Fava or faba beans can be used in gluten-free baking, and as a source of protein.
If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier.

May I suggest, lecithin?

With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit the requirements of a clean label. This is because lecithin is found naturally in many foods, such as:

  • Eggs
  • Soybeans
  • Sunflower seeds
  • Animal sources

More good news

Lecithin isn’t just a clean label solution, but a great ingredient for baked goods! It will improve texture and color, help create light and fluffy foams, act as an accelerating agent and improve machinaeblity. Plus, it can help dough last through a deep freeze.

It can be used as a:

  • Wetting agent
  • Pan release agent
  • Cake batter stabilizer
  • Fat replacer

It 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

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