Our Baker's Lecithin

Our baker's lecithin is a pure, natural product! Lecithin is found in all vegetable oils.

Our baker's lecithin – THE absolutely GMO-free alternative – which, unlike soy, eliminates the high risk of GMO dissemination or contamination!  

Recommended use: 10 grams per kilo of flour

(different quantities may be required depending on the product or baking technique)

 CONTENT:

Advantages of lecithin in bread and rolls:

·         more volume

·         longer freshness

·         more even pores, crispy crust

·         reduced stickiness of the dough

·         better processing properties

·         better baking properties

Advantages of lecithin in pretzels

·         easier dough processing

·         great appearance

 Advantages of lecithin in pastries

·         better fat distribution, allowing for a lower fat content

easier dough processing

INGREDIENTS: Pure rapeseed lecithin (48%), carrier wheat flour and anti-caking agent silicic acid

Parameter Specification Result Unit

Extractable fat components ≥ 44 45.1 %

Aw-value ≤ 0.6 0.44

Aerobic mesophilic total plate count ≤ 100,000 2,550 cfu/g

Yeasts ≤ 500 520 cfu/g

Moulds ≤ 500 90 cfu/g

E. coli ≤ 10 <10 cfu/g

Salmonella negative negative in 25 g

Average nutritional values per 100 g powder: Energy 498 kcal / 2063 kJ,

Fat 44 g, - of which saturated fatty acids 7.5 g, Carbohydrates 23 g, - of which sugar 0.3 g,

Protein 6 g, Salt 0.01 g