Guar gum is a verstalise powder which can be used to prevent ice crystals forming in ice cream, improve stability of foams and act as an egg replacement for vegan baking.
This extra fine powder is naturally gluten free, with a neutral flavour, and acts as a thickener, stabiliser, emulfiser and texture improver. For gluten-free breads, it can be used to soften the dough, when making fruit gels it prevents water leaking, and for vegan cookies it binds the mixture together.
Follow the below instructions for using guar gum:
- Typical dosage: 3g to 5g per litre.
- Guar gum is easy to use, it is not sensitive to pH and is tolerant to salts making it a very useful thickener, emulsifier, stabiliser and texture improver.
Ingredients: Guar gum E412
Allergy Advice: suitable for vegans and vegetarians, non GMO, gluten free.
Storage: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
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