The Beginner’s Guide to Hydrocolloids Looking to unlock the secrets behind powdered agar, vegan gelling agents, and other plant-based thickeners? This 400-page beginner’s guide to hydrocolloids is the ultimate resource for chefs, home cooks, food technologists, and curious creators alike. Inside, you'll find easy-to-understand explanations, practical recipes, and usage guides for ingredients like agar powder, carrageenan, xanthan gum, guar gum, and more. Whether you're crafting the perfect vegan dessert or improving your food product’s texture, this guide has you covered. ✔️ Understand how hydrocolloids work ✔️ Learn how to hydrate, disperse, and activate each type ✔️ Discover ratios and pairings for better performance ✔️ Ideal for R&D kitchens, culinary schools, and food startups This is more than a cookbook—it's a deep dive into food science for the modern kitchen. Ready to master gelling, thickening, and stabilizing like a pro? Order your copy now and start experimenting today! The 400-page Beginners Guide to Hydrocolloids provides comprehensive information on this important food additive.
