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4050
$175.00 HKD
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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.
In the kitchen, and even in mixology, it makes it easy to create airy, stable foams.
In industry, it acts as a solubilizing agent for powders.
Lecithin powder is a de-oiled lecithin which needs to reach a certain temperature to be active (at least 60°C). It is recommended for recipes involving a cooking stage, where the lecithin is not expected to act immediately.
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 (temperature above 60°C)
- 3 to 5 g/Kg - 0.3 to 0.5% of total mass
Ice cream 0.2 - 0.5 %
Mix with other powders such as flour or sugar.
Ingredients: soy lecithin E322 of standardized plant origin, refined, filtered, deodorized
