Lecithin for bakery products
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Linfa produces and distributes high quality lecithins for bakery applications, from NON-GMO origin and organic, if required. For the past 20 years, we have been dealing with the marketing of additives and ingredients for the food and non-food, dietary, cosmetic, feed, chemical and pharmaceutical industries.
Bakery products are certainly one of the major sectors of application of lecithins and the reasons are mainly two: they are natural additives and have multiple functions.
Used for frozen dough, cakes, wafers, biscuits, ice cream cones and waffles, crackers, bread, mixes for pizzas, semi-finished products for bakery and pastry, etc. lecithins may improve the handling of bakery doughs, reducing the stickiness of final products, increasing the shelf life, reducing the amount of fat to be used and guaranteeing a more homogeneous mixing of the ingredients. Finally, they also improve the release from the baking nets and molds.
For 20 years, Linfa has been involved in the production and distribution of natural ingredients and additives and offers to the bakery companies a large range of soy and sunflower lecithins, ensuring high quality products, and a flexible service, with fast and on time deliveries.
Used for frozen dough, cakes, wafers, biscuits, ice cream cones and waffles, crackers, bread, mixes for pizzas, semi-finished products for bakery and pastry, etc. lecithins may improve the handling of bakery doughs, reducing the stickiness of final products, increasing the shelf life, reducing the amount of fat to be used and guaranteeing a more homogeneous mixing of the ingredients. Finally, they also improve the release from the baking nets and molds.
For 20 years, Linfa has been involved in the production and distribution of natural ingredients and additives and offers to the bakery companies a large range of soy and sunflower lecithins, ensuring high quality products, and a flexible service, with fast and on time deliveries.
Lecithin production for bakery products
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Many years of experience in this sector allows us to guarantee our customers a 360° service (raw material procurement - production - finished product delivery), guaranteeing tailor made technical and commercial support at every stage.
Firmly convinced that the quality and safety of our products is an essential aspect, before being marketed, all our lecithins are subjected to complete chemical analysis in Italian or European laboratories.
Advantages of using lecithins in the bakery applications:
• Softness and Shelf Life. They reduce the tendency of starch to recrystallize, (antistaling) preserving the softness and freshness of the dough for a long time. Taste is positively affected by the use of lecithin.
• Volume. The lipid-protein interaction improves the structure and the softness of the dough, guaranteeing a more homogeneous baking and a good volume increase.
• Emulsification. As a natural surfactant, it improves the mixing of the ingredients, ensuring homogeneous and soft doughs.
• Handling and Workability. By improving the parameters of elasticity, extensibility, resistance, homogeneity and stickiness, the lecithins facilitate the workability of the dough by reducing the use of fats and also ensuring more homogeneous baking.
• Releasing. Applied on the cooking surfaces, it facilitates the release of the dough, resulting in less degradation of the production systems and faster cleaning.
Firmly convinced that the quality and safety of our products is an essential aspect, before being marketed, all our lecithins are subjected to complete chemical analysis in Italian or European laboratories.
Advantages of using lecithins in the bakery applications:
• Softness and Shelf Life. They reduce the tendency of starch to recrystallize, (antistaling) preserving the softness and freshness of the dough for a long time. Taste is positively affected by the use of lecithin.
• Volume. The lipid-protein interaction improves the structure and the softness of the dough, guaranteeing a more homogeneous baking and a good volume increase.
• Emulsification. As a natural surfactant, it improves the mixing of the ingredients, ensuring homogeneous and soft doughs.
• Handling and Workability. By improving the parameters of elasticity, extensibility, resistance, homogeneity and stickiness, the lecithins facilitate the workability of the dough by reducing the use of fats and also ensuring more homogeneous baking.
• Releasing. Applied on the cooking surfaces, it facilitates the release of the dough, resulting in less degradation of the production systems and faster cleaning.
Please contact us for more information on lecithins and their use in bakery applications. You will find a partner able to offer you a proactive approach and guarantee you the best solutions according to your specific application and reference market.
Contacting Linfa srl for the supply of lecithins for bakery applications
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Linfa Srl is a dynamic Italian company that deals with the production and distribution of ingredients and additives for the food and non food applications, feed, pharmaceutical, nutraceuticals, cosmetic, technical and chemical industries throughout Europe.
Born in 2002 from the initiative of managers with many years of experience in leading multinationals in the additive sector, Linfa has consolidated several collaborations with selected suppliers. With continuous attention to market news, we offer a wide and diversified range of products such as lecithins and other stabilisers, gums and functional ingredients.
We guarantee to our customers a complete service, efficiency and knowledge, from sourcing to delivery. We ensure targeted technical and commercial support with customised solutions based on the needs of each specific industrial reality.
We ensure the highest level of quality control from raw materials to finished products, in order to supply ingredients and products able to satisfy all the users and deliver the requested safety and functionality.
By working exclusively with suppliers who use sustainable and ethical practices to conduct their business, we have always been committed to avoiding any negative environmental and social impacts of our supply chain.
Linfa Srl is Kosher - Halal accredited and organic certified (please visit certification page for more details)
Born in 2002 from the initiative of managers with many years of experience in leading multinationals in the additive sector, Linfa has consolidated several collaborations with selected suppliers. With continuous attention to market news, we offer a wide and diversified range of products such as lecithins and other stabilisers, gums and functional ingredients.
We guarantee to our customers a complete service, efficiency and knowledge, from sourcing to delivery. We ensure targeted technical and commercial support with customised solutions based on the needs of each specific industrial reality.
We ensure the highest level of quality control from raw materials to finished products, in order to supply ingredients and products able to satisfy all the users and deliver the requested safety and functionality.
By working exclusively with suppliers who use sustainable and ethical practices to conduct their business, we have always been committed to avoiding any negative environmental and social impacts of our supply chain.
Linfa Srl is Kosher - Halal accredited and organic certified (please visit certification page for more details)
How to contact Linfa srl to receive information about bakery applications of our lecithins
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Please contact us by email infotec@linfafood.it or by telephone at the number +39 02 5394779.
Our offices are open Monday to Friday 09.00-13.00 / 14.00-17.30 and they are based in Milano, Viale Brenta 6.
We are active throughout Italy and Europe.
Our offices are open Monday to Friday 09.00-13.00 / 14.00-17.30 and they are based in Milano, Viale Brenta 6.
We are active throughout Italy and Europe.
DO YOU HAVE MORE QUESTIONS? CONTACT US WITHOUT ANY COMMITMENT.