I have used some salt you described that has a flour texture. It is called Alberger Fine Flake salt 1 888 385 7258 and I bought it at a bulk pantry baking/cooking supply store for about $8 per 50 lb. bag. It is uniodized and I use it for my pickle and tan solutions. I used it for awhile for green hides, but the stuff turned to a pasty glue that you had to almost wipe off the second day to remove. Its texture is more fine than table salt. Hope this helps.
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You're the first to shed any light on the "bakers salt" issue. When you used it to salt hides, do you think that the "pasty glue" problem was due to the humidity or the water drawn out of the skins?
In Africa they kept the hides under the salt for two days then pulled them and hung them in the drying shed. The hides were much dryer after the two days than I expected. But then they did put about a 2" layer on everything. The texture of the salt seem to remain the same, not pasty. We did have 2" of rain over nite and showers for another day, but I would never describe it as "humid" like we have here.
Thanks again, I will try the number and see if I can find some to give it try.
I can send you a small amount. I quit using it for hides, they just really seemed to get pasty and after a time it dried on them and formed a hard cake-like shell. Maybe the stuff I have is different?