Soy lecithin Powder
Applications : Bakery, pastry, biscuits, espumas, foams
Properties : Emulsifier, antioxidant
Dosage : 1 to 5g/kg of mass
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.
In the kitchen, and even in mixology, it makes it easy to create airy, stable foams.
In the 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, and where the lecithin is not expected to act immediately.
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 (temperature above 60°C)
- 3 to 5 g/Kg - 0.3 to 0.5% of total mass
Mix with other powders such as flour or sugar.
Availability
Kosher
Use
Can be heated
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 1kg (item code: 1245A)
- 100g (item code: 10040)
- 20kg (item code: 1247K)
Store away from heat, light and moisture, preferably below 25°C.
Do you have any questions about this product?
Fluid lecithin acts immediately to lubricate the preparation. This is not necessarily desirable in recipes where you want to keep a certain inhomogeneity of fats with the rest of the dough (e.g. shortbread dough), at least until it is baked: you should therefore choose a powder form, which can be easily mixed with the rest of the ingredients and is only activated during baking.
Louis François tip
Mix soy lecithin powder with the flour or sugar for an even distribution in your preparation.