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MASSTEX Gum Mix is suitable for binding humidity in ice cream, making gel, making gumpaste or pastes, stabilizing creams, ect.
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Ingredients: carboxymethyl cellulose, xanthan gum, locust bean seeds flour, glucose syrup.
Expiry date: 3 years from production.
Carboxymethyl cellulose is permitted in food without quantity restriction.
Mexican gumpaste (to make flowers, figures):Ingredients: 500g icing sugar, 4 tbs water, 1 tbs glucose, 1 tsp MASSTEX powder.In a plastic box, mix half of the icing sugar with the MASSTEX powder. Dissolve the glucose in the heated water, then add this to the previous mixture.Stir with a spoon as long as you can, then knead it. Add the remained icing sugar in small portions. Add only that much which results a flexible and easy-to-form paste. Roll your paste on starch.