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 15-20%;
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, 10 kg net.
