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What is Fondant (3) • The word “ fondant” comes from fondre (f) that means melt. • It is solid at room temperature and liquid at high temperature. ⇔ • This change is reversible as chocolate. Solid ⇔ Liquid • Therefore, it is used as coating materials for many candies. ➞ Bonbons, Petit fourres Resident Course in Confectionery Technology
Fondant - Transformation • The key is solubility of sugar in a sugar/corn syrup solution. • When temperature goes up, the solubility of sugar goes up,as well. This change results dissolution of fine sugar crystal into surrounded unsaturated solution. • Change ratio of solid phase to liquid phase causes transformation of total fondant. Resident Course in Confectionery Technology
Page 1 and 2: Fondant and Cream Roger Hohberger R
Page 3: What is Fondant (2) • Fondant is
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 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

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