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Lecithin
DESCRIPTION

Kathy shares her knowledge about how versatile and useful Lecithin is in a baker kitchen.

Products in this video

Lecithin 4 oz by Sweet Wise
$2.99
Crystal Color Grape
$4.99
Crystal Color Charcoal Black
$4.99

Items 1 to 10 of 26 total

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Review by Guest
Posted on 12/15/2014
How much lecithin do you add say to buttercream?

Sweet Wise Response: Adding the lecithin to buttercream is not really adding it TO the buttercream- the purpose is to add it to your COLOR first, so that it colors the buttercream more evenly, without spottiness, and also stays more vibrant. If I am using a gel paste color, I will add about 5 times as much lecithin as actual color (it's not as much as it sounds like- think in "drops). Don't worry about measuring this exactly. A little extra lecithin won't affect the buttercream at all- just use this as a rough guide. I like to mix with the color first, then add to the buttercream. Same thing if you are using powder color- mix with lecithin first (roughly the same ratios), then add to buttercream. Same rule applies to fondant! Check out the video attached- you'll see a time sample in both buttercream and fondant that shows a major difference in using the lecithin with the color! You canals use this product to color your chocolate!
Review by Guest
Posted on 4/30/2014
how much Lecithin can I put in a cake that produces 9 1/2 cps of batter?

Sweet Wise Response - For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.
Review by Guest
Posted on 3/7/2014
I want to make red velvet cake for a client can I use lecithin for a stronger color and better flavor?

Sweet Wise Response
The flavor won't be affected but you will have a more vibrant color.
Review by Guest
Posted on 10/8/2013
I really want to try out the lecithin as I've never used it before. However, I was wondering, what is the source of the lecithin you have? meaning is it plant source or animal?
thanks!

Sweet Wise Lecithin - Our Lecithin is a Soy Bean Lecithin
Review by Guest
Posted on 9/25/2013
With respect to icings, you have mentioned fondant and buttercream....can Lecithin be used in Royal Icing?

Sweet Wise Response - Lecithin is an oil and royal icing shouldn't mix or touch oil based products.
Review by Guest
Posted on 9/12/2013
Can you tell me the quantity for baking a cake

Sweet Wise Response - For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.
Review by Guest
Posted on 9/11/2013
Can you write a description for uses like the one for the Glycerin product?

Sweet Wise response:

For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.
Review by Guest
Posted on 9/8/2013
Can you please give us some ratios, as to how much Lecithin to use when making various things like cake batter, fondant, chocolate, buttercream etc.?

Sweet Wise response:

For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.
Review by Guest
Posted on 9/8/2013
Can you please give us some ratios, as to how much Lecithin to use when making various things like cake batter, fondant, chocolate, buttercream etc.?

Sweet Wise response:

For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.
Review by Guest
Posted on 9/8/2013
Can you please give us some ratios, as to how much Lecithin to use when making various things like cake batter, fondant, chocolate, buttercream etc.?

Sweet Wise response:

For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.
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