Hydrolyzed Sunflower Lecithin on Rice Flour

Hydrolyzed Sunflower Lecithin on Rice Flour undergoes enzymatic hydrolysis designed for easy incorporation in Baked Goods and Pastries, acting as a dough conditioner and anti-staling agent while improving machinability, volume and crumb structure.

The hydrolyzed format enhances dispersibility and functional performance, making it an effective natural bread improver that can be used independently in certain applications or in combination with L-ascorbic acid and enzymes. The rice flour carrier supports use in gluten-free formulations while maintaining functional performance.

Dosage recommendations are 0.5-1% on dough, with fat reduction fluctuating between 15-20%.