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Salt

Salt and cooking salt or Sodium chloride. One of the key components of human nutrition, is composed primarily of sodium chloride (NaCl). There salts or iodides or Fluoride. The basic categories of salt is sea salt, salt lakes, rivers and groundwater and rock salt. Another category in which the salt is distinguished depending on the grain size. Kraft, imichondro or thin, the consumer has to choose among a variety, depending on the use that wants to pursue. With a measured amount of salt, achieve the best flavor to dishes even desserts. Salt can be flavored with various aromatic plants and herbs, so more dinonatas and special flavor to the food. The salt used as a preservative in food, because it prevents the growth of microorganisms. Various foods (fish, meat) bloat with salt to be stored for a long time. This technique is a traditional method of food preservation which tends to be eliminated, due to the development of other more modern. Salt is an essential component of our diet, but should be consumed in moderation. The abuse can impose indigestion, ulcers and even kidney disease. Individuals with high artiriaki pressure (hypertension) should be particularly carefully. Tip: Add a few grains of rice in your salt shaker to keep your salt dry.