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Gums and stabilizers increase dough viscosity and help retain moisture in your bread products.


  • Product
    Usage Level
  • 0.10-0.30% of the flour weight
    Improves shelf life and moisture retention
  • 0.10-0.30% of the flour weight
    Increases water holding capacity of dough to improve handling
  • 0.10-0.30% of the flour weight
    Increases dough viscosity, retains moisture and reduces staling
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What Our Customers are Saying:

“Thank you very kindly for your help this morning. I learned more with you in a few minutes than I gleaned over the entire weekend of combing the internet. (You're awesome!) Looking forward to experimenting with the various gums."

Alex, after a recent chat with a Gum Guru