This is Sunflower Lecithin (food grade) supplied in doypack pouch with grip and heat seal .Please scroll down to see how do we send our product to avoid any damage due a transport to meet best standard and great price.
What is Soya Lecithin?
Soya Lecithin is mainly used in the
baking industry – for the production of
bread mixes as the natural emulsifier,
dosing to 5% based on flour; in the
confectionary industry for baking
cookies as well as the production of
sweet wafers for ice cream.
Lecithin itself is obtain from:egg yolk
or vegetable oil,soyabean,rapeseed
It’s a food additive E-322 also used as
an emulsifying agent (margarine,
chocolate) in cosmetic (creams,
lipstick) and medicinal preparations.
Our Soya Lecithin is certified as strictly
Soya Lecithin in more details:
Baking is one of the main branches of the food industry,
using Soya Lecithin to improve the quality of products.
Another advantage obtained with is prolonged
freshness of bread, one avoids staling lecithin, by the
formation of water insoluble compounds linked amylose
fraction of the starch.
Soya Lecithin improves elasticity and viscosity of
gluten, this facilitates the mixing of the dough, improved
penetrationand maintenance of CO2, which results in a
better texture and a greater loaf volume breads.
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 mold during
Direction of use :
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 Sunflower Lecithin for each cup of liquid and
whisk well to blend.
Soya Lecithin should be stored in
airtight packaging and secured
against moisture and light ,in dry ,
clean and cool place at temperature
below 20 C.