1. Bread
- Lecithin improves gas retention that offers a uniformed crumb texture and increased loaf volume
- Improved shelf life
- Promotes the release of bread from the surface
- Increases dough machinability
2. Wafers & Cookies
- Better homogenization of ingredients
- Increased moisture retention
- Better fat emulsification
- A pan release agent
3. Icings & Fillings
- Improved texture
- Improved moisture retention
- Increased Icing creaminess and stickiness
4. Cakes
- Promotes volume, freshness and crumb texture
- Increased shelf life
- Increased fat absorption in doughnuts
