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TABLE SALT

EM Salt TABLE SALT

table salt is a commodity that must be carefully selected at the time of purchase,

some of the problems that come in the priority for food salt is:-

Packing,

  • where some companies use a mixture of unhealthy salt which is rust, iron, arsenic.
  • in addition to the quantities of harmful pesticides, this mixture gives a taste of salt but not a saline component.

Compliance with standards:-

  • Some companies working on table salt manufacture with small non-standard equipment to produce salt.
  • few of them take on international standards and under supervision and inspection from the ministry of health .

 manufacture of table salt.

in order to manufacture the food salt, there is some factors must be available in saline before use it for salt industry,

  • saline must conform to specifications geological  studies.
  • shall be carried out to identify the nature of saline land.
  • suitable to extract clean salt free of harmful impurities and mineral  before the extraction of salt.

how to know healthy food salt.

  • the salt must be well sealed packed, odorless, crystalline, quick-soluble, free from impurities, dust, and harmful substances.
  • corrosion can be identified by the presence of high moisture content which leads to the adhesion and aggregation of its grains.
  • salt color is not  white or have bad smell because it is extracted from stagnant groundwater or industrial and agricultural wastewater.
  • Type of table salt in EM Salt.

food salt is salt extract from one of our best saline in north Sinai rich with iodine.

  • Refined iodized coarse salt ( kitchen salt ),

packaged with high quality through processes in our factories in north Sinai and Cairo with high quality.

 

EDIBLE SALT FOR TUNA USE

EGYPTIAN EDIBLE SEA SALT

EMSALT  work to provide  The Best Quality Of EGYPTIAN EDIBLE SEA SALT According To The International Standards And The Egyptian Used In Human Salt

Fish Are Considered To Be Fast Food, Which Should Be Taken Care Of

From Damage Or Corruption, Macro Or Partial, By Keeping Them Refrigerated As Fish

Fresh When It Consumes This Image

It Is Known That The Duration Of Keeping The Cooled Fish In The Crushed Snow Does Not Exceed

14 Days While Freezing Can Save The Fish For Much Longer Periods

Ranging From Three Months To One Year Or More Depending On The Type Of Fish

SALTING

It Is One Of The Oldest Means Of Keeping The Fish And The Conservation Of Salt Is Due To The Extraction Of Water From The Fish And The Presence Of A Solution Of 4% Salt In The Fish Tissue To Delay The Decomposition Of Self And Bacterial And Sodium Chloride Salt Purity Of The Fastest Permeable Fish Tissue Of Salt Impurities And Must Comply With Health Conditions And Specifications Standard In Salt