Xanthan gum is a fine powder widely used in pastry making and cooking as a thickening and stabilizing agent.
It is produced through the fermentation of sugars by a natural bacterium and helps mixtures achieve a more elastic and uniform texture.
It is commonly used:
in gluten-free desserts, because it helps bind the dough,
in creams and sauces to make them thicker,
in ice cream and mousses for a more stable texture,
in drinks or dressings to prevent ingredients from separating.
Only a very small amount is needed because it is highly effective. If too much is added, the result can become overly gelatinous.
Grams: 100gr.
Baking soda is a purely chemical spice, as it is pure sodium bicarbonate.
In the kitchen, it is used to give volume to various preparations such as meatballs, cakes, cookies and others.
It is also used as a household cleaner, and it is also used in washing machines to dissolve salts!
Tip: Put a lot of baking soda in a bowl to "pull" bad smells from your refrigerator.
