods: Instant hot breakfast cereal; Dough salt for breads, rolls, cookies, crackers, biscuits, frozen/refrigerated dough; Icings/fillings; Topping for snack crackers, croutons and bread crumbs; Cake mixes; Dough conditioners, yeast foods
  • Dry Blends & Seasonings: Breadings, batters, cake and bakery mixes, dough conditioners, yeast foods, soy flour/powder, oil/extract powders, soups, sauces and gravies
  • Snacks & Sweets: Chips, cheese puffs, popcorn, nuts, instant cocoa and drink mixes, coatings/crème centers and instant pudding

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria.

Extra Fine 50 Salt

Extra Fine 50

Morton® Extra Fine 50 Sea Salt is a food grade sea salt. The salt crystals are small and blend easily, making it ideal for baked goods, dry blends & seasonings, snacks & sweets and salad dressings. Produced through environmentally friendly method, the entire Morton sea salt portfolio helps you to achieve sustainability goals

Certifications

Morton Extra Fine 50 Sea Salts comply with Food Chemicals Codex tolerances. They are annually certified as Kosher.

Additives

Morton Extra Fine 50 Sea Salt is treated with ultra-fine tricalcium phosphate, a free flowing, anticaking additive approved by GRAS (Generally Recognized as Safe).

Uses:

  • Morton Extra Fine 50 Sea Salt is treated with ultra-fine tricalcium phosphate, a free flowing, anticaking additive approved by GRAS (Generally Recognized as Safe).
  • Dry Blends & Seasonings: Breadings, batters, cake and bakery mixes, dough conditioners, yeast foods, soy flour/powder, oil/extract powders, soups, sauces and gravies; poultry marinades, fine rubs and meat tenderizers
  • Snacks & Sweets: Potato chips, instant cocoa and drink mixes, chocolate syrups.
  • Salad Dressings

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria.

Micro-Powder/Dusting

Purex® Fine Prepared Salt

Purex® Fine Prepared Salt

Purex® Fine Prepared Salt is an extra fine screening of food grade, granular sodium chloride. The crystals are whole or fragmented cubes.

Extra Fine 200 and Extra Fine 325

Extra Fine 200 and Extra Fine 325 salts comply with Food Chemicals Codex tolerances and federal cGMP standards. They are annually certified as Kosher.

Additives

Extra Fine 200 & Extra Fine 325 are treated with ultra-fine tricalcium phosphate, a free flowing, anticaking additive approved as GRAS (Generally Recognized as Safe).

Uses:

  • Cereals & Baked Goods: Instant hot breakfast cereal, icings/fillings, dough conditioners, yeast foods, soy flour powder
  • Dry Blends & Seasonings: Dough conditioners, yeast foods
  • Dairy: Butter, cheese powder
  • Condiments, Spreads & Processed Vegetables: Peanut butter
  • Snacks & Sweets: Cheese puffs, popcorn, nuts, coatings and crème centers

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria.

Flour Salt

Flour Salt is food grade sodium chloride produced to a fine particle size. This product exhibits a high surface area and delivers a quick, salty sensation. For topical applications its excellent adherence properties result in more uniform coverage.

Flour Salt complies with Food Chemicals Codex tolerances and federal cGMP standards. It is annually certified as Kosher.

Additives

Flour Salt contains tricalcium phosphate and a trace of yellow prussiate of soda as free flowing, anticaking agents. Yellow prussiate of soda is an additive permitted for food use and tricalcium phosphate is an additive approved as GRAS (Generally Recognized as Safe).

Uses:

  • Cereals & Baked Goods: Icings/fillings, cake mixes, dough conditioners, yeast foods, instant hot breakfast cereal
  • Dry Blends & Seasonings: Breadings, batters, mixes, dough conditioners, soy flour powder, oil/extract powders, soups, sauces, gravies
  • Dairy: Butter, processed cheese dry powder
  • Condiments, Spreads & Processed Vegetables: Peanut butter
  • Snacks & Sweets: Chips, cheese puffs, popcorn, nuts, instant cocoa/drink mixes, coatings/crème centers, instant pudding/topping

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria

Reduced Sodium

Morton® Lite Salt™ Mixture

Morton® Lite Salt™ Mixture

Used for sodium reduction in a variety of food categories including meats, soups, sauces, snacks, dairy, prepared entrées, sides, bread and baked goods.

