- Cream coloured powder
- Food Grade
- Dry humidity areas use less CMC and High humidity areas use more CMC.
- Freeze and thaw stability
- 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.
- If you are using a pre-made Gum paste you don’t need to add any Gums to your paste because it already has some form of Gum in it.
- 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 or water to achieve the desired texture.