Fondant and Cream Laboratory Exercise NCA Resident Course
Fondant and Cream Laboratory Exercise NCA Resident Course
Fondant and Cream Laboratory Exercise NCA Resident Course
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<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
<strong>Laboratory</strong> <strong>Exercise</strong><br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong><br />
Objectives:<br />
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
- To make basic fondant by h<strong>and</strong> to underst<strong>and</strong> recrystallization of sugar <strong>and</strong> also impact<br />
from different formula<br />
- To make basic fondant by Hobart mixer, sigma blade mixer <strong>and</strong> cream beater<br />
- To make cast cream by using starch mold<br />
- To make roll cream by h<strong>and</strong><br />
1. H<strong>and</strong> made fondant:<br />
Formula:<br />
Materials Specification A B C D E F<br />
Sugar 1,000g 1,000g 1,000g 1,000g 1,000g<br />
Corn syrup DE42, 20% 175 300 500<br />
Inver sugar 30% moisture 200 570<br />
Water 350 350 350 350 350 350<br />
Maltitol High purity 1,000<br />
Lycasin 30% moisture 200<br />
Graining factor 87,7% 80.6% 71.4% 87.7% 71.4% 87.7%<br />
Procedure:<br />
Formula A,B,C<br />
- put water <strong>and</strong> in copper pan <strong>and</strong> start boiling to dissolve sugar completely<br />
- add corn syrup <strong>and</strong> boil to 117°C<br />
- during cooking, carefully wash the side of the pan to dissolve all sugar crystal<br />
- carefully pour onto cooling slab <strong>and</strong> cool to < 60°C<br />
- agitate with spatula to crystallize into fondant<br />
<strong>Fondant</strong> <strong>and</strong> cream – <strong>Laboratory</strong> exercise 1
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
- confirm mouth feeling <strong>and</strong> measure size of crystal by microscope<br />
Formula D <strong>and</strong> E:<br />
- put water <strong>and</strong> sugar in copper pan, <strong>and</strong> start to boil to dissolve sugar completely<br />
- add invert sugar <strong>and</strong> boil to 118°C<br />
- carefully wash the side of the pan to dissolve all sugar crystal<br />
- pour onto cooling slab <strong>and</strong> cool to
3. Cast <strong>Cream</strong><br />
Formula:<br />
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
Materials Specification<br />
<strong>Fondant</strong> Prepared 800g<br />
Frappe Prepared 200g<br />
Bob syrup Prepared 400g<br />
Flavor TBD TBD<br />
Color TBD TBD<br />
Procedure:<br />
- prepare water bath<br />
- place a copper pan on a water bath<br />
- put fondant <strong>and</strong> frappe<br />
- after start to melt, add hot bob syrup (60~80˚C)<br />
- amount of bob syrup to be decided by judging size <strong>and</strong> shape of starch mold<br />
(one of st<strong>and</strong>ard is 50% of the weight of fondant)<br />
- add flavor <strong>and</strong> color<br />
- measure final temperature, that should be
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
4. Roll <strong>Cream</strong><br />
Formula:<br />
Materials Specifications<br />
Icing sugar 630g<br />
Butter Dairy butter 15<br />
Vegetable fat M.P. 35 6<br />
Water 60<br />
Invertase 1.5<br />
Flavor TBD<br />
Color TBD<br />
Procedure:<br />
- mix all ingredients to a stiff paste<br />
- roll into thin plate<br />
- cut with cutting mold<br />
- coat with chocolate<br />
- compare the texture with cast cream<br />
5. Bob Syrup (prepared)<br />
Formula:<br />
Materials Specifications<br />
Sugar 3,000 g<br />
Corn syrup DE 42, Bx 80% 2,000<br />
Invert sugar Bx 70% 1,000<br />
Water 1,000<br />
Procedure:<br />
- put all ingredients to steam jacketed pan<br />
- cook to 115˚C<br />
- put into container for storage<br />
<strong>Fondant</strong> <strong>and</strong> cream – <strong>Laboratory</strong> exercise 4
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
6. Frappe (prepared)<br />
Formula:<br />
Materials<br />
Egg albumen Powder 100g<br />
Water 120<br />
Gelatin Bloom 150, A type 100<br />
Water 200<br />
Sugar 500<br />
Corn syrup DE 42, Bx 80% 500<br />
Water 150<br />
Corn syrup DE 42, Bx 80% 1500<br />
Procedure:<br />
- mix egg albumen <strong>and</strong> water to soak<br />
- also, mix gelatin <strong>and</strong> water to soak<br />
- cook sugar, corn syrup <strong>and</strong> water(150g) to 110˚C<br />
- mix cooked syrup <strong>and</strong> corn syrup(1,500g) to cool down the temperature of<br />
the syrup<br />
- warm up pre-soaked gelatin to melt, then mix with pre-soaked egg albumen<br />
- put into Hobert mixer <strong>and</strong> start to whip to stiff foam<br />
- add syrup <strong>and</strong> whip again<br />
- measure density<br />
<strong>Fondant</strong> <strong>and</strong> cream – <strong>Laboratory</strong> exercise 5
Product Evaluation:<br />
Products<br />
H<strong>and</strong> made fondant A<br />
H<strong>and</strong> made fondant B<br />
H<strong>and</strong> made fondant C<br />
H<strong>and</strong> made fondant D<br />
H<strong>and</strong> made fondant E<br />
H<strong>and</strong> made fondant F<br />
Machine made fondant<br />
Hobart mixer<br />
Machine made fondant<br />
Sigma mixer<br />
Machine made fondant<br />
<strong>Cream</strong> beater<br />
Cast cream<br />
Roll cream<br />
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
Mouth feeling Size of crystal Other observation<br />
<strong>Fondant</strong> <strong>and</strong> cream – <strong>Laboratory</strong> exercise 6
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