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Available in 10 days
060649 Emul S - SOY lecithin - 600 g
1 Emul S, 600 g. This emulsifier and stabilizer is made from soy lecithin. It...
Emul S - SOY lecithin - 200 g
Ref. 087081
Emul S - SOY lecithin - 200 g
Ref. 087081
1 Emul S, 200 g. This emulsifier and stabilizer is made from soy lecithin. It is recommended for aqueous base, with a moderate affinity for fatty use. Use it to improve bakery doughs and the preservation of cooked products, but also as a stabilizer (emulsions, sauces, caramels, ganaches etc.).
1 Emul S, 200 g. This emulsifier and stabilizer is made from soy lecithin. It is recommended for aqueous base, with a moderate affinity for fatty use. Use it to improve bakery doughs and the preservation of cooked products, but also as a stabilizer (emuls
- Politique de livraison
Compositions et allergènes
- Azo dye : non
- Natural dyeing : colorant_origine_naturelle_non
- Kasher : Parve
- Composition : Ingredient(s) : emulsifier(s) : E322 (SOY lecithin).
- Soja : Présence
Exportabilité
- Exportability USA : No
- Exportability Japan : Yes
- Exportability China : Yes
- Exportability Canada : Yes
- Exportability Singapour : Yes
- Exportability Hong Kong : Yes
- Exportability UAE : Yes
- Exportability Saoudi Arabia : Yes
- Exportability Bahrein : Yes
- Exportability Kuweit : Yes
- Exportability Oman : Yes
- Exportability Qatar : Yes
- Exportability Taiwan : Yes
Préconisation d'emploi
- Recommended dosage: 0.3 - 1%.
- • Blend the powder beforehand with other powdered ingredients in the recipe (sugar, flour...)
- • Disperse in a cold or hot liquid and heat up to 50°C (60°C maximum) for complete dissolution.
To complete the Product
060649 
Recipes to Inspire yourself
L'Express enneigé
Samuel et Mathis Anstett
Champions du Monde Juniors de Pâtisserie 2026
P'tit Biscuit
Jérémy Massing
Vice Champion du Monde de Pâtisserie 2025
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François Perret
Pastry Chef
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