Methylcellulose Powder – 3.5oz Pure Methylcellulose Powder for Fondant, Ice Cream Stabilizer, Food Grade Methylcellulose Thickener and Emulsifier for Cake, Frozen Foods, Candy, Yogurt, Gum Paste

Works with metal clay
Used with metal clay , it does give it some flex . I followed Emma Gordon’s tutorial on you tube

Completely Tasteless
If you’re into baking or making frozen treats, this Methylcellulose Powder is a great ingredient to have on hand. I’ve used it for fondant, frosting, and even ice cream, and it really helps with texture and stability. It keeps ice cream smooth (no weird ice crystals), makes fondant easier to work with, and helps thicken batters and sauces without changing the flavor.It dissolves well if mixed properly, and you only need a little to get good results. Definitely a solid choice if you need a food-grade thickener and stabilizer for baking, candy-making, or frozen desserts!

This has got lots of uses in the kitchen.
There was one compelling property of methylcellulose powder that prompted me to place an order. That is it’s ability to lock moisture into baked goods. A cake or piece of bread that is nice and moist is a joy but not so good when dried out.Also I use it in my frostings to give a firm texture that otherwise could be crumbly. It probably also helps to retain moisture in the cake as well.Another use is for when I make a tempura batter. I do sometimes have trouble with the batter parting company with whatever I have dipped in it. A batter made with the addition of some methylcellulose tends to stick and when placed in the hot oil hardens very quickly to a nice crisp shell.To use you can dissolve it in some water but I tend to keep it simple and just sprinkle it in. It has never failed me yet.This isn’t the cheapest thickener out there but you only have to use very small amounts and so the 100g tub should last a good long while.

Useful for soups and sauces
This works well when you’re trying to thicken a sauce, I use it when I’m making bechamel sauce and it helps get that thick consistency without having to add more ingredients and ruins the ratios of the amount.

Use this alongside gum arabic if you are making banana oat bread that is eggless, dairy and wheat free. This not only helps to rise the bread better but also retains moisture, because oat bread can dry out very fast. This kept my bread moist for 1 week.

I am not using YumCraft Methylcellulose Powder as a food additive, but for sizing and backcoating paper for origami.However, as I am a health care provider, an item on the box label caught my attention because–the “MSDS FDA” image incorporating the official FDA logo made no sense to me because FDA does not issue material safety data sheets for food, nor does it usually inspect foreign food manufacturing plants. To import food into the US, all a company has to do is to register with FDA and inform the agency that they plan to import the food item. Unfortunately FDA gives US consumers no easy way to tell whether a foreign food manufacturer is registered with them.–the “no 0-3 yo” image is a good reminder to check reliable sources (especially your pediatrician) before giving this additive to a young child (the US warnings I found with an internet search extend to the age of 6 yo)If you are planning to use this as a food additive, mine came with an expiration date = four years – a couple months from the delivery date.I did backcoating once, decades ago in a class, so I didn’t know a lot about it. Following internet videos, the YumCraft product worked fine as a sizing agent and for making double tissue, but I learned the hard way that not all methylcellulose (MC) is created equal when it comes to dosing. The amount of YumCraft powder needed to make my solution was **way, way** less than the amount I saw experienced origami artists using in their internet videos. And if you buy a different MC brand, you will have to figure out the “dosing” for the new brand. The technique that eventually worked for me was to put the MC in a measuring spoon and sprinkle a little bit onto very warm water. MC does not dissolve until the water cools, but starting with warm water and sprinkling helps prevent clumping while you mix. Gradually sprinkle and mix more of the MC into the water until the solution is somewhat runnier than egg whites (you want the final solution to be about as runny as egg whites, but when I went that far initially, the final solution was clearly going to be too thick – fortunately you can add extra water while your solution “settles” if it’s too thick, but my reading said that late addition of extra MC to a too-thin solution risks clumping). Take note of how much MC:water you used. Your initial solution will be white and foamy and needs at least a full day to become clear without foam.