Soy Lecithin
$1.00
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Applications: Chocolates, patisserie (sponge cakes, wafers, etc.), confectionery, spreads. Properties: Emulsifier and antioxidant; liquefies chocolate; homogenizes doughs; lubricates (facilitates turning out, cutting, and reduces crumbling); improves crispness. Activates immediately upon addition. Usage Quantity: 3–5 g per kg of weight.
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