Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
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Fondant Mak<strong>in</strong>g (2)<br />
• Production process and conditions<br />
-weigh<strong>in</strong>g sugar, corn syrup, water<br />
- Cook<strong>in</strong>g brix 75~78% ➝ 88%(117°C)<br />
- Cool<strong>in</strong>g quick cool<strong>in</strong>g is needed. 55<br />
- Mix<strong>in</strong>g mix<strong>in</strong>g speed is important.<br />
- Storage to have equilibrium condition for<br />
liquid and solid phase<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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