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Comments (10)

COLLEEN JASHINSKY

May 26, 2021 3:39 pm

I’m excited to try using the CMC in my dough for bread. I hope I have success with my recipe.

Good luck!

Will the Carboxymethyl Cellulose (CMC) work as well with a fruit bread? I make lilikoi (passionfruit) bread. The recipe calls for two loaves. It would be great if I could bake half the dough and freeze the other half for later.

yes, it will help any type of dough.

I will definitely try this in sourdough. I always end up making more sourdough before finishing my last loaf due to the perpetual nature of maintaining my starter, so I freeze overages fairly often.

CAL CALENDINE

May 26, 2021 8:52 pm

As I am retired can’t always use full recipes of pastas and bread i am looking for a way to freeze my dinner rolls and pizza dough. I am hoping to try these products

Sounds great!

Alan Jackson

May 26, 2021 9:22 pm

I always freeze pizza dough, so this would be perfect.

Susan Swindal

May 29, 2021 3:47 pm

I make pie crust, would Cmc or Pectin work for this?

Cole Whitney

June 1, 2021 11:27 am

We recommend using CMC for pie crust, as pectin might make the crust too chewy.

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