Fluid soy lecithin
Applications : Chocolate, pastry, confectionery, spreads.
Properties : Emulsifier, antioxidant
Dosage : 1 to 5 g/Kg
The
product in detail
Description
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.
Availability
Kosher
Use
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 1kg (item code: 1241A)
- 25kg (item code: 1243G)
Store away from heat and humidity, preferably between 15 and 35°C. Outside these values, viscosity may increase, making handling difficult. When heating is necessary, do not exceed 60°C, always for short periods.
Do you have any questions about this product?
Powder: More concentrated than the fluid version, it needs to be solubilized then melted or heated (at least 80°C) to be effective. Its action is slightly delayed during cooking. Fluid: Containing oils, it is active right from the start of the process, enabling immediate emulsification. This is the only form used in chocolate-making.
Louis François tip
Add lecithin fluid to the fat in your recipe to help homogenize it.