Liquid sunflower lecithin
Applications : Chocolate, pastry, confectionery, spreads.
Properties : Emulsifier, antioxidant
Dosage : 1 to 5g/kg of mass
The
product in detail
Description
Sunflower 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 industry, it acts as a solubilizing agent for instant-solubilizing 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.
Unlike soy lecithin, fluid sunflower lecithin is allergen-free.
Dosage and application
It is advisable to add lecithin to the other fats in your preparation.
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
Availability
Kosher; Halal
Use
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 1kg (item code: 10062)
- 25kg (item code: 10063)
Store away from heat, light and moisture, preferably between 10 and 40°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.