CMC 50gr


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  • 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.
  • 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.

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 or water to achieve the desired texture.


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