The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dolcebaker's picture

Inclusion of various 'gum' in products, fillings...

April 5, 2011 - 3:16pm -- dolcebaker

When making a cream cheese (or other) filling for danish, and such variations it is used for; I read one recipe including 'guar or xanthum gum'.  I never see it other wise in recipes and would like guidance on a ratio, amount for it's use.  What exactly it does... I now have looked for it and see it listed in bread and many items.  Are there any articles about this? Why, when it is used??

colinwhipple's picture

Signature Secrets?

December 27, 2008 - 10:30am -- colinwhipple
Forums: 

KA has a recipe for Fruitcake that has a ingredient called Signature Secrets Culinary Thickener.


I looked at the Signature Secrets website and it looks like the smallest container it is sold in is a one gallon jug, which sounds like a lot more than I would use in a couple of years.


Does anyone have experience with this?  It looks like cornstarch might be the closest substitute.


Colin

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