Originally Posted by
Carbonfiberboy
That is interesting about the lecithin, I might try putting some in my edibles. How much? Not that they don't work now . . .
See post above if you're just making an edible oil. If your making a recipe that will be baked in the oven, keep in mind that eggs contain 10%-20% lecithin. So if your recipe already uses eggs you're getting some lecithin.
General baking guidelines per bakerpedia.com (
https://bakerpedia.com/ingredients/lecithin/) call for the following:
"[Lecithin] is usually added to bread formulations at 0.2% and to layer cakes at 0.5–1.5%, based on flour weight. It is also used in cake donut dry mixes at 0.25–0.5% of total mix weight. As a result, its easier for wetting the dry blend when the batter is mixed. Lecithin provides:
Finer crumb grain
Greater loaf volume
Better gluten stability
Better emulsification of fats
Longer shelf-life
Increased water absorption"
Hope this helps.
