Liquid lecithin is widely used in the cosmetics and snack industry 

 Lecithin binds water molecules with oil thus prolonging the shelf life of yeast dough and also slows down the breakdown of starches, 
 Lecithin strengthens the gluten bond and makes the dough more suitable for industrial use in machines. 
 Lecithin helps in preserving carbon dioxide in the dough and thus helps in boosting and contributes to improving gluten function. 
 Lecithin reduces the adhesion of the dough and makes it easier to clean. 

 In the chocolate industry, lecithin is used to "bind" the fats and smooth the chocolate in the mouth. 

 It comes in the form of a viscous brown liquid. 
 Because lecithin is difficult to obtain in good training, 
 We bring it from a chocolate factory (it comes in 200-pound barrels) in a small bucket and pack it in the store. 
 It is in the training of the ultra-Orthodox conference, but the ultra-Orthodox conference cannot be stamped on the packaging. 
 Please note: lecithin is in the ultra-Orthodox conference (attached photo of the sticker on the bucket with the kosher score) 
 The packaging you receive does not have a Kosher score, but in the ultra-Orthodox conference, 100% 
 Anyone who needs a kosher grade on the packaging - please do not order.