Characteristics:

• Cream coloured powder

• Food Grade

• Dry humidity areas use less CMC and High humidity areas use more CMC.

• Freeze and thaw stability

Used to:

• Improve Elasticity in fondant

• Knead it in very well through your fondant.

• Stabilizes cream and helps it hold its shape for up to 3 days.

• Prevents oxidization of colours

• Makes sugar art dry/set quicker.

How to:

• To create gum pastes with fondant just add 1 – 3 tsps. of CMC powder to a half a kilo gram of fondant. Work it through thoroughly add more CMC  to achieve the desired texture.