The daily recommended salt consumption has been the subject of many discussions for several years. Excessive consumption is said to promote cardiovascular diseases, among other things. According to the WHO, salt consumption should be less than 5 g per day. Currently, it is estimated that daily consumption in Europe is around 8 – 11 g.¹

Our product Fondolac^®, a protein enriched whey powder, offers solutions for manufacturers to reduce the sodium content by keeping a consistent taste. The high mineral content of Fondolac^® acts as a natural flavor enhancer. As a result, salt and seasonings can be partially reduced.

Fondolac^® can be used for a wide variety of doughs: bread, soft rolls, rolls, toast, sweet bread, brioche and puff pastry. Dosage: 2 – 4 % based on the flour content

The following advantages result from the use of Fondolac^®:

• Stable dough texture after intensive kneading
• Excellent dough processing (dry surface)
• Improved fermentation tolerance and form stability
• Increase in volume
• Enhanced bread crust formation and browning; baking process can be adjusted if necessary (reduces baking time and / or baking temperature)
• Reduction of salt up to 30-50% is possible

Characteristics Fondolac^®

• Kosher / Halal possible
• Vegetarian
• High protein content
• No E-Numbers
• High solubility
• Advanced Maillard Reaction
• Natural flavour enhancer
• Excellent water binding properties

Results MRT Standard Bake Test:

Parameter	1,5 % Salt (Standard)	4,0 % Fondolac® SL H
Water (%)	37,0	37,0
Minerals (%)	2,073	1,256
Sodium (g/100g)	0,37	0,04
Acrylamid (µg/kg)	< 20,0	< 20,0
Results Farinogramm

¹ https://www.euro.who.int/de/health-topics/disease-prevention/nutrition/news/news/2011/10/reducing-salt-intake