Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premixes will include any of the ff: flour, baking soda, cornstarch, and cocoa powder. My question is, can salt be part of a premix, or should I reserve it for the wet mix on the day of dough-preparation?
Reason I ask is because the original recipe for cookies that I used, instructed to mix in salt with the dry ingredients. However, knowing that salt is a polar compound, I figured it might fare better by being homogenous with the eggs, butter, and sugar. On the other hand, by mixing salt with the dry ingredients, I know that it would already be set and I won't have to worry about forgetting to put salt in my batter.
Thanks in advance.