Bakery Grade Soya Lecithin

Listing ID #3184742

We have developed our own facility for making safe and secure transactions. In addition to this, we let the clients free to choose the payment mode as per their convenience. Supported by an industrious network, our organization is able to serve to patrons all over Indore(India) and other marketplaces without problem.

This product is available in 50 and 200 kg barrels, with specifications like :

• Acetone- insoluble - 60%
• Minimum acid value - 30
• Tolune insoluble - 0.3%
• Peroxide value 3%
• Colour - golden brown
• Packing 200kg Net in Sound Condition Barrel / 50 and 30 Kg Carbags

Some of the facts about its functioning and advantages are as follows :

• There is a long history of its usage in bakery form of cooking, with its phospholipids acting as an extensional and elasticity providing agent for the dough
• Moreover, it also acts as an anti-oxidant and increases stability of vitamins, improves crumb structure, volume and tenderness of bread
• It can also compensate for proteins and fats, along with improving shelf life of the bakery product. This is done through its interaction with starches in the flour and stoppage of drying phenomena amongst baked goods
• The aqueous texture that this product has makes it easy to mix with other textures like batters and doughs, and act as a strengthening agent
• Viscosity control, consistent and controlled batter flow, are some other benefits of this product. Moreover, it smooth-ens the dough for perfect cookie baking
• It is not necessary to add extra fat content in the dough along with this product. In addition, this also oxidizes the available fat making the end product stay fresh for longer duration of time
• A more homogeneous and optimized gluten structure is the resultant of this product, in case of usage in yeast-leavened baked goods like puff pastry and milk bread
• This product also contributes to the homogeneous distribution of the lipophilic and hydrophilic dough components, supports browning reaction, improves release from the irons, for the purpose of more stable wafers and ice cream cones
• It also forms a film of yeast particles around frozen pizzas, which in turn protects them from cold storage damage.
• In short, this product is a perfect stabilizer for all fermentation processes of bakery goods.