Guar Gum Flour

Guar gum flour is obtained from the grinding of the seeds of Cyamopsis tetragonoloba, a legume from the Far East, particularly from India and Pakistan. It is an excellent source of protein and fat. For better use of the product, it is advisable that the flour be mixed cold in combination with dry or liquid ingredients (in the case of the latter, it should be emphasised that the flour should be dissolved in the liquid and not vice versa). Although remaining very low (0.15% - 0.20%), the percentage of the product to be used may vary depending on the product you wish to obtain. It is important to highlight the discordance between this and other thickeners used simultaneously (for example, with Agar agar), as it will worsen the “strength” of this thickener and consequently our final result. To maintain the thickening power of guar gum flour, it is essential not to form lumps during mixing.