• Xanthan gum is increasingly used in cakes and breads
  
• It can be used to replace gluten.
  
• It improves the consistency
  
• It maintains “moistness”
  

Why use Xanthan Gum in cakes?

• It will suspend particulates such as nuts, fruits and chocolate chips evenly through the cake. Important for
• sliced cakes!
  
• It prevents the cake drying
  
• Homogeneity of size of air cells
  
• Easy de-panning from baking trays