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Post by Freddo on Aug 21, 2014 5:32:16 GMT -5
So far I have avoided using lecithin as it hasn't seemed necessary, and I didn't have any :-) But things have changed and I would like to try it out.
Which lecithin do I use? Any recommendations? Specifics I should follow?
I would like to use non GMO, mainly for my customers peace of mind.
I take it most people use Soy Lecithin and Sebastian mentioned to use liquid lecithin in another post.
Are they all the same? are they an oil based product or water based?
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Post by Sebastian on Aug 21, 2014 6:44:43 GMT -5
they are all fundamentally oil based, and while they're not all the same, for purposes of this discussion we'll assume they are. The oil in them is soy oil - which isn't particularly shelf stable over long periods of time - so it doesn't really matter which soy lecithin you use, i'd just recommend that it's less than 1 year old to avoid some funky flavors from the oil going bad. there are sunflower lecithins out there as well if you like how that reads on your label better, but they're not quite as effective.
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Post by jwalter on Nov 17, 2014 20:10:13 GMT -5
There is sunflower lecithin. You can find it in powder & granules. I have zero experience in making chocolate at this time, so I could not say if it works here or not. Only that it is available. You may even be able to find it in different levels of oil content. American lecithin company sells different kinds. They deal in large volume orders but you can probably find similar in health food stores or amazon.
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