Extended Online B·Concept Pastry Course ED 8-9

0 of 90 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?

Back to: Extended Online B·Concept Pastry Course ED 8-9 > 2.3. Thickening