Soy lecithin is an emulsifier. It helps blend ingredients that would otherwise separate, such as oil and water, and keeps them from separating again. We supply it as a full fat powder, and as ready-to-use baking premixes built on it.
Lecithin is usually available in one of two forms. Liquid lecithin keeps its natural oil, but it is thick and sticky, which makes it slow to weigh, blend and store. Powdered lecithin is easy to handle, but it is usually de-oiled, and taking the oil out changes how it behaves.
Ours is a full fat lecithin in powder form. It keeps its natural oil content and still pours, weighs and blends like any other dry ingredient.
In baking, it makes dough less sticky and easier to handle through mixing and proving. The crumb comes out finer and more even, and bread and cakes stay soft for longer. In chocolate and confectionery, it reduces viscosity so the mass flows and moulds properly.
Our baking premixes are meant to be added to your own dough or batter to get the texture you are after. The recipe stays yours, and what changes is how the finished product comes out.
We make premixes for pizza bread, biscuits, cakes and more. In a pizza base, that means a dough that stretches and bakes to the right chew rather than turning stiff or brittle. In cakes, it means a lighter, more even rise.