Soy lecithin, 50g
Lecithin has been used in the production of chocolate for almost 100 years. Lecithin virtually causes the fat phase and the water phase in the chocolate to combine, thereby lowering the viscosity (flow property) of the chocolate. The addition makes your own Bean to Bar chocolate more fluid without adding much more cocoa butter or changing the flavor.
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Product features
| Ingredients | Soy lecithin |
|---|---|
| Weight | 50 g |
| Storage note | Cool and dry at approx. 18°C |
| Country of production | Switzerland |
| Allergens | Soybeans |
| Product Lactose Free | Yes |
| Product suitable for vegetarians | Yes |
| Product Gluten Free | Yes |
| Product Vegan | Yes |
Soy lecithin, 50 g
Lecithin has been used in the production of chocolate for almost 100 years. Lecithin virtually causes the fat phase and the water phase in the chocolate to combine, thereby lowering the viscosity (flow property) of the chocolate. The addition makes your own Bean to Bar chocolate more fluid without adding much more cocoa butter or changing the flavor.
Soy lecithin is obtained from soybeans during the production of vegetable oils. The viscous mass acts up to 0.5% of the amount, a higher addition makes no sense, because otherwise the bean to bar chocolate again becomes more viscous. Therefore, if you make bsp, 1 kg of chocolate, you should add a maximum of 5 g lecithin and no more.
The use of lecithin allows the viscosity to be reduced, making the chocolate a little more fluid and easier to process, whether into chocolate bars or pralines. Especially if you want to use your own Bean to Bar chocolate for hollow figures or praline shells, we advise you to use lecithin.