Petit Gâteau: Asia by Jordi Bordas
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked…
Formato
500g
Carbohydrate (bacterial fermentation of corn starch). Thickener, emulsifier and stabilizer.
Dissolve Xanthan Gum in any liquid with a water content higher than 80%. It can be mixed either cold or hot, using a blender to ensure uniform dispersion.
Xanthan Gum is a highly versatile thickener, emulsifier and stabilizer, soluble both hot and cold. Its viscosity remains stable regardless of temperature or pH, even in very acidic media. It is compatible with salty and alcoholic liquids, which allows its use in a wide variety of preparations. It has a pseudoplastic behavior, remaining viscous at rest and fluid under agitation, ideal for products such as ketchup. It resists freezing and thawing processes well without losing its properties, and is effective in preventing syneresis (water loss) in gels.
High
Hot and cold
Thermo-irreversible
Liquids
Ideal for a wide variety of culinary preparations, from sauces to soups. In sauces, it acts as a thickener and stabilizer, maintaining a smooth and homogeneous texture. In raw coulis and vinaigrettes, it improves consistency and prevents separation of ingredients, creating a stable and long-lasting emulsion. In syrups, it helps to achieve a denser and more uniform texture.
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