B·Concept Pastry and Formulation Program ED 26-27

0 of 102 lessons completed (0 %)

2.3. Thickening

4. Xanthan gum

In this lesson, we study xanthan gum in depth, which is obtained through bacterial fermentation. Its molecular structure allows it to have unique properties, thus providing our recipes with unique textures. Thanks to these special properties, xanthan gum is one of the most versatile thickeners available on the market. Let’s have a look, shall we?

This lesson will be available on 08/09/2025.
Back to: Programa de pastelería y formulación B·Concept ED 26-27 > 2.3. Espesamiento