Biscuits

Lasenor’s lecithins are used in a large variety of biscuits / cookies due to their special properties as food emulsifiers. Some of the advantages of using lecithins in the productions of biscuits / cookies are: Dough conditioner. Better workability and machinability. Emulsifier. Good distribution of the fat within the dough. Wetting and dispersing agent. Merging of solid particles (starch, sugar) and water as well as other flour components in the dough. Release effect during stamp out stage (thanks to its lubricating