Sternchemie developed SternFlow lecithins by turning the liquid emulsifier into a powder using carrier powders. This allows easy use of lecithin for its emulsifying power in bakery mixes as well as commercial doughs and batters. Lecithin stabilizes the gluten network and boosts its elasticity as well as improves the distribution of fat and water in the dough. The company makes the new powders with carriers having high absorption capacities such as flour, gluten, maltodextrins, glucose and ­hydrocolloids. Lecithin can be sourced from identity preserved soy, rapeseed or sunflower.
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