Guar Food Derivative For Bakery Industry
It is used in bakery industry , In Bread , Pastry, Cakes , and cookies . On dry mixing prior to drought making Bread it helps to retain Moisture and hence the weight of bread.
It keeps the bread smooth pliable and fresh for longer time and imparts milky white bleached appearance to bread.
Physical properties
| Appearance | Fine Off white (Creamish) |
| Odour | Odorless to very bland |
| Solubility | Easy soluble in Cold Water |
| Particle size | 200 mesh and 300 mesh |
| Texture | Free flowing powder |
| Viscosity of 1% paste | 4000 cps – 5000 cps |
Typical Chemical Properties
| Moisture | 12 % max |
| Ash content | 1.2 % max |
| Protein | 3.5% max |
| Acid insoluble Matter
Lead |
2.5% max
10 PPM Max. |
| PH | Neutral |
| Carbohydrate including Gum contents
Arsenic |
85% minimum
03 PPM Max. |
Microbiological Analysis
| Non Pathogenic Bacteria | 10,000 gm. Max. |
| Pathogenic Bacteria | Nil |
| Pseudomonas | Nil |
| Shigella | Nil. |
| Salmonella | Nil |
| E.Coil | Nil |
Recommendation
The recommended Level of Gaur Gum Baked Product 0.20 % to 0.50 % Mean 02 Gm / 1000Gm To 05 Gm / 1000Gm.
Suggestions
This is special suggestion for your bakery industry For best result according your need .
0.25 % mean 25 Gm for 100 kg Of Flour Mixer .
Packing
25 Kg. laminated paper bags with PE lining inside.
Storage
Sealed bag under normal condition for 6 months.
Guar Gum should be stored in cool and dry place, away from direct sun light.