This product can be used in place of Gum Tragacanth in gumpaste in the exact same proportions, and provide a gumpaste that is pure white in color and easier to work with. Not only does it thicken sugarpaste for increased workability, it also improves freeze and thaw stability. This ensures a low bacteria count and a longer shelf life to similar products on the market. It also works as a great emulsifier, helping fat to distribute fat uniformly and prevent it from migrating to the surface. With this powder, you can also transform sugarpaste to gumpaste by add 1-2 teaspoons to 1kg of fondant. See attached a fabulous example of sugar flowers created by Mish Patterson. It even makes a great edible liquid glue to be used for attaching decorations to your cakes. Contains 55g. Tylose Gum Paste Recipe: 4 Large Egg Whites 2 Lb. Confectioners' Sugar 4 Tablespoons CAI Tylose Powder™ 4 Teaspoons Shortening 1. Make royal icing by whipping the egg whites & adding confectioners' sugar gradually at medium speed. Beat 2-3 minutes until soft peaks. 2. While mixing, add the Tylose Powder™ slowly until mixture becomes thick. 3. Scrape out the mixture on a work surface & knead the shortening into smooth consistency. 4. Wrap gum paste in plastic wrap & place in a zip lock bag. Keep refrigerated. 5. Allow the gum paste to come to room temperature before use. Confectionery Arts' Tylose Powder has been specially formulated to resist humidity and improve pliability and elasticity in gumpaste.
