Extended Online B·Concept Pastry Course ED 8-9

0 of 90 lessons completed (0 %)

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.

Back to: Extended Online B·Concept Pastry Course ED 8-9 > 2.1. Emulsification