Alberger® flake salt

Overview

The Alberger process — open-pan evaporation of brine at atmospheric pressure — creates hollow, inverted-pyramid salt crystals fundamentally different from the cubic crystals produced by standard vacuum-pan methods. The unique crystal shape provides a large surface area relative to mass, giving Alberger salt distinct functional advantages: it dissolves faster (delivering a burst of flavor on first bite), adheres better to food surfaces (reducing salt fall-off and waste), and has lower bulk density (meaning up to 50% less sodium per volumetric measure). Cargill's St. Clair, Michigan facility is the only plant in the US producing this type of salt.

Technical specifications

• Crystal shape: hollow pyramid (quadrilateral), proprietary Alberger open-pan evaporation process
• Manufacturing: Cargill St. Clair, Michigan — only US plant producing Alberger-type salt
• Sodium reduction: up to 50% lower sodium by volume vs. granulated salt
• Solubility: rapid dissolution providing immediate flavor burst
• Adherence: superior sticking to food surfaces vs. cubic-crystal salt
• Bulk density: lower than granulated salt
• Grades: multiple screens and sizes, with or without additives
• Applications: baking, meat processing, cheese, seasonings, koshering, topical (snacks, French fries)

Technology readiness level

TRL 9 — proprietary salt production technology exclusive to Cargill, produced commercially for decades.