Louis Francois xanthan gum is useful for binding gluten-free doughs and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams.
Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight).
This large 1kg tub is ideal for commercial use.
Ingredients: xanthan gum E415. May contains traces of gluten and soya.
- Bind gluten-free doughs
- Prevents pastry crumbling
- Small pinch prevents dressings separating
- Improves creamy texture of sauces
- 1kg tub, ideal for professional use
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