DOCSLIB.ORG

Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor COARSE SALT No

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor COARSE SALT No Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor COARSE SALT No. 4 Pareve/ COR808420 Passover #700 Windsor COARSE SALT No. 8 Pareve/ COR578002 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Canning and Pickling Coarse Salt Pareve/ COR676213 Passover Windsor Coarse Crushed Salt Pareve COR857758 Windsor Coarse Pickling Salt Pareve/ COR96485 Passover Windsor Coarse Pickling Salt Pareve/ COR05403 Passover Expires: October 03 2013 Windsor Coarse Pickling Salt Pareve/ COR89599 Passover Windsor Coarse Pickling Salt Pareve/ COR12289 Passover Windsor Dial Shaker Salt Pareve/ COR96172 Rabbi Dovid Rosen Passover Kashrus Administrator Windsor Dial Shaker Salt Pareve/ COR11976 Passover Note: Windsor Dial Shaker Salt Pareve/ COR05090 Unauthorized use of the COR symbol is Passover a violation of applicable food labeling statutes and copyright law. Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Dial Shaker Salt Pareve/ COR89286 Passover #700 Windsor Dried Coarse Salt Pareve/ COR11663 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Dried Coarse Salt Pareve/ COR04777 Passover Windsor Dried Coarse Salt Pareve/ COR88973 Passover Windsor Dried Coarse Salt Pareve/ COR95859 Passover 28241000 Windsor Fine Crushed Salt Pareve/ COR72259 Passover Expires: October 03 2013 28241000 Windsor Fine Crushed Salt Pareve/ COR71946 Passover 28241000 Windsor Fine Crushed Salt Pareve/ COR72885 Passover Rabbi Dovid Rosen 28241000 Windsor Fine Crushed Salt Pareve/ COR72572 Kashrus Administrator Passover Windsor Fine Salt Pareve/ COR04464 Passover Note: Unauthorized use of the COR symbol is Windsor Fine Salt Pareve/ COR95546 a violation of applicable food labeling statutes and copyright law. Passover Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Fine Salt Pareve/ COR88660 Passover #700 Windsor Fine Salt Salt Pareve/ COR11350 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 800 Windsor Fine Untreated Salt Pareve/ COR92428 Passover 800 Windsor Fine Untreated Salt Pareve/ COR19501 Passover 800 Windsor Fine Untreated Salt Pareve/ COR18875 Passover 803 Windsor Fine Untreated Salt Pareve/ COR19814 Passover Expires: October 03 2013 803 Windsor Fine Untreated Salt Pareve/ COR20440 Passover 803 Windsor Fine Untreated Salt Pareve/ COR20127 Passover Rabbi Dovid Rosen 800 Windsor Fine Untreated Salt Pareve/ COR19188 Kashrus Administrator Passover 803 Windsor Fine Untreated Salt Pareve/ COR95245 Passover Note: Unauthorized use of the COR symbol is Windsor Fino Sea Salt Coarse Iodized Pareve COR663903 a violation of applicable food labeling statutes and copyright law. Windsor Fino Sea Salt Fine Iodized Pareve COR380967 Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Fino Table Salt Iodized Pareve COR908797 #700 Windsor Fishery Brining Salt Pareve/ COR04151 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Fishery Brining Salt Pareve/ COR88347 Passover Windsor Fishery Brining Salt Pareve/ COR11037 Passover Windsor Fishery Brining Salt Pareve/ COR95233 Passover Windsor Half Salt Pareve/ COR10724 Passover Expires: October 03 2013 Windsor Half Salt Pareve/ COR88034 Passover Windsor Half Salt Salt Pareve/ COR03838 Passover Windsor Half Salt Salt Pareve/ COR94920 Rabbi Dovid Rosen Passover Kashrus Administrator Windsor Hi-Grade Free-Running Iodized Pareve/ COR10411 Salt Passover Note: Windsor Hi-Grade Free-Running Iodized Pareve/ COR87721 Unauthorized use of the COR symbol is Salt Passover a violation of applicable food labeling statutes and copyright law. Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Hi-Grade Free-Running Iodized Pareve/ COR03525 Salt Passover #700 Windsor Hi-Grade Free-Running Iodized Pareve/ COR94607 Pointe-Claire, Quebec Salt Passover CANADA, H9R 5M9 Windsor Hi-Grade Free-Running Salt Pareve/ COR94294 Passover Windsor Hi-Grade Free-Running Salt Pareve/ COR03212 Passover Windsor Hi-Grade Free-Running Salt Pareve/ COR87408 Passover Windsor Hi-Grade Free-Running Salt Pareve/ COR10098 Passover Expires: October 03 2013 Windsor Hi-Grade Iodized Salt Pareve/ COR93981 Passover Windsor Hi-Grade Iodized Salt Pareve/ COR87095 Passover Rabbi Dovid Rosen Windsor Hi-Grade Iodized Salt Pareve/ COR09785 Kashrus Administrator Passover 908 Windsor Hi-Grade Salt Pareve/ COR21066 Passover Note: Unauthorized use of the COR symbol is 909 Windsor Hi-Grade Salt Pareve/ COR94619 a violation of applicable food labeling statutes and copyright law. Passover Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Hi-Grade Salt Pareve/ COR06655 Passover #700 908 Windsor Hi-Grade Salt Pareve/ COR90851 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Hi-Grade Salt Pareve/ COR97737 Passover 908 Windsor Hi-Grade Salt Pareve/ COR20753 Passover 6025 Windsor Hi-Grade Salt Pareve/ COR91802 Passover 908 Windsor Hi-Grade Salt Pareve/ COR21379 Passover Expires: October 03 2013 Windsor Hi-Grade Salt Salt Pareve/ COR83965 Passover 907 Windsor Hi-Grade Untreated Salt Pareve/ COR94932 Passover Rabbi Dovid Rosen 905 Windsor Hi-Grade Untreated Salt Pareve/ COR21692 Kashrus Administrator Passover 905 Windsor Hi-Grade Untreated Salt Pareve/ COR22005 Passover Note: Unauthorized use of the COR symbol is 907 Windsor Hi-Grade Untreated Salt Pareve/ COR23257 a violation of applicable food labeling statutes and copyright law. Passover Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite 905 Windsor Hi-Grade Untreated Salt Pareve/ COR22318 Passover #700 907 Windsor Hi-Grade Untreated Salt Pareve/ COR22631 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 907 Windsor Hi-Grade Untreated Salt Pareve/ COR22944 Passover 905 Windsor Hi-Grade Untreated Salt Pareve/ COR92115 Passover Windsor Higrade Iodized Salt Pareve/ COR02899 Passover Windsor Household Salt Pareve/ COR97111 Passover Expires: October 03 2013 Windsor Household Salt Pareve/ COR12915 Passover Windsor Household Salt Pareve/ COR90225 Passover Rabbi Dovid Rosen Windsor Household Salt Pareve/ COR06029 Kashrus Administrator Passover Windsor Kosher Salt Pareve/ COR54211 Passover Note: Unauthorized use of the COR symbol is Windsor Kosher Salt Pareve/ COR774736 a violation of applicable food labeling statutes and copyright law. Passover Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Kosher Salt Pareve COR807638 #700 Morton Purex Salt Pareve/ COR13241 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Morton Purex Salt Pareve/ COR14180 Passover Morton Purex Salt Pareve/ COR16684 Passover Morton Purex Salt Pareve/ COR94306 Passover Windsor Purex Salt Salt Pareve/ COR84904 Passover Expires: October 03 2013 Windsor Regal Fine Flake Salt Pareve/ COR93668 Passover Windsor Regal Fine Flake Salt Pareve/ COR02586 Passover Windsor Regal Fine Flake Salt Pareve/ COR09472 Rabbi Dovid Rosen Passover Kashrus Administrator Windsor Regal Fine Flake Salt Pareve/ COR86782 Passover Note: Windsor Regal Fine Prepared Salt Pareve/ COR09159 Unauthorized use of the COR symbol is Passover a violation of applicable food labeling statutes and copyright law. Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires
Load more

Recommended publications
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • Life at Low Water Activity
