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Why Natural Polymer industries
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USE OF GUMS IN BAKERY PRODUCTS

 

Application           Gum         Use level (percent)        Functions

 Baked foods               CMC             0.1-0.3                               Improves moisture retention

                                       Guar             0.1-0.25

                                        Locust         0.1-0.3

                                       Xanthan       0.1-0.2

 

Cakes                          CMC              0.1-0.3                            Improves moisture retention

                                     Locust           0.1-0.25                           provides better pan release.

                                     Guar               0.1-0.3

                                     Xanthan         0.1-0.25

 

Cakes (Dry Mixes)   CMC                 0.1-0.3                   Controls batter viscosity improves

                                    Guar                 0.1-0.2                     baking uniformity increase "rise"

                                     Locust            0.1-0.175

                                    Xanthan           0.1-0.15

 

Donuts                     CMC                 0.1-0.25          Improves moisture retention Improves

                                  Guar                 0.1-0.3         anti-staling properties reduces oil pickup.

                                   Locust            0.1-0.25