Wolfberry 
Product description Wolfberry Xanthan gum
Xanthan gum, sometimes called xanthan gum or E 415, is a tasteless and odourless powder obtained by fermenting carbohydrates with the help of the bacterium Xanthomonas campestris. The resulting polysaccharide has a molecular weight of around 200 000 and, in the case of xanthan monomers, consists of glucose, glucuronic acid, mannose, esterified acetic acid and pyruvic acid.
Xanthan gum is hydrocolloidal, so it binds water well. This property is mainly used in gluten substitution as it helps to improve the properties of doughs made from gluten-free raw materials. Baked goods crumble far less with xanthan, hold their shape better, and, most importantly, last much longer.
Xanthan can be used both in conventional baking and in the preparation of baked goods in a home bakery. It is added mixed into the flour and can be used not only in yeast dough, but also for example in linzer, sponge, rubbed, battered or puff pastry.
But Xanthan can also be used in dressings, meat juices and sauces, preserving meats, home-made ham, ice cream, or even candies that will have the consistency of "gummy bears".
Recommended dosage:
- When preparing products, 1 to 2 g of xanthan gum per 1 kg of all dry matter used in the preparation of the dough. Finished products, and not only for coeliacs, remain crisp, fresh and dry out much longer with xanthan gum.
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