Contains 50% less sodium than regular salt.

(See 11oz. Shaker Description)

Certifications

Morton® Lite Salt™ Mixture complies with Food Chemicals Codex tolerances and federal cGMP standards. It is annually certified as Kosher.

Additives

A small amount of magnesium carbonate is incorporated to prevent caking and improve flowability. Magnesium carbonate is an additive approved as GRAS (Generally Recognized as Safe).

The uses described above are subject to revision and/or changes based upon nutritional and manufacturing criteria.

Seasoning

MORTON Canning & Pickling Salt

MORTON Canning & Pickling Salt

Case = 9/ 4 lb. boxes. (available in single units in our outlet store)

MORTON Coarse Kosher Salt Canister

MORTON Coarse Kosher Salt - Long enjoyed by chefs for its taste, texture, and ease of use. Morton® Coarse Kosher Salt is considered a fundamental ingredient for restaurant and foodservice establishments, perfect for bringing out the natural flavor in food. Morton® Coarse Kosher Salt is Kosher certified to use in preparing kosher meals

Curing/Pickling

Morton Hints!

Morton® Canning & Pickling Salt

Use only Morton® Canning & Pickling Salt when canning & pickling vegetables, since table salt tends to leave a sediment in the bottom of the jar.

Morton® Canning & Pickling Salt
  • Can only good quality, fresh foods
  • Use recommended containers and lids, and follow the manufacturer's instructions.
  • Use vinegar of 5 or 6 percent acidity.
  • Carefully examine jars for nicks or cracks. Chipped rims prevent a good seal, and cracked jars may break during processing.
  • Wash food and utensils thoroughly before processing.
  • Make sure your pressure canner gauge is accurate before processing.
  • Make sure finished jars are firmly sealed with no leaks.

Dry Curing

Best used to cure hams, bacon and smaller cuts of meat, dry curing involves you applying the cure mix directly on the meat. After the application, place meat into a plastic food storage bag and tightly seal. From there, put your meat in the refrigerator and let the curing process take place. After curing, remove excess salt by rinsing your meat. The final step then is to cook your meat and taste.

Brine Curing

Also called the sweet pickle cure, brine curing is also a favorite for curing meat. This method involves combining curing salt and water to create a sweet pickle solution. To prepare the brine, use a large non-corrosive bowl, such as plastic or glass. To cure, inject the brine solution into the meat using a meat pump or soak the meat over a period of time. If you choose to soak, be sure to fully submerge the meat. A plate can be used as a weight to keep the meat immersed in your brine. Like dry curing, the process takes place in the refrigerator and the cured meat needs to be cooked when finished.

Combination Curing

When you couple the dry rub cure and brine solution injections, the result is combination curing. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham. Again, curing is done in the refrigerator and the ham is cooked thereafter.

Sausage Curing

The sausage curing method, unlike those previously described, is accomplished by mixing curing salts and spices with ground meat. The curing process is then done in the refrigerator. When the curing process is complete, the sausage is cooked before serving.

When curing meat there are a few key points to consider.

  1. The amount of time spent curing meat will depending on the thickness and amount of bone and fat. For thicker cuts of meat, you may want to lengthen the time you cure.
  2. Find your curing style by experimenting with different spices. But be sure to not exceed the curing levels in the recipe.
  3. As a reminder, we recommend labeling the date and time the meat should be removed from your refrigerator.
  4. Cure meat at a temperature between 36 degrees – 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth.
  5. In the case that meat is too salty, soak or boil it in water to remove the excess salt. In the future, remember to rinse cured meat or reduce curing time.
  6. Cured meat is still raw meat, so always remember to cook your meat and poultry after curing. If you give a home-cure as a gift, remind the recipient that they too will need to cook it before consuming.
  7. Cured meat will turn pink or reddish when cooked. For poultry, use a meat thermometer to determine when it's finished cooking