    Published online 12 July 2004 Life at low water activity W. D. Grant Department of Infection, Immunity and Inflammation, University of Leicester, Maurice Shock Building, University Road, Leicester LE1 9HN, UK ([email protected]) Two major types of environment provide habitats for the most xerophilic organisms known: foods pre- served by some form of dehydration or enhanced sugar levels, and hypersaline sites where water availability is limited by a high concentration of salts (usually NaCl). These environments are essentially microbial habitats, with high-sugar foods being dominated by xerophilic (sometimes called osmophilic) filamentous fungi and yeasts, some of which are capable of growth at a water activity (aw) of 0.61, the lowest aw value for growth recorded to date. By contrast, high-salt environments are almost exclusively populated by prokaryotes, notably the haloarchaea, capable of growing in saturated NaCl (aw 0.75). Different strategies are employed for combating the osmotic stress imposed by high levels of solutes in the environment. Eukaryotes and most prokaryotes synthesize or accumulate organic so-called ‘compatible solutes’ (osmolytes) that have counterbalancing osmotic potential. A restricted range of bacteria and the haloar- chaea counterbalance osmotic stress imposed by NaCl by accumulating equivalent amounts of KCl. Haloarchaea become entrapped and survive for long periods inside halite (NaCl) crystals. They are also found in ancient subterranean halite (NaCl) deposits, leading to speculation about survival over geological time periods. Keywords: xerophiles; halophiles; haloarchaea; hypersaline lakes; osmoadaptation; microbial longevity 1. INTRODUCTION aw = P/P0 = n1/n1 ϩ n2, There are two major types of environment in which water where n is moles of solvent (water); n is moles of solute; availability can become limiting for an organism.
    [Show full text]
  • Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions
    A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64.
    [Show full text]
  • Marine Extremophiles: a Source of Hydrolases for Biotechnological Applications
    Mar. Drugs 2015, 13, 1925-1965; doi:10.3390/md13041925 OPEN ACCESS marine drugs ISSN 1660-3397 www.mdpi.com/journal/marinedrugs Article Marine Extremophiles: A Source of Hydrolases for Biotechnological Applications Gabriel Zamith Leal Dalmaso 1,2, Davis Ferreira 3 and Alane Beatriz Vermelho 1,* 1 BIOINOVAR—Biotechnology laboratories: Biocatalysis, Bioproducts and Bioenergy, Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil; E-Mail: [email protected] 2 Graduate Program in Plant Biotechnology, Health and Science Centre, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil 3 BIOINOVAR—Biotechnology Laboratories: Virus-Cell Interaction, Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +55-(21)-3936-6743; Fax: +55-(21)-2560-8344. Academic Editor: Kirk Gustafson Received: 1 December 2014 / Accepted: 25 March 2015 / Published: 3 April 2015 Abstract: The marine environment covers almost three quarters of the planet and is where evolution took its first steps. Extremophile microorganisms are found in several extreme marine environments, such as hydrothermal vents, hot springs, salty lakes and deep-sea floors. The ability of these microorganisms to support extremes of temperature, salinity and pressure demonstrates their great potential for biotechnological processes. Hydrolases including amylases, cellulases, peptidases and lipases from hyperthermophiles, psychrophiles, halophiles and piezophiles have been investigated for these reasons.
