Soya lecithin controls sugar crystallizationand flow properties in chocolate,helps in mixing of ingredients,thickener,non-separator in candy,non-sticking.
6822 boul. Saint-Laurent
Montréal (Québec) H2S 3C7
514 276-0107
Open hours
Monday to friday : 9 a.m. to 9 p.m.
Saturday: 9 a.m. to 17 p.m.
Sunday: 10 a.m. to 16 p.m.
Payment methods
