There’s nothing like a fresh, aromatic roll or loaf of bread. And there’s nothing like the right dose of lecithin, because that’s what gives your baked goods shelf-life and volume, as well as making it easier to process the dough. What does lecithin do specifically? Together with gluten and other dough components, lecithin forms a mass that retains gases very well. This gives you more volume from the same amount of dough, for airy, light, fine-pored bread with a crisp crust, that stays fresh a long time. It also makes it easier to work the dough by machine.

A piece of pastry with your coffee? Gladly, but with as little fat as possible, please. By adding lecithin you can easily meet this customer demand. Lecithin allows shortening to disperse evenly through the dough during preparation, and keeps the dough from sticking. This can help you reduce the fat content of cookies to under five percent, for example.

Nicely shaped, with an even gloss – that’s what makes an appealing pretzel. By adding powdered or liquid lecithin to your pretzel mix, you get a supple dough that can be processed by machine without problems. This makes your production processes smoother and gives your customers pretzels that look and taste just right.