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TRADE QUANTITIES OF SEA SALT

If you’re interested in selling Halen Môn sea salt in your shop, serving it in your restaurant, putting it in your products, or exporting it abroad, please drop Darren an email at sales@halenmon.com or a call on 01248 430 871 and we will be very pleased to discuss.

We pride ourselves on our bespoke service, so if you’re a food service customer or manufacturer, please do not hesitate to get in touch and we will always endeavour to meet specific requests. We are BRCGS certified, meaning we can supply a wide range of customers.

TRADE QUANTITIES OF SMOKED WATER

Trade Quantities

WHAT IS SMOKED WATER?

The cleanest way to add smoke.

Our Smoked Water is a 100% natural, clean label ingredient, made entirely from wood smoke and water. It has a huge range of applications in food manufacturing, and we are AA BRCGS certified, meaning we can supply bulk quantities to a huge range of customers. We smoke over sustainable oak as standard, and can use different wood varieties on request.

WHO USES IT?

We supply some of the UK’s biggest ready-meal manufacturers, and are an ingredient in everything from BBQ sauce to hummus, vegan cheeze to smoky chicken tikka masala.

WHERE IS IT MADE?

Our smoked water is made in Anglesey, North Wales, in a AA BRCGS certified facility, so we are able to handle significant contracts.

We are currently building a state-of-the-art smokery, which will marry modern technology with ancient craft. This will increase our commercial outputs even further.

Why should you use smoked water?

It's a safe and legal alternative to liquid smoke.

A clean label, natural ingredient
We are BRCGS certified Grade AA+
Offers consistency of flavour
A salt alternative
No need for expensive and skilled smoking
Add a 'meaty' savouriness to veg-based foods
Calorie free

What's the difference between smoked water and liquid smoke?

Liquid smoke is a product popular in America. It is often made with many additives, sugars, flavourings and colours, and products in this category have not had their licenses renewed in the UK this year.

Our Smoked Water is 100% natural, and is comprised of only smoke and water, absolutely nothing else.

What accreditations do you have?

Our smoked water is kosher, and contains only smoke and water. We are BRCGS certified, and proud to be Grade AA+

What do you use smoked water for?

Everything from sourdough bread, vegan meals to barbecue ranges, mayonnaise to hummus, and many many more applications. It's an exciting ingredient that lends itself well to the imagination.

We supply ready-meal manufacturers, vegan producers, ingredients houses, and Michelin-starred chefs all over the world. The product is versatile and scalable.

Do you test for PAHs?

We carry out regular food safety tests on our Smoked Water, and have never found harmful levels of PAHs. Our smoked water is a safe alternative to liquid smoke.

Do you sell in commercial quantities?

Absolutely. Email us at sales@halenmon.com and we'd be delighted to talk about your requirements. Our best-selling format is 10litres.

We also sell in retail formats.

How do I get a sample?

Give us a call on 01248 430 871 or email us on sales@halenmon.com and we'll be happy to help.

How do you know how much smoked water to use?

The simple answer is to add small amounts and keep tasting. Used in smaller amounts, the smoked condiment adds a savoury note, and used in larger amounts, it adds a noticeably smoky flavour.

Here are some basic proportions:

For mashed potatoes made with 500g potatoes, use 5ml for a savoury flavour, 10ml for a smoky flavour, and 15ml for a very smoky flavour.
For a Bloody Mary made with 600ml of vodka/tomato juice mix, add 5ml for a savoury flavour, 15ml for a smoky flavour and 20ml for a very smoky flavour.
For 400g standout black beans, use 10ml for a savoury flavour, 15ml for a smoky flavour and 20ml for a very smoky flavour.

Is barbecue flavour a big trend?

According to research carried out by Innova Market Insights, more than one third of all sauces and seasoning products launched between 2016 and 2020 were badged as 'barbecue'.

People have been smoking food for thousands of years both to add texture and flavour as well as to help preserve it.

For commercial use it is simpler, cheaper and more convenient to use a natural flavouring or smoke flavouring rather than a smoked ingredient. We had been smoked our sea salt for many years but realised that whilst it added a good smoky flavour as a finishing salt it did not carry through as much as an ingredient within the dish.

We decided to develop an ingredient that could deliver just that, without the use of colours, sugar, salt or any other natural or artificial additives.

What do chefs like about smoked water?

They love it so much we've written a whole article about it here.

"I’m hooked on using smoked water in my cooking; it makes it so simple to build more layers of flavour into whatever I’m making. The thing about smoked water is the smoke flavour is beautifully balanced and just the right sort of smoky, meaning you can perfectly control how you use it."
— Sam Lomas, Chef and Great British Menu contestant

Need a sample? Call 01248 430871 or email sales@halenmon.com.