In pastry, CMC (Carboxymethyl Cellulose - E466) is extremely useful, especially for decorative work.
Some specific uses of CMC in pastry:
Sugar paste and fondant – CMC is often added to sugar paste to make it firmer and easier to model. It helps the sugar paste dry faster and retain its shape, which is essential for creating figures, flowers, detailed decorations, and three-dimensional ornaments. This prevents decorations from deforming once applied to the cake.
Modeling figures – CMC gives elasticity and firmness to modeling pastes (such as gumpaste), making it ideal for creating decorative figures like flowers, characters, or other detailed elements. CMC allows the material to be finely shaped and remain stable.
Edible glue – With a small amount of CMC mixed with warm water, you can create edible glue, which you can store in a small sealed jar.
Stabilization – In compositions such as buttercream and other creams used for decoration, CMC can help maintain firmness, providing a denser texture and a more defined appearance to the decoration.
Writing compositions – For decorations and writing on cakes, CMC can be added to glaze or royal icing to make it firmer and ensure the precision of lines and shapes.
Edible decorations – In edible decorations like sugar pearls, CMC helps form a smooth, glossy coating, offering an elegant finish and protection against moisture.
Glazes and toppings – Added to glazes, CMC helps achieve an even consistency and prevents dripping, keeping a smooth appearance on product surfaces.
Edible lace – Used to create edible lace when combined with powdered sugar.
Quantity: 200g
Ingredients: E466
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