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(AMMONIUM CARBONATE POWDER) A leavening agent used in making specialty cookies. Makes extra-crisp cookies or crackers -often called for in old-fashioned recipes.
CITRIC ACID (ANHYDROUS GRANULAR)3.4 oz. A natural fruit acid added to hard candy and creams. Citric acid will enhance all LorAnn fruit flavors. One-eighth teaspoon per 2 cups of sugar.
Use Dried egg whites for icings, marshmallow toppings, chiffon pies and angel food cakes. 4 oz.
ACACIA POWDER (GUM ARABIC)2 oz. A natural additive obtained from the bark of the acacia tree, Gum Arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups. Also used in cake decorating to make gum paste.
INVERTASE (FERMVERTASE)1/2 fl oz. A natural product to change fondant from a solid to a cream. Use just one drop to one pound moist fondant, and your chocolate coverd creams will be creamy and smooth after they are dipped.
LECITHIN (GRANULAR)16 oz. Unflavored granules; a good source of choline.
TRAGACANTH GUM (POWDER) 2.7 oz. A natural powder used as an emulsifier and thickener. Used in the same way as Gum Arabic.
A fine powder you can work into fondant to make a really quick transition to gumpaste. This will give you a gumpaste that is pure white in color and very easy to work with. Add 2 -3 tsp of Tylose powder to 1lb of fondant. Dry humidity less Tylose - High humidity more Tylose. Knead it in and let it rest overnight before using. 2oz. Jar
