April 5, 2011 - 3:16pm
Inclusion of various 'gum' in products, fillings...
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??