Lecithin sunflower

الوصف

 Sunflower lecithin powder.

Functional features and usage of food additive:

• Can be added to flour as an agent, which prevents clots buildup;

• Can be used as dough conditioner which increases dough elasticity and processibility;

• Anti-hardening – extends the storage stability of a finished product;

• Increases volume of bread and other floury products, improves the structure of crumb;

• Prevents building up of the extra water and drying up the finished products;

• Is itself a natural alternative or addition to synthetic emulsifier;

• Can be used as a substitute of soya lecithin (soya causes allergic reactions and can contain GMO) 
   

  Approximate lecithin dosage (re-calculated to flour):

• 0,5% to increase the elasticity of the dough (mixture and etc.)

• 0,5%*1% for the pizza dough, cookies and waffles – decreases add-on oil amount, egg solids for ****0%;

• Optimal dosage for lecithin from 0,5% to 2%,

• Sunflower lecithin usage favour the image improvement of your production where you do not use synthetic emulsifier or modifier!

  Product packaging: polypropylene bags with polyethylene liner, *0 kg net.