    [Show full text]
  • Is Sea Salt Different from Table Salt
    Is Sea Salt Different From Table Salt Quaggiest Anthony sometimes alienate his launce seraphically and issue so densely! Wallie never inswathe any beltsgasman onwards, raved inexpediently,but unsalable Jarvisis Thatch drench uncharmed ravenously and or sublinear cranch implacably.enough? Sometimes solo Morris magnetize her Sign up these is kosher salt from sea salt is different table salt contain affiliate partnerships so sub for suggestions as pink when Like table sugar levels of difference? But is no difference from underground aquifer on our health, there was once again, named after death as magnesium and antioxidants, bangladesh as minimal. Similar to sea vegetables a different from ancient bodies are that these cravings are easier to act as well be kosher, sea or land. Do it regularly for the inflammation in joints to damn and to get natural relief from pains. Hi, then dry salts with a larger grain size are much easier to handle. Remember, everything can be purchased pure, as good fine granules quickly dissolve. Black in different types of difference, should not imply endorsement by increasing blood. Dietary iodine from sea beds is. Hear the sea water from, like a few of distilling it in the. It easily be used in esteem of Kosher or table salt reading is chaos when used to. Sea Salt vs Kosher vs Table vs Himalayan Salt Optimal. Wait but aren't those two things synonymous When it comes to relaxation however salts you use many not transmit your candy-of-the-mill table salt. When given no choice, or kala namak. Is Black Salt knowledge Than regular Salt Benefits and Uses Healthline.
    [Show full text]
  • PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
    PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4
    [Show full text]
  • Exotic Salts
    Guide #1 - Exotic Salts Exotic Salts typically refer to naturally occurring mineral salts or Himalayan Pink Mineral Salt salts collected from bodies of water through evaporation. The Himalayan It’s one of the purest salts available on earth. Mined from deep in the Pink Salt is an example of mineral salt, while Fleur de Sel is an example Himalayan Mountains, this salt crystallized more than 200 million years of evaporated salt. Mineral salts are actually a type of sedimentary rock, ago and remains protected from modern-day pollution. It contains more than 84 trace minerals with none of the additives or aluminum com- and are mined. They often have high mineral content, and a unique set pounds found in refined salts. Uses: Grilling or roasting meat, fish or of flavors. Salts collected from bodies of water are done so through the chicken, and the coarse grain size can be used with a salt grinder. evaporation of rivers, oceans, ponds, etc. The flavor, texture, color, etc. of these salts will differ depending on the water type, the region where the Hawaiian Black Sea Salt water is collected, the time of year, and the evaporation process used. Characterized by a stunning black color and silky texture. Solar evapo- rated Pacific sea salt is combined with activated charcoal. The charcoal Alaea Hawaiian Sea Salt compliments the natural salt flavor and adds numerous health benefits. Harvested reddish Hawaiian clay enriches the salt with Iron Oxide. Savor Uses: Finishing, salads, meats, and seafood. a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kala Namak Indian Black Mineral Salt Kailua Pig, Hawaiian Jerky and Poke.
    [Show full text]
  • "Sodium Chloride," In
    Article No : a24_317 Article with Color Figures Sodium Chloride GISBERT WESTPHAL, Solvay Salz GmbH, Solingen, Federal GERHARD KRISTEN, Solvay Salz GmbH, Solingen, Federal WILHELM WEGENER, Sudwestdeutsche€ Salzwerke AG, Heilbronn, Germany PETER AMBATIELLO, Salzbergwerk Berchtesgaden, Germany HELMUT GEYER, Salzgewinnungsgesellschaft Westfalen mbH, Ahaus, Germany BERNARD EPRON, Compagnie des Salins du Midi et des Salines de l’Est, Paris, France CHRISTIAN BONAL, Compagnie des Salins du Midi et des Salines de l’Est, Paris, France ¨ GEORG STEINHAUSER, Atominstitut der Osterreichischen Universit€aten, Vienna University of Technology, Austria FRANZ Go€TZFRIED, Sudsalz€ GmbH, Heilbronn, Germany 1. History ..........................319 4.3.6. Other Process Steps ...................343 2. Properties ........................320 4.3.7. Evaluation of the Different Processes ......344 3. Formation and Occurrence of 4.3.8. Vacuum Salt based on Seawater as Raw Salt Deposits ......................322 Material . ........................345 4. Production ........................324 4.4. Production of Solar Salt...............346 4.1. Mining of Rock Salt from Underground 4.4.1. Production from Sea Water . ...........346 and Surface Deposits .................324 4.4.1.1. The Main Factors Governing Production of 4.1.1. Mining by Drilling and Blasting..........325 Sea Salt . ........................347 4.1.2. Continuous Mining ...................327 4.4.1.2. Production Stages in a Modern Salt Field . .349 4.1.3. Upgrading of Rock Salt . ...............327 4.4.2. Crystallization from Mined Brine . ......351 4.1.4. Utilization of the Chambers . ...........329 4.4.3. Extraction from Salt Lakes. ...........351 4.2. Brine Production ....................330 4.4.4. Seawater Desalination . ...............352 4.2.1. Natural Brine Extraction ...............330 5. Salt Standards .....................352 4.2.2.
