Soy Lecithin Powder

Soy lecithin is both an emulsifier and an antioxidant. It enhances the development of rich batters and doughs by improving hydration, and it regulates the fermentation process of leavened products. It increases the volume of finished products and extends their shelf life by delaying starch retrogradation.
It also reduces the brittleness of biscuits, particularly wafers. In culinary applications and notably in mixology, it allows for the effortless creation of light, airy, and stable foams.
In industrial applications, it functions as a solubilizing agent for powders.
Powdered lecithin is a de-oiled lecithin that requires a specific temperature to activate (at least 60°C). It is best suited for recipes that include a baking or cooking stage where immediate lecithin activation is not desired.

Applications
Baking, pastry, biscuit making, espumas, foams

Dosage and usage
Dosage:
Bakery and biscuit products

• 1–3 g/kg – 0.1–0.3% of total mass

Margarine

• 1–5 g/kg – 0.1–0.5% of total mass

Chocolate applications (temperature above 60°C)

• 3–5 g/kg – 0.3–0.5% of total mass

Method of use
Incorporate with dry ingredients such as flour or sugar.

Properties
Emulsifier, antioxidant – freeze resistant, heat resistant

Conservation
To be stored away from heat, light, and moisture, preferably below 25°C.

Certifications
Kosher.

Louis François advice
Mix soy lecithin powder with flour or sugar to ensure even distribution throughout the recipe.