What I'm asking is not chemically how they do it, but rather how do each practically thicken. For example: Thickening with wheat flour is thickened when at boiling point - cooking further does not ...
I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...