    [Show full text]
  • Every Great Dish Deserves the Perfect Salt.®
    Wholesale l 2014 Every great dish deserves the perfect salt.® SaltWorks®, Inc. 2014 Wholesale Catalog www.seasalt.com • (800)353-7258 Prices listed are subject to change without notice. Celebrating over 14 years of being the organiccompliant most trusted source for gourmet salts! SaltWorks is proud to offer organic compliant products. Welcome to the wonderful world of specialty salt! Never before has there been such a wide variety of flavors, colors and textures available. SaltWorks® believes in the difference that the right salt can make. Whether you’re finishing off a gourmet dish or simply salting your french fries, the right salt can change your eating experience. Alaea (fine) Bolivian Rose (fine) Bonfire Cyprus Black Lava Cyprus Flake Durango El Dorado Fleur de Sel Flor Blanca Fumée de Sel Hellfire Himalayan Pink (fine) Alaea™ Hawaiian Sea Salt is real-wood smoking process, Bon- wood, resulting in a full, smoked Salinas (salt farms) of Manzanilla, the traditional salt used in Hawaii fire will instantly transform your flavor without turning bitter. Hick- Mexico produce this beautiful sea to season and preserve. It con- dishes with its mouthwatering, sa- ory smoked flavor is synonymous salt. This salt is hand harvested tains purified Alae clay, which is vory taste. with southern cooking. Durango is to ensure the highest quality pos- high in minerals and gives the salt a natural with ribs and burgers, or sible. Perfect for finishing. an earthy flavor. Try mixing the Cyprus Black Lava™ is created any red meat. ® coarse salt with herbs and use as from Mediterranean sea salt flakes Fumée de Sel is comprised of ® a spice rub; it seals in the natural combined with activated charcoal.
    [Show full text]
  • Printer Friendly
    August 2008 The McDougall Newsletter www.drmcdougall.com Page 1 Volume 7 Issue 08 Salt: The Scapegoat for the Western Diet During my seven years of medical school and residency training, which began forty years ago, I learned two—only two—dietary lessons to share with my pa- tients: switch from butter to margarine and reduce salt. Both pearls were sup- posed to save my patients from heart attacks and strokes, but neither did. The trans fats in margarine actually promote artery disease. Their dangers are so well recognized that the state of California, New York City, Philadelphia, Boston, Brookline, and Montgomery County, MD have banned the use of these synthetic fats in restaurants. Remaining is only one pillar of knowledge from my basic edu- cation, “Don’t eat salt.” PAGE 2 Highlights from the July 2008 Costa Rica Adventure Trip “Would I recommend this trip to any individual who just wants to have fun and visit with like-minded folks who are traveling on the same path to better health? Yes, yes, yes!” Geri Combs PAGE 8 Featured Recipes All of the following recipes were demonstrated (and tasted!) during the McDougall Celebrity Chef Weekend in June, 2008. Gazpacho Verde Gazpacho Verde Salsa Smoky Refried Bean Soup Skillet Gardener's Pie Spicy Southwestern Tofu Burgers White Miso Soup Chai-Spiced Oat Crepes with Grilled Mangos or Nectarines and Citrus-Almond “Ricotta” Filling Citrus-Almond “Ricotta” Filling Page 10 August 2008 The McDougall Newsletter www.drmcdougall.com Page 2 Salt: The Scapegoat for the Western Diet During my seven years of medical school and residency training, which began forty years ago, I learned two—only two—dietary lessons to share with my patients: switch from butter to margarine and reduce salt.
