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 - Structure<br />
• Typical fondant has,<br />
- sugar 75%<br />
corn syrup(solid) 13%<br />
water 12%<br />
• % of sugar crystal is + 51%*<br />
• Size and amount of sugar crystal is also<br />
important. It gives impact to viscosity,<br />
mouth feel<strong>in</strong>g and shape of the product.<br />
• Size of sugar crystal is 5 to 15μ.<br />
* P.Lenz and R.Hartel, Predict<strong>in</strong>g Sucrose Crystallization <strong>in</strong><br />
Confections, The Manufactur<strong>in</strong>g Confectioner, Aug. 2005<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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