• Type: Standard lecithin liquid (0.3–0.5%).
• Functions: Reduces viscosity, improves flow during tempering, molding, and enrobing, and facilitates fat crystal dispersion.
• Lecithin plays a crucial role in chocolate production as a standard emulsifier, typically added at 0.3–0.5% during the conching process. Its key functions include:
1. Reducing viscosity for smoother processing.
2. Improving flow properties during tempering, molding, and enrobing by lubricating sugar and cocoa particles.
3. Enhancing the flow of the chocolate mass by facilitating the dispersion of fat crystals in molten chocolate.