Fine Salt JuraSel with Iodine and Fluoride 1 kg Schweizer Salinen — Swiss Cooking Salt
Sale Fino JuraSel is fine-grain Swiss table salt extracted from the Schweizerhalle and Riburg salines, enriched with iodine (25 mg per kg) and fluoride (250 mg per kg) according to Swiss public health recommendations, packed in 1 kg bag (case of 10). Bluesign and HACCP-compliant, ideal for HoReCa salting of pasta water, doughs, sauces, vegetables and baking.
What is JuraSel salt
JuraSel is the historic table-salt brand of the Schweizer Salinen, the only Swiss producer of food-grade salt since 1837. The mineral is extracted from a 250-million-year-old underground sea located between Schweizerhalle (Basel area) and Riburg (Aargau). The fine grain dissolves rapidly without leaving residues, suitable for direct salting at the plate, pasta water (10 grams per litre standard) and baker doughs.
The producer: Schweizer Salinen AG
Schweizer Salinen AG, founded in 1837 as a public company owned by the Swiss cantons, holds the constitutional monopoly on food salt production in Switzerland and supplies the entire domestic market with edible, industrial and de-icing salt. Production runs across two integrated sites (Schweizerhalle in Pratteln BL and Riburg in Möhlin AG) with full traceability, ISO 9001 quality management, and exclusive supply contracts with Swiss retail and food service. JuraSel is the iconic retail and HoReCa fine salt line.
Organoleptic and technical characteristics
Pure white colour, very fine and dry grain that flows easily through salt shakers, neutral salty taste without bitterness. Iodine and fluoride enrichment follows Swiss public health policy: iodine prevents goitre and supports thyroid function, fluoride contributes to dental enamel protection. Anticaking agent E536 (potassium ferrocyanide, EU-authorised, max 14 mg per kg) ensures free-flow behaviour even in humid kitchen environments.
Professional uses
Five core applications for the kitchen brigade: salting pasta water at 10 grams per litre for Italian al dente cooking; doughs for pizza and bread at 18 to 25 grams per kg of flour according to recipe; final seasoning of sauces, soups and meat at 0.8 to 1.2 percent on the dish weight; brining solutions for fish and meat at 6 to 8 percent for 2 to 4 hours; baking patisserie and breakfast doughs at 1 to 2 percent on flour weight. Always add at the right cooking stage, not all at the start.
Common mistakes to avoid
Three errors at chef level: salting too late on long-cooked sauces, which makes proteins reject seasoning and forces oversalting; using fine salt for finishing instead of a flake or coarse salt, which results in flat presentation without textural contrast; storing the open bag near steam or heat sources, which absorbs humidity and creates hard lumps. Always keep a closed container near the salting station and refill from the master bag.
Storage and packaging
Store the closed 1 kg bag in a cool dry place at controlled humidity below 65 percent; shelf life of salt is virtually unlimited when properly stored. Once opened, transfer to a tight food container or salt cellar. Recyclable polyethylene bag, case of 10 bags (10 kg total) for HoReCa stock rotation.
Distribution and logistics in Switzerland
LAPA delivers JuraSel salt across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for chefs, restaurateurs, pizzaioli and pastry shops.
Who it is for
Italian restaurants and trattorias, pizzerias for dough preparation, pastry shops, hotel kitchens, catering services, bakeries, Italian gastronomies and gourmet retailers seeking the official Swiss table salt at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
