{"product_id":"soy-lecithin-1-kg-copy","title":"Soy lecithin 1 kg","description":"\u003cdiv class=\"StyleWrapper_wrapper\"\u003e\n\u003cdiv class=\"Details_description\"\u003e\n\u003cdiv id=\"description_i8g8c3zru\" class=\"fr-view\"\u003e\n\u003cp\u003e\u003cstrong\u003eSoy Lecithin\u003cbr\u003e\u003c\/strong\u003eSoy lecithin is both an emulsifier and an antioxidant. It promotes the formation of yellow doughs by improving their hydration, and regulates the fermentation of leavened products. It increases the volume of finished products and prolongs their shelf life by delaying starch retrogradation. It also reduces the crumbliness of cookies, especially wafers. Finally, it can be used as a solubilizing agent for powders.\u003c\/p\u003e\n\u003cp\u003eFluid lecithin is the most suitable lecithin for use in chocolate, making it easier to conch and more fluid when melted. It acts instantly, and does not require high temperatures to be active.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 class=\"tag mainFont w700 deco_top_border mb-3\"\u003eDosage and application\u003c\/h3\u003e\n\u003cdiv class=\"noir80\"\u003e\n\u003cp\u003eBakery and cookie products\u003cbr\u003e- 1 to 3 g\/Kg - 0.1 to 0.3% of total mass\u003cbr\u003eMargarine\u003cbr\u003e- 1 to 5 g\/Kg - 0.1 to 0.5% of total mass\u003cbr\u003eChocolate\u003cbr\u003e- 3 to 5 g\/Kg - 0.3 to 0.5% of total mass\u003c\/p\u003e\n\u003cp\u003eIt is advisable to incorporate the lecithin fluid with the rest of the fats in the recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cstrong\u003e\u003cbr\u003eWho is Louis Francois?\u003c\/strong\u003e\u003cbr\u003eLouis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.\u003cbr\u003e \u003cbr\u003eHe soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.\u003cbr\u003e \u003cbr\u003eConsequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":44087181803556,"sku":"1245A","price":105.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0266\/8832\/3620\/files\/lecithinedesoja-fluide_packshot-1-747x1024.png?v=1776739569","url":"https:\/\/nicolaas.co.nz\/products\/soy-lecithin-1-kg-copy","provider":"Nicolaas","version":"1.0","type":"link"}