B·Concept Pastry and Formulation Course 30-31

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2.3. Thickening

3. Galactomannans

In this lesson we talk about galactomannans; more specifically, guar gum, tara gum, and locust bean gum. You will discover the origin of each one of these gums, how they are obtained, and what their properties and secondary functions are.

This lesson will be available on 06/04/2026.
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