Modeling clay FIMO professional 57 g bordeaux by FIMO

FIMO professional 57 g in bordeaux is an oven‑bake polymer modeling clay formulated for detailed modelling, beads, miniatures and decorative items. The medium‑firm consistency allows precise shaping, clean edges and good support for fine details, while the colour stability ensures consistent results across multiple projects. After curing in a household oven the material becomes durable with slight flexibility, suitable for handled objects and small decorative parts.

Advantages

This bordeaux FIMO professional clay offers balanced firmness that supports sculpting and texturing without excessive softening under the fingers. It mixes well with other FIMO shades for custom colours and accepts surface treatments such as sanding, painting and glazing after curing. The clay cures reliably at standard polymer clay temperatures to produce a stable, long‑lasting surface that withstands light handling and display use.

Suitable for

• Detailed miniature sculpting and figurines
• Handmade beads and jewelry components
• Decorative elements and appliqués
• Layering, caning and mixed‑media projects

Key specifications

• Net weight: 57 g
• Color: bordeaux (deep red)
• Type: oven‑bake polymer clay
• Consistency: medium‑firm for modelling and fine detail
• Curing: hardens in a household oven to a durable, slightly flexible finish

How to use

Knead the clay until homogenous and pliable before shaping. Use common modelling tools, cutters and texture stamps to achieve the desired form and surface. Assemble components on a heatproof tray and follow recommended oven temperature and time for polymer clay curing to ensure complete hardening. After cooling, refine edges or surfaces by sanding, painting or applying surface varnish as needed.

Usage recommendations

Work on a clean, non‑porous surface and condition the clay gradually to avoid overstretching. Test curing parameters on a small sample to confirm oven accuracy. For items exposed to repeated handling, consider reinforcing thin sections or using internal supports before baking.