Soy lecithin 1 kg

Soy lecithin is both an emulsifier and an antioxidant. It promotes the formation of yellow doughs by improving their hydration, and regulates the fermentation of leavened products. It increases the volume of finished products and prolongs their shelf life by delaying starch retrogradation. It also reduces the crumbliness of cookies, especially wafers. Finally, it can be used as a solubilizing agent for powders.

Fluid lecithin is the most suitable lecithin for use in chocolate, making it easier to conch and more fluid when melted. It acts instantly, and does not require high temperatures to be active.

Dosage and application

Bakery and cookie products
- 1 to 3 g/Kg - 0.1 to 0.3% of total mass
Margarine
- 1 to 5 g/Kg - 0.1 to 0.5% of total mass
Chocolate
- 3 to 5 g/Kg - 0.3 to 0.5% of total mass

It is advisable to incorporate the lecithin fluid with the rest of the fats in the recipe.