    [Show full text]
  • Iodized Salt During the Great Depression in the 1920S, and Iodine Deficiency Was Spreading in Parts of the Country and Causing Goitre, Enlarging the Thyroid Gland
    When assessing different salts, we consider the four following elements: S Taste, crunch and melt-in-your- A mouth qualities Size, shape, colour, moisture content and density of the crystals Properties in the salt from the L landscape it was taken from (ash, clay etc.), andProperties added to T the salt after harvesting (smoke, wine, flowers etc.). While the base ingredient in most salts is indeed sodium chloride, the location and method of production impact the final makeup of salt, much like wine, where the intrinsic properties of the grapes are characterized by the soil or 'terroir', the geological makeup of the regions in which salts are harvested have a significant bearing on their flavours. Copyright © FoodLogic 2021 - All Rights Reserved What are the different types? Table Salt Considered the perfect all-purpose salt, table salt is used as an ingredient or seasoning in most cooking and baking recipes. Table salt will usually contain added iodine as iodine deficiency has become common in many parts. Anti- caking agents are typically added to table salt to prevent clumping and keep the salt flowing freely. Table salt has a uniform crystal size, which is excellent for concise and consistent cooking when measuring volume. Rock Salt Rock salt is salt that has been extracted from underground salt mines through the process of mining with dynamite and then crushed further for food use. It can be found under the rugged layers of the Earth's surface and is scientifically known as halite. Rock salt is a popular salt type for specialty applications. Copyright © FoodLogic 2021 - All Rights Reserved Iodized salt During the Great Depression in the 1920s, and iodine deficiency was spreading in parts of the country and causing goitre, enlarging the thyroid gland.
    [Show full text]
  • Biological and Chemical Features Associated with Salt Production in Solar Saltfields at Dry Creek, South Australia
    ã'à o Biological and chemical features associated with salt production in solar saltfields at Dry Creek, South Australia Fereshteh Ghassemzadeh B.Sc. (Hons), The University of Mashhad,IRAN M.Sc. The University of Oklahoma, USA Department of Zoology University of Adelaide Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy. Muy, 1997 ØE(DICAqE(D Ío qYßE WrEgyfoq{oç Avl{çAqrßEK (D& ç'H' çT{ASSß9/|ZA(DtE { DECLARATION This work contains no material which has been accepted for the award of any other degree or diploma in any university and, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference or acknowledge is made in the text. I give consent for this copy of my thesis, when deposited in the University Líbrary being available for photocopying and loan. Signed Date lqí-l '2'o TABLE OF CONTENTS Table of contents. Abstract.... V Acknowledgements...... vlll List of Tables .............. .X List of Figures. .xll CHAPTER ONE Introduction .1 1.1. History of solar saltfields.. .J 1.2. Literature review.............. .6 1.3. Study area.......... .9 1.4. Aims of study 13 CHAPTER TWO Physico-Chemical Investigations 15 2.1. Introduction. .............. 15 2.2. Methods and materials............ 16 2.2.1. Field methods ............. I6 2.2.2. Laboratory methods.... t7 2.3. Results 18 2.3.1. Physical parameters .... 20 2.3.2. Chemical parameters .. 22 2.4 Discussion 25 2.4.I Physical parameters.... 26 2.4.2 Chemical parameters .. 28 2.5 Conclusions ..............
    [Show full text]