Carboxymethyl Cellulose (CMC) is a high-performance food-grade additive widely used in the bakery industry to improve texture, shelf-life, and moisture retention of baked goods. As a versatile hydrocolloid, CMC acts as a thickener, stabilizer, and emulsifier, making it an essential ingredient for both artisanal and industrial-scale baking operations.

Key Benefits of CMC in Bakery Applications:

• Improved Dough Handling: Enhances dough elasticity and machinability, making production smoother and more efficient.

• Moisture Retention: Helps retain water during baking, resulting in softer products with prolonged freshness.

• Texture Enhancement: Contributes to a uniform crumb structure and improved mouthfeel in bread, cakes, and pastries.

• Extended Shelf Life: Reduces staling and maintains product quality over time.

• Fat Reduction: Allows for partial replacement of fats without compromising product quality.

CMC is ideal for use in a wide range of baked goods including breads, cakes, muffins, cookies, and frozen dough products. It is available in various viscosities to meet specific processing and product requirements.

Whether you're aiming to optimize production, enhance product quality, or reduce costs, CMC offers a reliable and effective solution for modern bakery needs.