.
Soy lecithin is used in conventional chocolate
to replace all or part of the cocoa butter added, by acting as anemulsifier. An emulsifier links the molecules of the various ingredients
together. Soy added to chocolate changes the texture with regard to
fluidity and brittleness. Cocoa butter is the most expensive ingredient
used to make chocolate, whereas soy lecithin is less expensive, and
less of it is needed. Adding soy lecithin makes conching (stirring)
much easier, and reduces considerably the time needed for this
operation. Less electricity is needed when soy lecithin is added to
chocolate, and chocolate makers can use regular equipment as
opposed to high performance equipment.
Because of the fact that
soy is one of the top eight allergens known in the world, Soy Free
Sales is dedicated to providing chocolate and other products
without soy lecithin as an ingredient. The absence of soy lecithin
is the only full guarantee of the absence of GMOs (genetically modified
organisms).
The quality and taste of our products is unsurpassed.
