Resident Course in Confectionery Technology - staging.files.cms ...

More documents

Recommendations

Info

Fondant Formula - Key Factors • Key factors affect quality of fondant and conditions of production: - Moisture content - Graining Factor GF of the fondant sown in previous page is; GF = total solid of accelerators/total solid of sugars X 100 = 8.4/(8.4+1.6) x 100 = 84% - Type of inhibitor of graining (if corn syrup, DE) Resident Course in Confectionery Technology
Fondant making (1) • Key factors - Moisture content - Size and number of crystal • How to control - Cooking temperature - Temperature of syrup and mixing speed at mixing process - To make smaller crystal, lower temperature and higher mixing speed is needed - Usually, size of crystal is 5 to 15μ Resident Course in Confectionery Technology
Page 1 and 2: Fondant and Cream Roger Hohberger R
Page 3 and 4: What is Fondant (2) • Fondant is
Page 5 and 6: Fondant - Transformation • The ke
Page 7 and 8: Fondant - Structure • Typical fon
Page 9 and 10: Fondant and Cream Skuse’s Complet
Page 11 and 12: Typical Products A. Products use fo
Page 13: Typical Formula Sheet - Fondant Bat
Page 17 and 18: Fondant Making (2) • Production p
Page 19 and 20: Fondant or Cream • Cream or crèm
Page 21 and 22: Cast Cream • Re-heating the base
Page 23 and 24: Roll or Extrude Cream • Similar i
Page 25: Use of Invertase • Invertase is u

Resident Course in Confectionery Technology - staging.files.cms ...

Create successful ePaper yourself

Delete template?

Save as template?