Bakery Grade

Listing ID #4117540

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ColorGolden Brown
Packaging Type50 & 200 KG NET In Sound Condition Barrel
TOLUNE INSOLUBLE0.3%
ACID VALUE30
Supply Type Manufacturer, Exporter, Supplier
Preferred Buyer Location All over the world

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Product Details

Color Golden Brown
Packaging Type 50 & 200 KG NET In Sound Condition Barrel
TOLUNE INSOLUBLE 0.3%
ACID VALUE 30
PEROXIEDE VALUE 3%
ACETONE INSOLUBLE 60%Min

Lecithin, Which is a mixture of various phospholipids, is a natural emulsifer, combining many characteristics that improve baked goods. Lecithin has been used for years in baked goods. like bread to improve the extensibility and elasticity of doughs, which enhance their handling properties (18). Lecithin is also and antioxidant and enhances the stability of vitamins in bakery goods. It helps improve the volume, crumb structure, and tenderness of bread. It supports the effects of oter active baking ingredients, can partia lly compensate for fats and protein, and can improve shelf life and dispersibility in an aqueous system like doughs and batters. Lecithin has dough-strengthening properties, which benefit yeast-raised baked goods. It also helps to control batter viscosity for pancakes and other batter products, helping create a consistent, controlled flow. Some soy lecithin can improve the fermetation stability of yeast doughs and, through its interaction with the starches in the flour, retards aging and the drying-out of baked goods.

In cookie manufacturing, addition of lecithin hekps to obtain a smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer. in sweet, yeast-leavened baked goods, such as milk bread and puff pastry, lecithin ensures optimization of the gluten structure and a more homogenous distribution of other ingredients so that significantly improved results can be obtained. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, addition of lecithin contributes to the homogenous distribution of the hydrophilic and lipophilic dough componets, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break. Lecithin helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage. The improved fermentation stability offered by lecithing give the food producer more leeway when baking the product.

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Company Details

Shankar Group of Companies Incorporated in 1984. Since then it has made distinguished progress in manufacturing Prestige Soya Lecithin, Malt Extract and Oils using state-of- the art technology. Shankar Group of Companies was first to introduce Soya Lecithin oil in India.
The plant located at Indore, M.P. Is well equipped with latest testing equipment at its quality assurance division backed by strong R&D. The location is the most ideally suited for a Soya plant as Madhya Pradesh is popularly known as Soya Belt of India.
Soya based products manufactured by Shankar Group of Companies are being consumed by various industries of the Country in sectors like Food, Aqua Feed, pharmaceuticals, Poultry, Cosmetics, Paints and Chemical industries.
The Group strongly believes in customer satisfaction and strives to meet the quality expected by its esteemed clientele.