B·Concept Pastry and Formulation Course ED 32-33

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2.1. Emulsification

1. Lecithin

Lecithin is one of the most used emulsifiers in pastry, and one that has been used for a very long time. In this lesson, we will explain the differences between different types of lecithin that you can find on the market in terms of format, origin, functionality, and so on.

This lesson will be available on 07/09/2026.
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