Soy lecithin 50 g

Soy lecithin 50 g - Emulsifier for chocolate

Soy lecithin (50 g) is a proven helper in bean-to-bar chocolate production and helps you to produce smooth, well-flowing chocolate masses. Lecithin acts as a natural emulsifier, combines the fat and water phases and ensures that the viscosity of the chocolate is reduced. This makes the mass easier to pour, temper and process - an advantage that is particularly noticeable in chocolate bars, pralines, hollow figures or fine chocolate shells. Lecithin has been used in chocolate production for almost 100 years to optimize processing and facilitate the manufacturing process. The soy lecithin used here is produced during the extraction of vegetable oils from soybeans and is characterized by its reliable, neutral effect. It does not change the taste of the chocolate, but noticeably improves its flowability - without the need for large quantities of additional cocoa butter. When used, soy lecithin shows its full effect at up to 0.5 % of the total quantity. For 1 kg of chocolate mass, you should therefore add a maximum of 5 g of lecithin. A higher dosage is not recommended, as the mass may otherwise become more viscous again. Soy lecithin can be incorporated easily and evenly, even in thick chocolate masses. With soy lecithin, 50 g, you get a versatile, efficient additive that makes processing your bean-to-bar chocolate noticeably easier and ensures rounder, more flowable results - without compromising on taste.