Lecithin for Bread & Dough: Enhancing Quality and Performance

Orison Chemicals Limited  supply bulk quantities of soy lecithin products in various specifications for bread manufacturers. With consumers increasingly demanding simpler and more natural food ingredients, lecithin, as a natural emulsifier, provides a friendlier ingredient list for your products.

1. Natural, derived from plant-based soybeans through a processing method.
2. Helps baked goods stay fresher for a longer period.
3. Improves Dough and Baking Quality.
4. Easy to remove from baking equipment. This makes it ideal for commercial bakeries or large-scale production, as it simplifies the process and reduces downtime during baking.

Our range of lecithin solutions for baked goods provides a comprehensive solution for emulsification, dough handling, volume enhancement, and freshness improvement in bread.

We offer a wide variety of high-quality lecithins from reliable sources, providing ample flexibility in formulating cleaner labels without compromising on functionality.

1.  High-Quality Ingredients
   Both LeciPOW (powdered lecithin) and LeciOIL (liquid lecithin) are made from premium, carefully sourced raw materials. These lecithins undergo strict quality control processes to ensure consistency and performance in every batch.
2. Improved Product Quality
   Both LeciPOW and LeciOIL enhance the texture and consistency of the final product:They help with dough handling by making it less sticky and more manageable.
   They improve bread volume and crumb structure, resulting in lighter, fluffier baked goods.
   They help maintain the freshness of products for longer by retaining moisture, increasing shelf life.
3. Reliable Sourcing
   LeciPOW and LeciOIL lecithins come from trusted, sustainable sources, ensuring a consistent supply chain. This reliability is crucial for companies that rely on timely deliveries and high-quality ingredients to meet production schedules.