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Fondant and Gumpaste


Pure Lemon Extract
Use with dusting products to make dust stick to chocolate, fondant, and gum paste.
Glycerine

Stir into dried out icing color to restore consistency.

Invertase 2 fl. oz.

Enzyme used to transform sugar into invert sugar. Add 1 tsp. to 1 lb. fondant to make a softer fondant center.

 
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