Using Sunflower Lecithin to improve your baking

General Usage:

Amount to Use: Typically, 1 to 2 teaspoons of deoiled sunflower lecithin per cup of flour is enough to enhance texture.

Mixing: Add it to the dry ingredients (like flour, sugar, or cocoa powder) before mixing it in with the wet ingredients. This ensures it mixes evenly.

Texture Improvement:

Moisture Retention: Deoiled sunflower lecithin helps retain moisture, keeping baked goods soft and preventing them from drying out. This is especially useful for items like bread, muffins, and cookies.

Tenderness: It contributes to a finer crumb structure and can make your baked goods more tender by reducing the formation of tough gluten strands.

Fat Emulsification:

Deoiled sunflower lecithin helps fats (butter, oil, etc.) blend smoothly with water-based ingredients (like milk or eggs), which can result in a more uniform batter or dough. This prevents separation during baking and contributes to a finer texture.

Improved Shelf Life:

By preventing fat and moisture separation, deoiled sunflower lecithin can also contribute to the freshness and shelf life of baked goods, keeping them moist longer.

Usage in Specific Recipes:

Bread and Rolls: Add deoiled sunflower lecithin to improve the dough’s elasticity and keep the bread moist longer. It’s great for reducing crumbliness.

Cookies: It can help make cookies softer and prevent them from spreading too much during baking.

Cakes: Deoiled sunflower lecithin can make cakes more tender and moist, giving them a finer crumb texture.

Hydration Tips:

If you're using deoiled sunflower lecithin, make sure to dissolve it well in the dry ingredients before mixing with the wet ingredients to avoid clumps.