Soy Lecithin

Applications: Chocolates, patisserie (sponge cakes, wafers, etc.), confectionery, spreads. Properties: Emulsifier and antioxidant; liquefies chocolate; homogenizes doughs; lubricates (facilitates turning out, cutting, and reduces crumbling); improves crispness. Activates immediately upon addition. Usage Quantity: 3–5 g per kg of weight.