Higher yield, longer freshness and crispier crusts are some of the advantages lecithin offers in baked goods. As an emulsifier, it stabilizes the gluten structure of the flour and boosts the elasticity of the gluten network, so the dough is easier to process. This is also supported by improved distribution of fat and water in the ingredients coming as a powder. SternFlow is a group of lecithin powders which offer various advantages for the baked goods industry. The specific benefit of this product is that the liquid lecithin is applied to carrier powders. The lecithin is absorbed to the surface of the powder, giving a highly functional emulsifier. Carriers can be flour, gluten, maltodextrine, glucose or any hydrocolloid with high absorption capability. This product is primarily used as an ingredient in bake mixes.
Sternchemie GmbH & Co. KG, www.stern-chemie.com