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Recipes - Frappe and Bob syrup • Frappe Egg albumen 200 g Corn syrup DE 63 2500 g Water 200 g • Bob syrup Sugar 3000 g Corn syrup DE42 2000 g Water 1500 g Resident Course in Confectionery Technology
Fondant or Cream • Cream or crème • Fondant cream (or cream) is a mixture of base fondant and other ingredients. • Usually, bob syrup (thinner), frappe, icing sugar, flavors and colors are used to create good product. • Invertase is used sometimes to have higher ERH and softer texture. 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 and 14: Typical Formula Sheet - Fondant Bat
Page 15 and 16: Fondant making (1) • Key factors
Page 17: Fondant Making (2) • Production p
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

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