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PRODUCTS
Legislation
The Portaria Nº 72/2008 de 23 de Janeiro
defines 4 types of salt destinated to alimentation, considerating
its origin. The salt extrated in these salt-mash is legally
considered sal de fonte salina, meaning that the salt
is obtained by subterranean salty water evaporation, in consequence
of sun and wind actions, previously distribuited in tradicional
basins, and with manual extration.
Main processes
After
water evaporation, and salt pyramids elaboration for salt
drying, the product is taken to the elevator in order to be
transported to the cooperative society. In the warehouse the salt is
weighed and packed in 25 kg bags.
Three types of products are
available: Nature salt, Grinded salt and
Manually selected salt.
This last one
is grinded and strictly selected, resulting
in a high quality product.
These products are used in
different areas such as industry (animal
food, animal skin transformation, textil production, bread
production,
refrigerants and detergents), restaurants, water treatment
(pools), among others.
COMPLETE CATALOG
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Cheese of Salt
Tradiotional product which the salt is
packed in a cheese form. |
Sal dos Templários
1 kg bag |
10 kg and 25 kg bags |
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List of Products |
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Salt flower |
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| Nature
salt
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Grinded salt |
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Manually selected salt |
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FINAL PRODUCT CHARACTERIZATION
The salt quality is a priority to this
cooperative society. Therefore, a HACCP plan is being
implemented since March of 2007 (see
certificate).
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Short Characterization
Trade: Salt of salty
fountain (Rock Salt)
Reference: Sal Grosso ou
Fino, bags of 25 kg
Product: Sal
de fonte salina em cristais
References
Regulamento CE Nº 852/2004 de
29 de Abril
Internal Procedures:
Self-control based on HACCP fundaments.
Reg. (CE) Nº 466/2001
Codex Alimentarius
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ORGANOLEPTIC CHARACTERISTICS |
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Analysis which are
made in a regular basis |
| Aspect:
Clean and impurity free |
| Colour:
White |
| Aroma: Inodorous |
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Flavour: Sui generis |
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PHYSICAL-CHEMICAL CHARACTERISTICS |
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Parameter |
Limits |
Value |
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Humidity |
≤ 4 % |
1,6 %
(m/m) |
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Chlorides, expressed in Sodium Chloride (NaCl) |
≥ 97 % |
98 g NaCl /100g Dry matter |
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Contamination elements -
established limits in Reg (CE) nº 466/2001 and in Codex Alimentarius |
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MICROBIOLOGICAL CHARACTERISTICS |
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Parameter |
Limits |
Value |
| Number
of mesophile germs colonies |
< 100/g |
< 100 |
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Number of halophile germs colonies |
< 100/g |
< 100 |
| Number
of coliform bacterias colonies |
Absence |
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Number of fecal Streptococcus colonies |
Absence |
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Packing procedure |
Manual selection
process |
Rock
Salt |
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