Guar gum 3.500 cps

NATURAL THICKENER NORMAL VISCOSITY

€9.90*

Content: 1 kg

Prices incl. VAT plus shipping costs

(452)

5 Reviews

Available, delivery time: 1-3 days*

Packaging sizes

1 kg bag

5 kg bucket

pcs

Product number: 11024-01

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

100% natural product
8 x more effective than starch
binds in cold and warm condition

Clean Label

Ohne Gentechnik

Ohne Zusätze

Vegan

Leicht löslich

Product information "Guar gum 3.500 cps"

Guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture

It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations.

Guar gum is particularly suitable for:

Soups
Sauces
Mayonnaise
Mixed spices
Pasta
Desserts
Cake glaze
Dairy drinks
Whipped cream
Jam
Preserves
Ice cream production

Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency.

The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common VIskosities for guar gum: 3500 cps and 5000 cps. 3500 cps is designated as normal viscosity.

Benefits

purely vegetable natural product
authorised by the EU as a food additive (E 412)
8 x more effective than starch
almost odourless and tasteless
binds in cold and warm condition
gluten-free
suitable for a vegan diet
bottled in Germany

Shelf life and storage

When stored under dry, cool conditions, the product has a shelf life of at least 2 years after the production date.

Our products are always packaged in pre-packaged packages marked with a batch number and an MHD (imprint or additional label). Until the date of the MHD, the manufacturer guarantees the product's unchanged properties in terms of appearance, taste and processing behaviour. It is not an expiration date as is the case with fresh produce, for example.

Nährwertangaben

Unprepared per 100 g

Calorific value kj	850,00 kj
Calorific value kcal	203,00 kcal
Fat	0,50 g
Of which saturated fatty acids	0,20 g
Carbohydrates	1,00 g
Of which sugar	1,00 g
Fibers	83,90 g
Protein	5,00 g
Salt	0,08 g

Ingredients

Ingredients

Guar gum (E 412) 100%

Application

Starch can be replaced by guar gum in recipes. One-eighth of the amount of starch normally used is sufficient for guar gum with a viscosity of 3500 cps.

Wir prüfen Bewertungen zu unseren Produkten vor der Veröffentlichung. Jede Bewertung wird individuell darauf geprüft, ob diese ein Verbraucher vorgenommen hat, der die Waren oder Dienstleistungen tatsächlich bei uns erworben hat. Eine Freischaltung findet erst nach frühestens 24 Stunden statt.

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12 August 2020 21:05
Written by: Cat

Cremig

Mit diesem Guarkernmehl bin ich vollauf zufrieden und werde es künftig auch immer wieder hier bestellen. Ich verwende es zum Andicken und das klappt damit prima. Beim guten Rühren löst sich alles gut auf und klumpt nicht. Ich verwende dieses Mehl zum Andicken von Suppen, Soßen usw, zum Herstellen von Maionaise und Eis. Besonders bei der Eisherstellung wird dieses durch Zugabe von Guarkernmehl besonders cremig. Guarkernmehl ist für mich nicht mehr aus der Küche wegzudenken

24 August 2020 18:14
Written by: Der Zugspitzer

Sehr nützlich, zu einem guten Preis.

Für den ursprünglich gedachten Zweck, gem. einer Anleitung, selbstgemachtem Joghurt mehr Festigkeit zu geben, werde ich Guarkernmehl nicht mehr nutzen. In der sauren Umgebung findet sehr rasch eine ausgeprägte Gelierung statt. Bei sinnvoller minimaler Menge bleibt der Erfolg uninteressant. Abschöpfen (eine Saucenkelle erweist sich als sehr nützlich) und/oder Abtropfen (Feinsieb, Tuch, Quarkbereiter + Tuch) der Molke ist der richtige Weg. Um u.a. beim Backen mit hohen Vollkorn-Anteilen krümeln zu verhindern, zeigt sich Guarkernmehl prima geeignet. Bei trockenem Einmischen verteilt sich die beachtliche Klebekraft. U.a. gelangen Vollkorn-Haferplätzchen mit Pistazienschrot und Joghurt zur Formteigbildung knackig, bissfest und krümelarm. Mit ein wenig Probe der Mengen gelingen weitere Arbeiten immer solider.

28 August 2020 19:37
Written by: Tina

Sehr gut.

Allzu große Qualitätsunterschiede gibt es bei Guarkernmehl normalerweise nicht, jedenfalls keine, die für den Normalverbraucher und Nicht-Chemiker festzustellen wären. Bei diesem ist positiv hervorzuheben, dass es vergleichsweise wenig verklumpt. Das Sieben kann man sich sparen, wenn das Gericht länger gekocht wird. Bei Marmeladen etc. ist es aber empfehlenswert. Der leichte Eigengeruch, den dieses Guarkernmehl etwas mehr als andere hat, verschwindet beim Kochen/Backen völlig und beeinträchtig nicht das Resultat. Klasse ist hier der Preis - günstiger kann man gutes Guarkenmehl in einer noch verwertbaren Menge kaum bekommen! Klare Empfehlung!

6 October 2020 20:41
Written by: A.K.

Perfekt für Low Carb Ernährung.

Guakernmehl ist super für eine Low Carb Ernährung. Ich nehme es zum Binden von Soßen und zum backen. Da man hiervon immer nur sehr wenig benötigt hält sich der Beutel auch lange. Geschmacklich ist es absolut neutral.

19 October 2020 20:26
Written by: Sommermorgen

Sehr gute Qualität.

Eine Qualität, die ich definitiv wieder kaufen werde. Andicken von Soßen und Desserts ist nun endlich kein Problem mehr. Und um so viel gesünder als normale Stärke. An die Zubereitungsmenge musste ich mich gewöhnen- ich mag keine Rezepte^^ - aber die Resultate sind immer lecker. Mein Favorit ist püriertes Gemüse mit Wasser, etwas Salz und Brühe + Guarkernmehl andicken, ergibt die Beste Sauce meines Lebens!

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Guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common viscosities for guar gum: 3500 cps and 5000 cps. 5000 cps is called high viscosity.

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