Soya lecithin liquid is a commonly used ingredient in the production of wafer and cone products. Lecithin is a natural emulsifier derived from soybeans, and it plays several essential roles in the manufacturing process:

Emulsification: Soya lecithin helps blend water and oil-based ingredients together, ensuring a smooth and homogeneous mixture. In wafer and cone production, it helps create a consistent batter or dough.

Texture Improvement: Lecithin contributes to the texture of the final product, making it crispier and more uniform. This is particularly important for wafer sheets and cones, as they need to maintain their structure while being thin and delicate.

Reduced Stickiness: Lecithin reduces the stickiness of the batter or dough, making it easier to handle during the manufacturing process. This is especially important when shaping wafers or forming cone shells.

Extended Shelf Life: The emulsification properties of soya lecithin can enhance the shelf life of wafer and cone products by preventing the separation of ingredients and the development of rancidity.

Color and Flavor Enhancement: Lecithin can contribute to a more appealing color and flavor in the final product, making it more attractive to consumers.