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Thicking question

post #1 of 5
7/4/11 at 8:29am
Thread Starter 
Sooooo the place I work at we have to bouche using tart shells at least four times a week for lunchtime. Say I'm doing a roasted red pepper filling for the tart shell..What would be a good thicking agent other than gelatin?

Goodday
Chris
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post #2 of 5
7/4/11 at 10:02am

How about setting the filling with egg?  Or if you don't want to cook it further you could use Xanthan gum to bind some of the excess liquid.

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post #3 of 5
7/4/11 at 12:45pm

If you are going to use  Xanthan gum test it first... and use VERY little to start.

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post #4 of 5
7/11/11 at 3:04am

Arrowroot

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post #5 of 5
7/11/11 at 4:04am

Guava Gum, Modified corn starch, Modified Pectin ,Instant  Tapioca starch, Regular corn starch

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