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Stabiliser and thickening agent used by professional cooks
Professional quality ingredient used for thickening and stabilising
How to use :
Used to add texture (thickening sauces, limiting the formation of ice crystals when freezing food), guar cum dissolves in cold or lukewarm liquid. Use between 3 and 6g per litre of liquid. Do not use more than 1% of total ingredients to avoid an overly-thick, floury texture. Slows down evaporation and keeps bakery products fresher for longer. An even better result can be achieved by combining the use of guar gum with the use of xanthane.