TFC 999® Salt
Morton TFC 999 Salt is high purity, food grade granulated salt that is cubic in structure. Higher purity helps assure consistent saltiness intensity. Brine treatment, crystallizing technique, and post-crystallizing washing substantially reduce calcium, magnesium, iron, copper and other heavy metals, sulfate and carbonate impurities.
- Cereals & Baked Goods
- Ready-to-eat breakfast cereal, dough salt for breads, rolls, cookies, crackers, biscuits; Frozen/refrigerated dough
- Dairy
- Cottage cheese and cream cheese, Vat-salted cheddar and Colby; Brine-salted Italian, Swiss, Blue and Brick; Processed cheese
- Soups, Sauces & Dressings
- Pourable salad dressing, soups and sauces
- Meat, Poultry & Fish
- Frozen eggs, sausages, franks, bologna, marinades, chill brines; Pickles for ham, bacon, corned beef; Fish fillet, Smoked and brined fish
- Condiments, Spreads & Processed Vegetables
- Can brine for vegetables, jar brine, salsa, tomatoes, tomato juice, margarine, mayonnaise, mustard, peanut butter
- Snacks & Sweets
- Nuts
- Unit Dimensions: Net weight (lb): 50 Gross weight (lb): 50.5 L x W x H (in): 25x13x3 Cube (ft³): 0.5
- Palletized: Tiers: 7 Bags/Tier: 7 Bags/Pallet: 49 Gross Wt. (lb): 2545 Cube (ft³): 43
- Morton TFC 999 Salt complies with Food Chemicals Codex tolerances and federal cGMP standards. It is annually certified as Kosher.
Morton TFC 999 Salt contains a minute concentration of yellow prussiate of soda, an additive permitted for food use, as a water-soluble anticaking agent.
Salt Selection Guide
The following charts match 22 of our most popular salt grades to over 80 food applications. More than one grade may be designated for a specific use; the preferred choices are indicated by the letter "P" with alternatives indicated by the letter "A". Often, several grades are indicated for a use due to variations in processing methods, storage/handling procedures or climatic conditions. Check the row at the bottom of the chart for each application's designated salting method.
Legend
Salt Grades
- PPreferred
- AAlternate
Salting Method
- BBrine or other liquid solution
- DDirectly added in dry form
- DMDry mixing
- DBDry salt manually dispersed or broadcasted
- DDDry salt mechanically dispersed
- SSlurry, suspended in saturated brine or other liquids