This new addition to the Diamond Crystal Kosher Salt portfolio has a finer cut. As a result, it stays on foods better and is more soluble than regular, granulated salt.
Granulated salt has a smooth, cubic, dice-like shape; whereas Diamond Crystal Fine Kosher Salt is a finer cut of kosher salt with a non-uniform surface with many crevices and bumps. Among other benefits, this allows foodservice companies to use it as flake salt when they use a process called “dusting” to apply salt to food.
According to Cargill Salt Food Application Specialist, Julie Schuette, “This roughness helps it stick better to the surface of fried foods, whereas regular granulated salt is more likely to bounce off foods when it’s applied. This also helps bring out the full flavor of fried foods.”
Salt used on French fries is also often an overlooked source of food waste. “A huge amount of salt falls to the tray below the fries because a good portion of the salt just doesn’t adhere to the fry’s surface,” Schuette said. “These higher falloff rates, usually associated with regular granulated salt, lead to higher product waste and production costs.”
Diamond Crystal Kosher Salt is renowned in the foodservice industry for its clean taste and distinctive texture. Both Diamond Crystal Kosher Salt and Diamond Crystal Fine Kosher Salt use a late 19th century proprietary evaporation process that creates hollow, multifaceted crystals. Diamond Crystal Kosher Salt crystals are “fragile enough to crush between your thumb and index finger, for perfectly controlled seasoning,” said Schuette.
For foodservice operations that craft back-of-the-house artisanal seasoning blends, dry rubs or brined meatballs or sausages, Fine Kosher is ideal. Its superior blending and solubility improves your seasonings with even distribution, reducing spice hot spots. Fine Kosher salt is also quick to dissolve, so wet brines can be prepared faster, and dry brines absorb more quickly.