Method of preparing a monoglyceride dough additive

A method for preparing a pulverulent, free-flowing monoglyceride additive in the form of individual particles for use in the preparation of farinaceous and starch-containing edible products, wherein the individual particles contain in substantially constant proportion (a) at least one monoglyceride, (b) at least one lecithin and (c) at least one edible finely pulverulent solid carrier material;

• comprising the steps of adding at least one lecithin and at least one edible, finely pulverulent, substantially dry, solid carrier material selected from the group consisting of full fat soybean flour, defatted soybean flour, skim milk powder, microcrystalline cellulose, wheat gluten, sodium caseinate and maltodextrins, to at least one distilled monoglyceride of saturated C.sub.12-24 fatty acids in molten condition, the amount of lecithin being 0.1-40% of the weight of components (a) and (b) and the amount of pulverulent carrier material being 3-40% of the weight of components (a), (b) and (c), the sum of the amount of carrier and lecithin not exceeding 50% by weight of the resulting blend and thereafter spray-cooling the resulting blend without adding water to obtain said individual mixtures.