12 Jul 2010 --- Craft bakers can use a new online calculator to reduce the amount of salt in their bread which could help to improve their customers' health. A quick guide to reducing salt in bread is also available.

These tools have been produced following research by the FSA, the National Association of Master Bakers and Norfolk County Council that looked at whether the craft bakery sector could reduce salt in bread and meet FSA 2012 salt targets.

The calculator and quick guide can be used by bakers to see the amount of salt in their final bread product. Bakers just need to identify how much flour and salt they use – in grams, pounds or ounces. They can then see where they are in relation to the 2012 salt target for bread – 1g of salt per 100g of final product – and see how they can make reductions towards that target.

The salt in bread calculator and ‘Reducing salt in bread’ quick guide, which includes testimonials from craft bakers about the tested recipes, can be found at the links towards the end of this page.