date:Sep 14, 2012
s per 100 pounds of flour, with five parts of water for every one part of gum used. The firm noted that more water used in the formulation will provide the needed moisture for flexible, shelf-stable tortillas.
Ticaloid GR 5420 manages the retention of water in bakery mixes for flatbreads and tortillas to ensure the equivalent dough texture manufactures require. Usage should be two to five ounces for 100 pounds of flour.
Guar gum rollercoaster dip
In June this year guar gum prices remained sky