Taste and evaluate the finished goods. If their texture is not yet as improved as you’d like or if they still stale more quickly than you’d like, add more lecithin in the next batch. If the lecithin leaves a detectable flavor in the finished goods, reduce the quantity in your next batch.
Measure 1/2 to 1 teaspoon of lecithin granules for every cup of flour in a recipe.
Dissolve the lecithin in the liquid ingredients.
Eggless baking is a complicated process, requiring a great deal of trial and error. Lecithin and other emulsifiers occur naturally in egg yolks, helping bind water-based ingredients such as milk to fat-based ingredients such as butter. Soy lecithin does this admirably, but it doesn’t provide the flavor, the fat, or the binding and leavening effects you’d get with eggs.
Dissolve 1 1/2 tablespoons of lecithin granules in 2 teaspoons of water for each egg yolk called for in a recipe.
If you’re using lecithin in cakes, muffins or quickbreads, use the smaller quantity per cup of flour. It will give your goods a softer texture and prolong their shelf life.
Prepare the baked goods as you normally would and bake them until done.
For yeast breads that already contain dough-softening ingredients such as milk, sugar or butter, start with the smaller quantity of lecithin. For breads without those enriching ingredients or breads that have a coarse texture from whole-grain flour, start with the larger quantity.
An unfamiliar ingredient to most home bakers, lecithin is widely used in commercial baking. It’s an emulsifier, an ingredient that helps other ingredients to mix more easily and remain mixed. Bakeries add lecithin to bread and other baked goods to improve doughs and batters, or to keep them from staling. It’s also used in eggless baking, where it can replace the naturally occurring lecithin in egg yolks.
An unfamiliar ingredient to most home bakers, lecithin is widely used in commercial baking. It's an emulsifier, an ingredient that helps other ingredients to mix more easily and remain mixed. Bakeries add lecithin to bread and other baked goods to improve doughs and batters, or to keep them from staling.
The amount of lecithin you need to use depends a lot on the technique you are using it for.
Depending on the liquid and the agitation used this will usually take 1 to 5 minutes to fully create the bubbles. You will also have liquid left in the bottom of the container, so don’t worry about that.
I always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). They also have the Texturas Lecite, if you prefer that, as well as egg yolk powder and liquid lecithin.
For the stabilization of emulsions, lecithin is added at a weight ratio of 0.3% to 1.0%, depending on how stabilized you want the emulsion to be. To help strengthen the emulsion, xanthan gum can also be added at a 0.1% to 0.4% ratio, which has the often desired effect of slightly thickening it and increasing the mouthfeel. Note: See How to Measure Modernist Ingredients for more information on ratios.
The percent of lecithin added is usually between 0.25% to 1% of the weight of the liquid, 0.6% is a good starting point if you are unsure how much to use. Using too much lecithin will actually cause the foam to collapse. The exact amount needed will depend on the specific liquid being used and how watery or oily it is, as well as how many particles are still in it.
The other common use for lecithin is to stabilize emulsions. Lecithin powder will bind and slightly thicken the emulsion, helping it to hold longer before breaking and usually adding a subtle creamy texture to it.
Just before serving, introduce air to create bubbles through agitation of some kind. Typically this is done using a whisk or immersion blender, but any type of agitator can be used including an aquarium pump, standing blender, stand mixer with a whisk attachment and a whipping siphon.
For airs and froths using soy lecithin it is typically used at a 0.25% to 1.0% ratio by weight. So for every 100 grams of liquid, 0.25 to 1 gram of soy lecithin would be used.
Lecithin, also known as soy lecithin, is a natural emulsifier and stabilizer. It comes from fatty substances found in plant and animal tissues. It is a traditionally used ingredient in various forms, such as egg yolks, which is why eggs are used to create many emulsions.
Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams. – Amazing Food Made Easy