Prolonged freshness of bread, one avoids staling lecithin by the formation of water insoluble compounds linked amylose fraction of the starch.
Rapeseed Lecithin improves elasticity and viscosity of gluten, this facilitates the mixing of the dough, improved penetration and maintenance of CO2, which results in a better texture and a greater bread volume. For crackers, biscuits and cakes the addition of lecithin facilitates the dispersion of fat and mixing the dough ingredients and acts as a relaxant, otherwise prevents the dough from sticking to the hot strip or mould during baking.
Use 1 tbsp. of lecitin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.
Use Lecithin in place of flour as a thickening agent in gravy and soups. Add approximately 1 tbsp. of Lecithin for each cup of liquid and whisk well to blend.
Rapeseed Lecithin should be stored in airtight packaging and secured against moisture and light ,in dry ,clean and cool place.
temperature below 20 C.