Lecithin powder for baked goods
Higher yield, longer freshness and crispier crusts are just some of the advantages lecithin offers in baked goods. As an emulsifier, it stabilises 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. With SternFlow, Sternchemie has developed a group of lecithin powders that offer various advantages for the baked goods industry.
In pastries lecithin promotes homogeneous fat distribution, so that the fat content can be reduced without taking away from the batter’s good working properties. This saves raw materials and at the same time reduces the calories in the final product.
The special benefit about SternFlow is that the liquid lecithin is applied to carrier powders. The lecithin is adsorbed to the surface of the powder, giving a highly functional emulsifier. Carriers can be flour, gluten, maltodextrine, glucose or any hydrocolloid with high adsorption capability.
SternFlow is primarily used as an ingredient in bake mixes. Bakeries can also easily mix the powder with flour, sugar and other powdered ingredients, before the liquid components are added. It is generally suitable as a compound for baked goods, bake mixes and ready flours, and is easier to dose and store than standard lecithin. It is also more soluble in the water phase. Additionally, it has price advantages over spray-dried lecithin and de-oiled pure lecithin.
