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Cmc Powder 5 Pounds Bulk-Sodium Carboxymethyl Cellulose

Cmc Powder 5 Pounds Bulk-Sodium Carboxymethyl Cellulose

Hurry! Only left 10 in stock

Regular price $88.74
Sale price $88.74 Regular price $126.77
SAVE 29%
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SKU

WBGROB093QDYHW3

Vendor

Naturejam

Product Type

Cooking Spices


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Description

Cmc Powder 5 Pounds Bulk-Sodium Carboxymethyl Cellulose-A Great Substitute To Tylose Powder

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What is CMC Powder and how is it used in baking? A: CMC Powder, or Sodium Carboxymethyl Cellulose, is a versatile thickener and binder commonly used in baking. It is ideal for enhancing the texture of fondant, frostings, and confections. To use, simply knead 1 teaspoon of CMC Powder into 8 ounces of rolled fondant for optimal results.
  • Q: Can CMC Powder be used in gluten-free baking? A: Yes, CMC Powder is excellent for gluten-free baking. It helps improve dough strength, reduce stickiness, and retain moisture, making it a valuable ingredient for gluten-free recipes.
  • Q: How should CMC Powder be stored for freshness? A: To keep CMC Powder fresh, store it in a tightly sealed bag in a cool, dry place. Proper storage will help maintain its quality and effectiveness in your baking projects.
  • Q: Is CMC Powder safe for commercial use? A: Yes, CMC Powder is strictly intended for business, commercial, and industrial use. However, customers should have a comprehensive understanding of its intended applications and be aware that it may be packaged in shared equipment that could contain allergens.
  • Q: How does CMC Powder affect the shelf life of baked goods? A: CMC Powder helps extend the shelf life of baked goods by preventing ice crystals from forming in frozen foods and maintaining moisture levels in baked items, ensuring they stay fresh for longer.
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