Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
Stirring and sloshing, rinsing and wiping, pouring and garnishing, with a fry cook's retention and an acrobat's timing, he virtually dances through his shift, skating, as it were, on the chunky ice he scoops with furious delicacy into each glass.
Xanthazoon 300g

Description

Xanthazoon (300g) comprises xanthan, a fermentation product. It
offers good thickening and stabilising properties and is used in numerous
applications in the industrial processing of foodstuffs for the improvement of
the water-binding capacity of dough and delayed staling of bread, the
prevention of ice crystal formation in ice-cream or the even distribution of
particulates in fruit juices.

Extra Info

Xanthazoon is soluble both in cold and hot liquids and transforms them, thanks
to its enormous swelling and water-binding capacity, to a gel-like mass (fluid
gels). The viscosity of the liquids thickened with Xanthazoon is maintained
even during heating. Xanthazoon is equally well-known for its emulsifying properties. It prevents aromas
from being impaired and improves the mouth feel of viscous products. For culinary applications, foams,
emulsions (dressings, sauces etc.) and beverages can be stabilised with the help of Xanthazoon in such
a way that small particles, such as herbs or aroma capsules, can be suspended in them.
Instructions for the binding of sauces or dressings
- Stir 2 level measuring spoons of Xanthazoon into 300 – 400 ml of cold or hot liquid (broth, juice, etc.)
until completely dissolved.
- The sauce or dressing can also be frothed up using a cream siphon.

R545.00