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The Alberger process is a method of producing salt.
It involves mechanical evaporation, and uses an open evaporating pan and steam energy. It results in a unique, three-dimensional flake salt of extremely light bulk density. It is highly prized in the fast food industry, due to its low sodium and high flavor content for a given volume. This is because the salt is 'cup-shaped', instead of in the form of normal salt crystals.
Cargill operates a plant in St. Clair in the Thumb of Michigan that is the only plant in the U.S.A. that makes such salt.
The method was patented by Charles L. Weil on June 8, 1915.1
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- This page was last modified on 24 September 2008, at 04:28.
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