Having supplied the food & confectionery industry this product for many years we have seen an increase in enquiries from artisan chocolate makers. An earlier trial of this product in small amounts failed due to lack of uptake. With the explosion of boutique artisan chocolate makers now exploring the whole bean to bar production cycle we have decided to offer this product again.
How can I use this Liquid Lecithin?
This small size is designed as a trial for chocolate makers who have started going from bean to bar. Liquid lecithin is required in this process. Soy Lecithin is a mixture of diglycerides of fatty acids. Mainly used for emulsifying, dispersing and as an antioxidant agent in food production. Chocolate makers who have started going from bean to bar require iquid lecithin for this process.
How is Liquid Lecithin used in Modernist cooking?
It is used in the ultrastable beurre blac, Jus gras
What is Lecithin?
Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (e.g. phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). However, in biochemistry, lecithin is usually used as a synonym for pure phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which is mechanically isolated from soy beans.
Looking for smaller sizes of this wonderful liquid lecithin liquid?
MFD has the follow smaller sizes available, take a look in our Bulk Supply section or click the link below
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