|
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
FONDANT
Bakels FONDANT is a quality, ready-to-use lcing
which, when correctly processed and applied, gives
a non-sticky, high gloss icing.
FONDANT consists of a mass of fine sugar crystals
which are responsible for reflecting light, thereby
giving a glossy appearance. The smaller the crystals,
the better light reflection and the greater the
gloss. A fine sugar crystal structure is achieved
by -
- The manufacturer making the fondant correctly
in the first place
- The end user understanding the correct way
to use the FONDANT
To achieve the maximum benefit from working
with BAKELS FONDANT, certain procedures must be
observed, for example :
If FONDANT is heated beyond 42 C and is then allowed
to cool prior to application, its performance
will be unsatisfactory.
Also, if FONDANT has been excessively over-heated
it should be used in small amounts with new FONDANT.
Alternatively, if not coloured or flavoured, it
can be used to make stock syrup or bun wash.
Never bring FONDANT the required consistency with
wate - always use stock syrup. Water dilutes the
sugar in FONDANT and results in loss of gloss.
Warm FONDANT to the correct temperature before
bringing it to the required consistency (with
stock syrup) colours of flavours should be added
at this stage.
|
Stock Syrup Recipe
|
Method
|
|
1.200 kg sugar
|
Bring to boil
|
|
1.000 kg water
|
Allow to cool
|
|
|
Place in a container for
future use
|
It is not good practice to warm excess amounts
of FONDANT since each time it is warmed, larger
crystals form with a resultant loss of gloss.
If using previously warmed FONDANT, it is necessary
to have at least 70% new FONDANT in the pot.
After use, FONDANT pots must be scrapped
down on the inside and wiped on the outside to
stop hard lamps of fondant forming on the side.
These lumps will contaiminate the next batch of
warmed fondant upsetting the re-forming of small
crystals.
FONDANT left in pots must be covered with
a damp, clean cloth, plastic (cling wrap) or a
small amount of water used on top to stop fondant
skinning. Never use stock syrup as it will crystalise.
Apart from the traditional use of fondant, Bakels
FONDANT can be used to replace part of
the icing sugar in buttercream or mockcream. It
can be also be used to make soft and fudge icings
which will have a smoother consistency.
There is more to FONDANT than the above
but if you follow these rules and methods you
should obtain a good gloss in most instances.
Bakels FONDANT is available in standard,
soft and extra soft consistency in 5 kgs polylined
Carton
|
