Bread and bakery products such as Sponge Cakes, Swiss Rolls or special breads (Sliced Bread, Burger Bread,…) manufactured from the raw materials or from a bakery mix, they all have common requirements: the production process must be simple and quick, and the final product must be spongy and tasty, with a nice aspect and homogeneous texture.

Bread improvers and Bread mixes include emulsifiers to optimize their performance. But simultaneously, customers are looking for friendlier labelling in order to satisfy the final customers’ demands.

This is where Lasenor’s Lecithins on carrier, brands LECISOL® and LECIRED®, play an important role: as it happens with liquid lecithins, these products provide volume increase, homogeneous dispersion of the gas bubbles and dispersion of the starch granules, they facilitate the hydration of proteins and increase the workability of the dough, the rheological properties and the quality of the finished product.

But additionally, the use of lecithins in powder form:

• Facilitates dosage.
• Reduces the necessary mixing time to guarantee homogeneous dispersion.
• Provides a smooth and extensible dough.
• Provides a regular crumb structure.

Bread and bakery products such as Sponge Cakes, Swiss Rolls or special breads (Sliced Bread, Burger Bread,…) manufactured from the raw materials or from a bakery mix, they all have common requirements: the production process must be simple and quick, and the final product must be spongy and tasty, with a nice aspect and homogeneous texture.

Bread improvers and Bread mixes include emulsifiers to optimize their performance. But simultaneously, customers are looking for friendlier labelling in order to satisfy the final customers’ demands.

This is where Lasenor’s Lecithins on carrier, brands LECISOL® and LECIRED®, play an important role: as it happens with liquid lecithins, these products provide volume increase, homogeneous dispersion of the gas bubbles and dispersion of the starch granules, they facilitate the hydration of proteins and increase the workability of the dough, the rheological properties and the quality of the finished product.

But additionally, the use of lecithins in powder form:

• Facilitates dosage.
• Reduces the necessary mixing time to guarantee homogeneous dispersion.
• Provides a smooth and extensible dough.
• Provides a regular crumb structure.