- Gluten Free
- YES
- Lactose-free
- YES
- Without Wheat
- YES
- Ambient
- YES
- Energy
- 150 Kcal
- Fat
- 0 g
- of which Saturated Fatty Acids
- 0 g
- Carbohydrates
- 74 g
- of which Sugars
- 2 g
- Fibers
- 0 g
- Proteins
- 0 g
- Salt
- 0 g
- NOT Payable SSN Emilia Romagna
- Not payable
- -7%
Xantane gum (E415) Xantane gum is a polysaccharide that derives from the fermentation of a carbohydrate with natural strains of Xanthomonas campestris. It is used as a thickener and stabilizer, it is particularly suitable for gluten free of various food products since it helps to give consistency. The flours gluten free knead badly because the glue that unites them is missing: gluten. This is why, if you knead gluten freeflour, it is not difficult to find yourself with a mixture that is all crumbled and hard, very difficult to work with even if you have used the amount of water provided for by the recommended recipes: xantane acts by making the dough soft, uniform and workable. It is a pulverized natural rubber, very little is used because its purpose is only to make the dough soft and workable: it is usually calculated 1-2 grams of Xantane per 100 grams of gluten free flour of any type (larger quantities would make the dough excessively hard that would become unusable). Its use is useful both in "hard" doughs such as pizza, bread and dry pasta in general because it helps a lot to compact and make the bases beautiful stable while, in sweets, it is used especially in leavened foods that, thanks to its "gluing" power, makes softer and cohesive.
Ingredients: Xantane (E415)
Product life 12 months