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 />
- 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
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